11 July 2017

Pork Floss Buns 肉鬆面包 (65C Tangzhong Method)

Pork Floss Bun is one of my family's favourite. There are two ways of presenting this bun, one method is by slicing open the top of the bun, apply mayonnaise and place the pork floss on top of it. (like what I did here) Second method is place the pork floss inside the bun. I'm now doing the second method.

The biggest challenge of moving house for a baker is not just packing and unpacking the kitchen but facing the new oven. Every single record I made on the oven temperature and timing may become irrelevant. I'm using my previous recipe on pork floss buns with minor changes. This recipe produces very soft bread texture.

I ate two buns straight just after taking the photos ^^

This recipe yield 12 buns.

Water Roux/Tangzhong:
25 g bread flour
125 ml water

Bread Dough:
250 g bread flour
90 g cake flour (top flour)
6 g instant dry yeast
1/2 tsp salt
30 g sugar
15 g milk powder
1 egg
80 ml water
100 g Tangzhong (water roux)
45 g butter, cut in small pieces
some flour for dusting the hands and dough

some black sesame seeds (optional)

1 tsp golden syrup + 3 tbsp milk, mix together

Some pork floss (~40 g) 

Prepare water roux: In a small pot, add all water roux ingredients cook and stir the mixture until thicken, remove and set aside for later use.

Prepare bread dough: In the KitchenAid mixing bowl, add bread flour, cake flour, instant dry yeast, salt, sugar, milk powder, egg, and water roux. Using low speed (speed 1), mix for a min, gradually add water. Switch the speed to 2, mix the ingredients until it comes together to form a rough dough. Add the butter pieces, let the Kitchen Aid knead the dough at speed 4 until the dough form elastic window pane. 

Place the dough in a lightly greased bowl, cover and proof until the dough double its size. Punch down the air in the dough and divide it into the portions you like, in my case 12 portions. Roll the dough into round balls, let it rest for 10 mins. 

Flatten the dough into circle shape, wrap in a heap teaspoon of pork floss filling, roll it up, seal the edge and seam site down on lined baking tray. Sprinkle some black sesame seeds on the top of the bun. Let it proof until double its size. Egg wash the bun dough.

Bake in preheat oven at 180C for 13~15 mins. Let the buns cool on the wire rack.

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