For those who don’t already know, I am in love with Pork Floss Buns. My love of Pork/Chicken/Meat Floss Buns stems from the first time I ate a Pork Floss Bun from Regents Cakes, which is probably the best Asian bun maker in Northbridge’s unofficial Chinatown. When I went back to Malaysia and Singapore last July, I encountered my much loved little Asian bakeries such as BreadTalk, BreadStory, or Bread (something – insert another word here), and it re-ignited my love for Asian-style bread and Asian-style buns.
Unfortunately in Australia, you don’t encounter the types of bakeries that you get in Malaysia and Singapore. And when you go to bakeries the lovely smell of fresh bread is not there. To satisfy my cravings for that beautiful aromas as well as getting lovely bread, I was faced with either driving to the city just to get bread or to make it on my own. These days, I tend to make it on my own – unless of course, I am heading into Northbridge.
This is my recipe for Pork Floss buns.
50-80g Pork Floss (or Chicken or any other meat floss you choose)
A: 285g Bread Flour, 35g Sugar, 1/2 tsp Salt, 6g instant dry yeast
B: 30g egg (small sized), 85mL warm milk, 84g water roux starter
C: 22g butter
2 eggs, beaten
Sesame seeds (to your liking)
1. Add the A and B dough ingredients into a mixing bowl, and mix with a dough hook slowly for 1 minute. Then change to the medium speed, and continue to mix for 3 minutes until a dough is formed.
2. Add the butter gradually and mix for 5 minutes on medium until it is fully developed. It should be elastic, smooth, not sticky and slightly not touch the sides of the mixing bowl.
3. Put a cloth over the mixing bowl with the dough in and leave it under the sun (or a warm place) for about an hour until the dough has doubled in volume. If you live in an area with a cold climate, I suggest warming up your oven as a substitute for the sun’s warmth.
4. Punch and knead the dough. Divide into portions about 60g. Let the portions rest for 15 minutes at room temperature.
5. Flatten the bread into a round shape and place about a tablespoon of pork floss in the middle of the dough. Seal the edges of the round dough to make a shape of a bun.
6. Either grease a tray or line it with baking/parchment/greaseproof paper and put the buns here. Put a cloth over the tray and buns and leave the dough for 45 minutes.
7. Brush the beaten egg over each bread so it turns a light golden brown, and sprinkle sesame seeds on top of the buns.
8. Bake in an oven that has been preheated at 170C for about 15-18 minutes until it has turned golden.
9. Place the buns on a wire rack and let the buns cool.
10. Eat! 😀