Today, I decided to make some pork floss buns since I've got 2 packets of meat floss sitting in the fridge. Using the same milk loaf recipe , I shaped them into oblong buns. This recipe yields 9 buns and a small loaf.
Make a slit in the centre and spread with some mayonnaise.
This is my version of the pork floss bun, nothing like Breadtalk's but good enough for us :) Pork Floss Buns
Ingredients
260g fresh/UHT milk
1 egg
50g caster sugar
1/4 tsp salt
500g bread flour
2tsp Instant yeast
70g butter (unsalted)
Mayonnaise (I use Japanese mayo)
Pork Floss
Method
1 egg
50g caster sugar
1/4 tsp salt
500g bread flour
2tsp Instant yeast
70g butter (unsalted)
Mayonnaise (I use Japanese mayo)
Pork Floss
Method
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Let the machine knead for 15mins, stop the cycle and re-start the machine and let the dough knead for another cycle.
- Let it proof in machine for 30 - 45 mins or till double in size.
- When proofing is completed, punch down the bread dough to release the air.
- Roll out dough and shape into small balls of 60g each. Let the doughs rest for 10 mins.
- Shape the dough into oblong shape and let it proof on lined or greased baking tray for another 45-60 mins or until dough is double in size.
- Bake at pre-heated oven at 180C for 30 to 35mins.
- Remove bread to cool on rack completely.
- Spread a thin layer of mayonnaise on top of the buns and coat generously with pork floss.
It looks good to me :)
ReplyDeletehi,sis,,your bread is more then wonderful,n i love reading your blog everyday wf so much good bread n bakes,,,,too sad i don have a bread maker,,,kindli can u advise can i still made this bread n how,,,if u don mind to share,,i appreciates,,lots of thanks---
ReplyDeletehi,sis,,,enjoy your blog so much,,,itz wonderful,,,kindli can u assist,can i made this bread if i don own a bread maker,,n how to,,if u don mind to c=share,,i appreciate,,lots of thanks
ReplyDeleteVery nicely done lah. *thumbs up*
ReplyDeleteYes, they are nothing like those from Breadtalk, because they are way BETTER! I fell in love with your beautifully shaped buns :)
ReplyDeleteHi Blessed Homemaker,
ReplyDeleteNice pork floss buns. Pork floss are very expensive in Australia. Guess I could only see them and not make or eat them :(
I have replied you on the chiffon knife. Sorry it took me some time as I was sourcing out for you. Unfortunately, I am of no help. They no longer take in stock for that knife.
Good luck in finding!
My kids always like this pork/chicken floss buns, you have just nicely done this bun, well done.
ReplyDeleteDG/LittleHands, thanks for your kind words :)
ReplyDeleteAnonymous,
I'll suggest you flour, sugar and yeast in a bowl, add egg and milk, knead into a dough then add butter and salt. Knead till dough is elastic and smooth.
HHB, I feel so honoured to have your compliments! You are my inspiration, I wish I could bake like you one day.
Quinn, thanks for dropping by. No worries about the chiffon knife. I just received one as a gift today but unfortunately it's not the silicone one that I wanted. Hahaha!!
Sonia, my kids love this bread too! In fact, they love anything with these meat floss!
Hey blessed homemaker,
ReplyDeleteThanks for this recipe. Your loaf is so beautifully done! My dd2 loves pork floss buns. I did the same as you, some buns and one loaf last night.
However, the end product of my loaf was that the first layer had a hollow/empty space between the bread and pork floss :(. I did add mayo before the pork floss, and rolled it the swiss roll method.
Can you advise me? Was suspecting i didn't roll tight enough, I did pinch the ends and tucked underneath and also, when i ate the bread, the middle was doughy and a little wet.
Want to use this method to do a cinnamon loaf..
Thanks alot for your time ;)
God bless,
cupcake
I'm not an expert here but I suspect you may not have punched down enough to release the air trapped in the dough.
ReplyDeleteIf the bread is still wet, you may have underbaked them. Trying to tap the bread and if you hear a hollow sound, the bread is ready.
Droolicious ! Your are better than Breadtalk lah at least it is homemade with love
ReplyDeleteThanks!
ReplyDeleteI'm happy to see my kids chomped down what I've cooked/baked :)
Hi Blessed Homemaker,
ReplyDeleteThank you so much for sharing your pork floss recipe with us.I have been trying to do a nice and soft texture bun for a long time but failed.I even buy books after books to learn how to do a nice piece of bun for my daughter ( who loves buns) but without success.
I tried out your recipe today and the result was great.Your recipe is so simple and easy to follow.My husband and children love it.As I do not own a bread machine,I used hand to knead the dough.Maybe that's why the bun didn't turn out to be as nice and 'rounded' as yours.I tried using Japanese Mayo for the first few pieces of buns but it found it abit salty,so,I changed it to Lady's Choice Mayo for the rest of the buns.
Thank you so much,once again for sharing with us your lovely recipe.
Hi Fran,
ReplyDeleteThanks for leaving me a note and I'm happy to know this recipe turned out well for you.
Shaping bread takes some practice, I'm still not perfect in bread shaping but I can only say I'm better than my first few attempts.
It is not easy to hand knead bread dough but I find it very therapeutic for me. Unfortunately, I do not have luxury to hand knead as I couldn't spare the time now.
Hope to see more of your comments.
I tried your recipe using my ancient Kenwood Chef. It works as well. I've also put in 2 tsp of bread improver. Soft and fluffy on the inside. Thanks for the recipe :)
ReplyDelete