A floss bun (or pork sung bun) is made by rolling a bun in the meat floss or adding floss to make filling.
This particular food, is loved by many people all around the world. The way it’s consumed is different by country depending on geographical environment, eating habits, culture, etc. It’s very easy to make with a high nutritional value and a sweet taste.
First, an introduction to pork floss:
Pork Floss is famous in China. It is rich in nutrition, delicious, and easy to eat on the go. It is also conducive to healthy digestion and nutrient absorption. Starting from infancy, it is a good partner for combining with porridge. If you want to make pork floss yourself, check out this article.
Today, this bread rolled in Pork floss has been one of my favorite breads since I was a child. The soft bread is first coated with a layer of salad dressing and then a thick floss is added. With a fresh bread fragrance, smooth texture, and full of nutrients, you will find out why this is such a popular food.
This recipe in particular will yield 16 floss buns.
- 1) 350g of bread flour
- 2) 150g of low-gluten flour
- 3) 5g of dry yeast
- 4) 75g of fine sugar
- 5) 5g of salt
- 6) 25g of powdered whole milk
- 7) 50g of egg
- 8) 260g of water
- 9) 55g of butter
Surface coating: salad dressing and pork floss.
Step 1. Mix all of the ingredients in a large bowl. After it is smooth and looks like the picture below, set the bowl aside to start proofing (this is when the yeast begins to act and will raise the dough).
Step 2. Proofing is complete when the dough is twice as large as the original volume. It will take about 2 hours.
Step 3. Remove the dough and evenly divide it into 16 portions. Lay a sheet of plastic wrap loosely over the top and let rest for 15minutes.
Step 4. Roll the dough out into an oval shape.
Step 5. After it is stretched, begin to roll the dough towards you with your hands.
Step 6. Close the end tightly so that it doesn’t unroll whilst baking.
Step 7. Lay them on a baking tray and put it in a warm and humid place for final proof.
Step 8. At the end of the last proofing, when they look about as big as in the picture below, place them in a preheated 180°C oven and bake it for 15 minutes.
Step 9. After they are done baking, set aside to cool, and then spread a layer of salad dressing on the top surface.
Step 10. Then roll the bread gently in the meat floss, and ENJOY!
1. The amount of water in the formula might need to be adjusted to get the right consistency as the dough in step 1.
2. Whilst baking, if the color is turning too golden before the timer is up, you may want to cover with tin foil until the baking is completed.
3. Each oven is different, so baking temperature and time may change slightly.
How long will these delicious floss buns last?
At room temperature, if the pork floss is put on after baking, they will generally be good to eat for about 24 hours. If the floss is cooked and baked, then the shelf life is generally around 48 hours. After these times, it’s not a good idea to eat them because of risk of food-borne illnesses.
How to store the floss bun:
Freezing. Although low temperature accelerates the aging of starch, when the temperature is reduced to below 0°C, the aging effect of starch is greatly slowed down.
Therefore, after putting the bread in ziplock bag and quickly freezing it in the freezer of the refrigerator to -18 degrees Celsius, the shelf life of the bread can be prolonged.
To reheat, take it out, spray some water on the surface of the bread, re-bake to thaw (the temperature of the oven is 100-120 degrees, depending on the size of the bread), or put it into the microwave oven and thaw it, then bake it in the oven to get it warm and toasty. ENJOY!