Pork Floss Bun is a soft and fluffy bread topped with pork floss. It originated from China locally known as “rousong”. Before it was used for bread, this is a popular food inclusion in Chinese and Taiwanese cuisines commonly used as topping in congee, tofu and soy milk.
|Group||Ingredients||Bakers %||Weight (g)|
|I||General ® Hard Flour||100||1000|
|Bakers Choice ® Instant Yeast||1||10|
|Baker’s Choice ® Bread Improver||0.5||5|
|1. Place Group I ingredients and water into the mixer. Mix until incorporated.|
|2. Add Group II ingredients and continue mixing until the dough is developed.|
|3. Remove the dough from the mixer, cover and rest for 30 to 45 minutes.|
|4. Cut and scale into 60grams or into desired weight.|
|5. Mold into hotdog bun shape and place on well-greased baking sheet.|
|6. Proof until it doubles its size.|
|7. Bake at 180°C for 12minutes or until done.|
|8. Cool and partially slice at the center but not cutting the bread into half then|
fill in with mayonnaise.
|9. Brush the top of the bread with mayonnaise and coat with pork floss.|