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.
INGREDIENTS:
| 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 | |
| Milk Powder | 3 | 30 | |
| Salt | 1.5 | 15 | |
| Sugar | 18 | 180 | |
| Water (+/-) | 52 | 520 | |
| II | Shortening | 4 | 40 |
| Margarine | 4 | 40 | |
| Mayonnaise (Filling) | |||
| Porkfloss (Topping) |
PROCEDURES:
| 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. |
