Pork floss bun

When Breadtalk first launches this pork floss buns, consumers queue to get a hand of it.  Slowly the fad died but this is still being sold in some bakeries.

For me, I too like my Pork Floss Bun.  Actually, to be exact, I like pork floss.  

Since I had never tried making my own.  Today, I did it.

Learning experience:

I was too lazy to shape them into olive shape so I just did rounds.  Hubby said that since it is so "tall", I should have added some pork floss in between the bun.  Good point.

Nevertheless, this bun keeps well too.

Only apply mayo and pork floss when you are ready to eat them.

Otherwise, these are okay even the 2nd day.

What you need:

Yudane 

48g bread flour

48g boiling water

Mix to form a dough.  Cover and let it cool completely.

192g bread flour

60g plain flour

50g sugar

5g salt

10g milk powder

1 tsp instant yeast

½ egg

102 - 110g cold water

30g butter, unsalted

Mayonnaise

Pork Floss

Method:

Combine bread flour, plain flour, sugar, milk powder and instant yeast.  Whisk well.

Add in egg, cold water, salt and yudane dough.  Knead until smooth.

Add in butter and knead until windowpane stage.  

Shape into a ball and cover.  Let it proof until double.

Punch down and divide the dough into 60g and shape into balls.  Bench rest for 10 mins.

Flatten the dough and shape into an olive shape.

Transfer to baking sheet and cover.  Let it proof for 45 mins.

Brush with egg wash.

Bake at 190℃ for 12 mins or until golden brown.

When cool completely, spread a generous layer of mayonnaise and top it off with pork floss.

Enjoy!