Pork Floss Bun

** some mayo, sesame and chopped spring onion

Recipe for the water dough "water roux": Cook 125g water with 25g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. I didn't measure it with thermometer, so I cook it until like a baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming. You will not use up all, measure 75g for the recipe.

How I make it:

Put all the dough ingredients together for kneading except butter until it become a dough. Add in butter and continue the kneading process until it become smooth and elastic and the dough no more sticky or sticking at the side of the mixing bowl. Let it proof for 40 minutes in a clean bowl cover with cling wrap.

Roll out the dough into a rectangular shape and place on a baking tray. Use a fork to poke some holes on the dough and let it proof for 15 minutes.

Egg wash the dough and sprinkle some sesame and chopped spring onion. Continue to proof for 15 minutes.

Bake at 180C for 15 minutes. Don't over cook it, otherwise the dough will become tough not soft.

Spread some mayo on the bread and top with the pork floss evenly. Roll it up like a swiss roll tightly. Cut out 5 portions and spread some mayo at both side of each bread. Coated the side with lots of pork floss. Enjoy!