Pork Floss Buns

I used to live in Singapore for most of my adult life. Singapore is really a little food heaven which is a melting pot for all sort of cuisines. In fact, I missed a lot of the food sold there more than those in Penang, Ipoh or KL.

It was during the late 90's or the early millennium that a new style of bread shop popping up around the island. If you are a Singaporean or happened to stay in Singapore during that period, you would have known about the first Bread Talk opened in Bugis Junction. Their signature pork floss bread was a mega hit! Selling at $1.40 for a bun that tasted so yummilicious got many people hooked! I used to buy like 3 or 4 pieces and can eat at least 2 in a go! :)

However, due to their rapid expansion, I personally felt the quality of their floss buns had deteriorated over the years. Somehow the taste and texture is not the same as those I used to buy in their maiden store. Also, the floss used in different country seems to differ so much that it changes the original texture. Also, there were so many copycats around and everyone has their own version...

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Anyway, I have wanted to make my own and did not get around it until  recently after purchasing a packet of pork floss. I have used this bread recipe shared by Christine and concoct my own mayonnaise spread.

Though I have the bread maker but I decided to use my Kitchen Aid to knead the dough as I wanted to achieve the ultra soft and fluffy texture since I am not using the water roux method. I kneaded longer too... almost an hour compared to the usual 35-40 minutes.

The dough is ready once you achieved the very stretchy state when doing the window pane test... like the picture below...

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Ingredients:

• 250 gm Bread flour


• 25 gm Cake flour


• 5 gm Instant dry yeast


• 15 gm Milk powder


• 40 gm Caster sugar


• ½ tsp Salt


• 100 ml Water - luke warm


• 80 ml Milk - luke warm


• 40 gm Butter, cubed and softened at room temperature


• 1 Egg - whisked, for egg wash


• Pork/Chicken floss

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Mayonnaise Spread

• 3 tbsp Mayonnaise


• 1 tbsp Condensed milk


• 1 tsp Sugar


• Salt to taste


• A squeeze of lemon juice (optional)

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Methods

1. Pour in warm milk and warm water into mixer then gently pour in the flours, milk powder, sugar and sprinkle the dry yeast around. Set mixer to speed 2 to get all the above ingredients combined. Sprinkle in the salt.


2. Continue to knead for about 5 minutes then slowly add in the butter cubes and let it knead till dough is smooth. Knead for at least 50 minutes (I alternate between speed 2 and 4) or when you do the window pane test your dough is stretchy like the above picture.


3. Roll your kneaded dough into a big round ball before putting into a greased bowl (I read from a site that it is best to proof your bread dough in a plastic or glass container and not metal or aluminium as the later will affect the rising/texture of the bread) and proof in a warm place for at least an hour or when it has doubled in size.


4. Floured your surface before transfring your your dough and then give it a good punch/deflate to release the air inside. Let it rest for 15 minutes covered with clingy wrap.


5. Divide dough into 8 or 9 portions and roll into round shape or any shape you desired and place them on greased/lined baking tray. Cover, and let it proof the second time until it is doubled... about an hour.


6. Pre-heat oven to 170ºC or 160ºC for fan forced oven. Egg wash the surface.


7. Bake in preheated oven for 20-25 minutes then removed buns from oven and let them sit on the tray for a few minutes before transferring to cool on wire rack.


8. After buns are completely cooled, cut a slit in the middle.


9. Mix all the ingredients for the spread and spread the slit and surface of the bun.


10. Pour floss onto a plate and gently press the top of the bun onto the floss so they will stick onto the mayo spread.