For those who don’t already know, I am in love with pork floss buns. My love of pork/chicken/meat floss buns stems from the first time I ate a pork floss bun from Regents Cakes, probably the best Asian bun maker in Northbridge’s unofficial Chinatown.
When I returned to Malaysia and Singapore last July, I encountered my much-loved little Asian bakeries such as BreadTalk, BreadStory, or Bread (something – insert another word here), and it re-ignited my love for Asian-style bread and Asian-style buns.
Unfortunately, in Australia, you don’t encounter the types of bakeries that you get in Malaysia and Singapore. And when you go to bakeries, the lovely smell of fresh bread is not there. So to satisfy my cravings for that beautiful aroma and get lovely bread, I was faced with either driving to the city to get bread or making it on my own. These days, I tend to make it on my own – unless, of course, I am heading into Northbridge.
Special Pork Floss Buns
- 80 grams pork floss
- 285 grams bread flour
- 35 grams sugar
- ½ teaspoon salt
- 6 grams dry yeast instant
- 1 small egg
- 85 ml milk warm
- 84 grams water roux starter
- 22 grams butter
- 2 small eggs beaten
- 1 teaspoon sesame seeds to your liking
- Add the dough ingredients except for butter into a mixing bowl, and mix with a dough hook slowly for 1 minute. Then change to medium speed, and mix for 3 minutes until a dough is formed.
- Add the butter gradually and mix for 5 minutes on medium until fully developed. It should be elastic, smooth, not sticky, and slightly not touch the sides of the mixing bowl.
- Put a cloth over the mixing bowl with the dough and leave it under the sun (or a warm place) for about an hour until the dough has doubled in volume. If you live in an area with a cold climate, I suggest warming up your oven as a substitute for the sun’s warmth.
- Punch and knead the dough. Divide into portions of about 60 grams. Let the portions rest for 15 minutes at room temperature.
- Flatten the bread into a round shape and place a tablespoon of pork floss in the middle of the dough. Seal the edges of the round dough to make a bun shape.
- Either grease a tray or line it with baking/parchment/greaseproof paper and put the buns here. Put a cloth over the tray and buns and leave the dough for 45 minutes.
- Brush the beaten egg over each piece of bread so it turns a light golden brown, and sprinkle sesame seeds on top of the buns.
- Bake in an oven preheated at 170 degrees Celsius for about 15 to 18 minutes until it has turned golden.
- Place the buns on a wire rack and let the buns cool.