Pork Floss Buns

<span itemprop="name">Pork Floss Buns</span>
  • 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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