Pork Floss Buns

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Pork Floss Buns

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Ingredients

Adjust Servings:
Dough
2 1/3 cup Bread Flour
2 teaspoons Sugar
1 Egg
2/3 cup Whole Milk
1 1/2 teaspoon Dried or Quick Rise Yeast
2 tablespoons Unsalted Butter Doesn't need to be melted
Filling
10 teaspoons Japanese Mayo (Kewpie) 1 teaspoon per bun, substitute with any sweet mayo
20 tablespoons Pork Rousong (Floss) 2 tablespoons per bun, see homemade recipe
Glaze
1 Egg Beaten
1 tablespoon Vanilla Extract
1 tablespoon Water
Kitchen Supplies
Electric Hand Mixer Substitute with Electric Stand Mixer
Baking Tray

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Sweet and savory buns filled with Pork Rousong (also known as Pork Floss or Pork Sung), a popular Chinese or Taiwanese treat!

  • Serves 5
  • Easy

Ingredients

  • Dough

  • Filling

  • Glaze

  • Kitchen Supplies

Directions

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See recipe for how to make Pork Rousong (Floss), the filling to these sweet and savory buns!

Steps

1
Done

Add all of the ingredients for the dough except butter (bread flour, sugar, egg, whole milk, and quick rise yeast) to a large mixing bowl. Using an electric hand mixer, knead on low speed for 1 minute until a dough forms. If you're using an electric stand mixer instead of a hand mixer, it may take up to 5 minutes.

Add butter to the dough, and continue kneading for another minute using the hand mixer. Again, if you're using a stand mixer instead, it may take a few minutes longer.

2
Done

Transfer the dough to a floured board (so the dough doesn't stick to the board) and throw it against the board a few times. This releases the air from the dough.

3
Done

Shape the dough into a round ball and place it in a large mixing bowl. Cover it with a plastic wrapper and let it stand in room temperature for about 1 hour. The dough should double in size during this time.

4
Done

After the dough has doubled in size after 1 hour, preheat the oven to 350 degrees.

5
Done

Divide the dough into 10 pieces. One piece at a time, form the dough into the shape of a ball then flatten it on a floured board to create a disc.

6
Done

Spread 1 teaspoon of the Japanese Mayo (Kewpie) around the center of the disc, then place 2 tablespoons of pork floss (see homemade recipe) in the center. Wrap the dough back into a ball and place on a parchment paper-lined baking tray.

7
Done

Spread the glaze (made of an egg, vanilla extract and water) over the top of each bun.

8
Done

Place the baking tray with buns on the middle rack.

Fill a separate deep baking tray with 1-inch of water. Place this baking tray on the lower rack of the oven. Bake for 20 minutes then remove from heat. Let it cool then serve and enjoy!

Rebecca Chan

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Pork Rousong (Floss)
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Pork Rousong (Floss)
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