Pork floss bun

Ingredients

for a roll makes 5 buns:

• 195g bread flour
• 90g plain flour
• 12g milk powder
• 30g caster sugar
• 6g salt
• 6g yeast
• 60g beaten eggs
• 65g water
• 75g water dough
• 45g unsalted butter
• some mayo
• sesame and chopped spring onion

You may like

Pork butt with lentils (petit salé aux lentilles)

Preparation

• 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.

Report a mistake in the recipe text