Pork Floss Buns

Pork Floss Buns

52 weeks of baking – Local Favorites

When I was a kid and went to the mall with my friends on the weekend we’d usually see a movie, get a fancy coffee and browse through the book store. Before I left to return home I’d often stop at my favorite bakery, Bread Talk, they are known for their creative breads with cute names. Crouching tiger hidden bacon: bread spiraled with ham and cheese, buns in the shape of a face stuffed with meat and cakes decorated with whipped cream and intricate fruit. My all time favorite item was pork floss buns, fluffy, slightly sweet bun smeared with mayonnaise and pressed into pork floss. Pork floss is the cotton candy of the meat world, dehydrated pork jerky is shredded into threads and toasted with a little sugar. It has an unique texture, dry, crumbly and a little grainy at the same time, but the moisture from the mayo helps with that and it’s all apart of the experience.

 

Pork Floss Buns

  • Yield: 6 large or 12 small buns
  • Category: ,

Ingredients

Sponge

  • 1 ½ c flour
  • 1 tsp. yeast
  • 1 tsp. sugar
  • 3/4 c water

Dough

  • 1 ½ c flour
  • ½ tsp yeast
  • 1 tsp. salt
  • 1/4 c sugar
  • 2 egg
  • 2 tbsp. butter, softened

Topping

  • mayo
  • 4 oz pork floss

Directions

Sponge

  1. In the bowl of a stand mixer mix together the sponge ingredients until uniform, cover and let rest for 3 hours.

Dough

  1. Add all of the dough ingredients to the sponge except the butter, add a hook attachment and turn on the mixer. Once the dough has formed into a ball add the softened butter and continue to knead for 8 minutes. Cover the dough and let rest in a warm spot for 1 hour.
  2. Turn out the dough onto a floured surface and divide the dough into 6 or 12 pieces. Shape the pieces into elongated ovals and place on greased baking trays, cover and let rest for 1 hour.
  3. Preheat the oven to 375F before the rising time has finished. Bake at 375 for 10-15 minutes depending on the size of your buns.

Topping

  1. Let the buns cool completely, make a shallow incision along the top of the bun, spread some mayo into the incision and then slather the top with a generous amount of may, not enough that it drips off. Spread the pork floss on a plate and press the mayo side of the bread into the floss, pack a little more on and tap off some the excess.


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