Friday 6 March 2015

Pork Floss Filling Buns

Pork Floss is one of my girl's favourite 'dish' whenever we have porridge. To entice her to bring my home-baked bread and buns to school for her snack, I've used pork floss as the fillings in these buns.

The bread is soft, the pork floss pairing is out of the world...what's there not to love? :)

Pork Floss Filling Buns
make 9

For the Bread Dough
198g Milk
300g Bread flour
45g Sugar
1 tsp Salt
1 tsp Instant yeast
30g Unsalted butter

For the Pork Floss Filling
Pork floss

Egg wash (1 egg, beaten)

For the Bread Dough
1. Place all ingredients into the pan except butter based on the sequence listed above or by following your breadmaker manufacturers' instructions regarding the order of liquid/dry ingredients.
(I'm using Zojirushi breadmaker. I placed all the wet ingredients first, followed by the dry ingredients. Make a dent at the centre of the flour and pour the yeast in the dent last, making sure the yeast does not touch the liquid, sugar and salt.)

2. Make the selection for 'Pasta Dough' setting on your breadmaker.
(For my Zojirushi breadmaker, I chose the 'Cookie/Pasta Dough')

3. Press start and the machine will start kneading the dough. The machine will beep after a few minutes. Press start to continue kneading.

4. After the machine has finished its course of kneading under 'Pasta Dough' setting, make the selection for 'Dough' setting.

5. Press start and the machine will start kneading the dough after resting for 15 minutes. Add in the butter during this resting stage.

6. Let the breadmaker do the rest.

7. When the bread dough is proofed, the machine will beep to signal the end of the 'Dough' function. Remove dough from the pan, punch it down and divide into 9 portions.

8. Roll up each dough portion into round balls and rest for 5 minutes.

For the Bun
9. Mix pork floss with mayonnaise and set aside.

10. Flatten each ball into a disc (can either use a pastry rolling pin or the palm of your hands) and put some pork floss filling in the middle, wrap and pinch the the edges to seal.

11. Roll into balls again and put in a 9" square tin (you can also put in individual paper bread casing) and let it proof for another hour.  

10. Place the dough onto lined baking tray. Cover with a cloth or put in the oven and let it proof for another hour.  

11. Apply egg wash onto the buns.

12. Bake in preheated oven at 200ºC for 15 minutes.

13. When the buns are done, remove from the oven immediately and let it cool on a wire rack.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.


  1. They do look good and makes me hungry. Haven't had my breakfast yet!

  2. Will try your recipe with my Kenwood breadmaker. Thanks for sharing!

  3. we always have this pork floss bun where the floss is spreaded on top of the bun... burying it inside the bun will be a nice change... thanks for sharing this!

  4. If I don't intend bake it straight away. How should I keep the rested dough for

    1. Hi Kenneth, I've always baked my proofed and rested bread dough straight away so I can't really advise.
      I've tried to google on this and read that someone has freezed unbaked dough. What she does before baking is to ensure that the frozen dough is thawed in the fridge overnight and then allow sufficient time to fully rise the way you would normally let a bread rise.

  5. Thanks! I just tried ur recipe earlier. I also used a zojirushi bread maker but somehow my dough is very wet. The dough function takes over 1:30mins . Is that right ?

    1. Hi Kenneth, I've been using this bread recipe for a while. The dough is not wet and is very manageable. I'm wondering if it may be different brands of flour used? So far I used either Prima or Redman for he bread flour.

  6. Thanks! I'll try with a different brand of flour. We don't have Prima or Redman over here in Sydney.

  7. Hi, I accidentally added butter right from the beginning. May I know what's the rational of adding butter later and how will my mistake affect my bun?

    1. Hi,
      Butter is not added at the start as it can inhibit gluten formation. It 'coats' the protein that would form gluten. You knead the dough first to get gluten, and then add the butter afterward around the already formed gluten. Hope this helps. :)



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