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Pork Floss Bun

Thursday, November 19, 2009

 

 

   

 

I was first introduced to Pork Floss Bun many years ago when ‘Breadtalk’ open their store in Singapore. One of my girlfriends went bread shopping, and unable to resist their cute and unusual appearance, she bought quite a few bread buns to share among 6 of us ( a bunch of girls ). We were to taste and give comments about the bread we eat, and i was given pork floss bun.

Over the weeks, we had practically tried all the bread available, and had quickly established our own favorites. I like a couple of them, but i have to say that pork floss bun is my most favourite.  Both sweet and savory, the combination of flavour is simply delicious. From then on, i will always buy some home whenever i come across one of their chain stores.

 

   

 

A  few months ago, it suddenly came to my mind of making pork floss bun myself. This way, i can have them whenever i want and saves money at the same time. Tempted with the thought, i started browsing through the internet looking for recipe for pork floss bun. I came across a few, and decided on one that seems easy enough.

However, that is as far as it goes at that time, my five minutes fever had passed and i chunk the recipe into my recipe file and completely forgotten about it. Hehe.

Then, out of the blue, the pork floss fever struck again, and i was filled with the zest to make it. This time, it was considerably easier as i already had the recipe and ingredients on hand, getting down to do it is just the matter of walking into the kitchen.

Hours later, after the hard work and sweat ( i used hand to knead ), the buns are done. Hmm, it was yummy! The bread soft and fluffy, the mayonnaise sweet and the pork floss slighty crunchy. Simply delightful! 

 

                        

Freshly baked bread buns in tart moulds.

 

 

          Interior of bun ( soft & fluffy )

 

The making of Pork Floss Bun requires two separate steps; the bread making and the cooking of transparent mayonnaise needed to ‘glue’ the pork floss to the bun. It was time-consuming, but the effort was well worth it.

           Photobucket

 

 

Pork Floss Bun

 

Ingredients:

Basic Sweet Bread Dough:

100 g                bread flour

50 g                   plain flour

3 g                      instant yeast

20 g                   sugar

70 ml                milk

1/2                     egg

20 g                   butter, softened

Transparent Mayonnaise:

50 g                    sugar

1/2 tsp              salt

25 g                    butter

200 ml             water

15 g cornstarch + 50 ml water

 

Method:

  Basic Sweet Bread Dough:

1.    Combine all ingredients except butter in large bowl. Mix and gather to form dough.

2.    Remove dough to lightly floured surface and mix in butter. Knead to combine.

3.    Continue to knead for 30 minutes until smooth and elastic.

4.   Place dough into large oil bowl, cover with cling wrap and let proof 1 hr, until dough

       doubles in size.

5.    Punch dough to remove air and divide dough into 20 g each ball and rest 10 minutes.

6.    Shape into round ball and place onto greased muffin cups or flat baking sheet. Cover and

        proof another 1/2 hr.

7.    Brush with milk and bake at 180°C for 8-10 minutes, or until lightly browned on surface.

Transparent Mayonnaise:

1.    Combine sugar, salt, butter and water in pan and bring to boil over low heat.

        Stir to dissolve sugar and melt butter.

2.    When mixture starts to boil, add in cornstarch mixture and continue to cook over

        low heat until mixture turns transparent and starts to thickens.

3.    Remove from heat and allow cooling before using.

Assembly:

1.    Brush cooled mayonnaise over top of buns and coat thickly with pork floss.

 

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One Comment leave one →
  1. Thursday, November 19, 2009 1:39 pm

    this is interesting!!

    i will try this out

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