Pork Floss Buns
A Chinese bakery classic — soft milk bread buns packed with savory pork floss inside and out, held together with a sweet mayo mixture.
You might be wondering what this hairy brown stuff is. Well, it's pork floss — one of my favorite toppings, so much so I could eat it by the handful. It's made with stewed meat that's shredded and dried until it has a similar texture to coarse cotton candy. And one of my favorite ways to enjoy it is in a pork floss bun. My mom used to visit a bakery in Chinatown that packed these buns with pork floss, not only on the top, but also in the center, which I thought was a double whammy because every bite had so much flavor. When I figured out how to make these buns at home, I knew I had to infuse as much pork floss as possible. They taste just like I remember.
Pork Floss Buns
Ingredients
- Yudane / Tangzhong
- 26g bread flour
- 79g milk
- Dough
- 290g bread flour
- 4g instant yeast
- 25g sugar
- 6g salt
- 19g butter
- 211g milk
- Toppings
- 40g mayo
- 20g sweetened condensed milk
- 1-2 cups shredded pork floss
Instructions
- Make the yudane/tangzhong by heating 26g bread flour and milk in a pot until thick. Let cool.
- In a mixer with a hook attachment, combine flour, yeast, sugar, salt, and milk. Mix on medium for 4 minutes.
- Add the yudane/tangzhong and mix for another 2 minutes.
- Add butter and mix for another 8 minutes until smooth and elastic.
- Let dough rise in a warm place for 45 minutes.
- Mix mayo and sweetened condensed milk in a small bowl.
- Divide dough into 10 equal pieces.
- Roll each piece into an oblong shape.
- Spread a thin layer of the mayo mixture in the center and sprinkle about 1 tbsp pork floss on top.
- Pinch the sides together and shape into an oblong.
- Place buns seam-side down on a baking sheet.
- Let rest for 45 minutes or until doubled in size.
- Brush with egg wash and bake at 350°F for 15 minutes.
- Once cooled, spread more of the mayo mixture on top of each bun.
- Press buns into pork floss until fully coated on top.
The key to these buns is the double pork floss — inside the bun and generously coated on top. The mayo and sweetened condensed milk mixture acts as the glue that holds everything together. Pork floss can be found at most Asian grocery stores.
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