COPYCAT BREAD TALK PORK FLOSS BUNS

If you are a lover of 

Pork Floss Buns

you will not resist these soft and bouncy buns

that are generously topped with pork floss

Biting into these buns,

the generous topping of pork floss taste so marvelous.

It does not feel dry at all

with the spread of mayonnaise layer 

right into the centre of the bun.

In fact

it gives a tint of sour from the lemon juice

and 

a faint sweetness from the condensed milk

The taste is so distinctive!

Special thanks to 

Joe, bakeforhappykids for the recipe

Copycat Bread Talk Pork Floss Buns

using semi-cooked dough method

makes 12 buns

For the Buns:

A. 120g bread flour

     120g hot boiling water

B. (ingredients to be at room temperature)

     100g milk

     100g whipping cream

     1 large egg, 50g without shell

     380g bread flour

     70g sugar

     1/4 tsp salt

     1 & 3/4 tsp yeast

     50g butter

extra milk for brushing bun before going into oven

For Floss Topping:

1/3 cup mayonnaise

2 Tbsp condense milk

1 Tbsp lemon juice

1 cup or more pork or chicken floss

1 Tbsp each of roasted white & black sesame seeds

2 Tbsp shredded seaweed (optional)

For A

Pour boiling water over flour & mix until it forms a sticky gluey dough.  When the dough has firmed up, cover & leave aside to cool for 15min at room temperature.

For B

1. put all ingredients from B & the cooled A into the bread maker. Knead dough until smooth and elastic. Allow dough to prove for 1 hour until double in size.
2. divide dough into 12 equal portions (about 80g each) and mould it into rounds. Cover and allow to rest for 10min 
3. to shape, roll each dough into a flat oval shape. Roll them up lengthwise, seal the seam and both ends. Arrange on lined baking tray with seams facing down. Allow to proof for 60min until double in size
4. brush dough with milk and bake in preheated oven 180'C for 14min or until bun are thoroughly cooked
5. Transfer buns immediately to cool on rack

To assemble:

1. whisk to combine mayonnaise, condensed milk and lemon juice in a bowl

2. in another bowl, combine floss, sesame seeds * shredded seaweed

3. make a slit lengthwise from the top in the middle of each bun. 

4. spread a thin layer of mayonnaise mixture in the slit & on the entire top of bun

5. dip the mayonnaise coated surface into the floss mixture, press in to coat as much     floss as possible. Enjoy!

Notes:
1. Assemble only the number of buns to be consumed
2. store uneaten plain buns in airtight container at room temperature up to 2 days
3. these buns are best served warm