Pork floss buns used to be the craze about fifteen years ago, when the Bread Talk Group emerged in the market. Back then, their buns were relatively medium-sized (not big, but not too small either) and consumers loved to watch the bakers knead their dough behind the open-concept kitchens.
Nowadays, however, the breads and buns at Bread Talk have shrunk in size by a significant amount, which makes buying a stick of pork floss bun at $1.50 really expensive. Apart from that, other neighbourhood bakeries are making pork floss buns that taste just as good, if not better, than that of Bread Talk’s.
That said, I’ve always wondered what the sticky yummy spread on the bun is that kept the floss right where they should be on the buns. I did not realise it was mayonnaise until recently. I would never have guessed that right, not when making egg mayonnaise is the only thing I always use my mayonnaise for!
- Bread flour: 600g, sifted, + extra for rolling
- Milk powder: 100g, sifted
- Instant dry yeast: 4g
- Sugar: 70g
- Salt: 9g (1 tsp)
- Water: 300g
- Butter: 40g, softened & cubed
- Egg: 1, beaten
- Egg mayonnaise: 1 flat tbsp per bun (about 1/2 cup)
- Pork floss: 500g
- Mix dry ingredients together in mixing bowl for 1 min.
- Add water. Mix together and knead for 5 min.
- Add butter. Knead for 10 min till dough comes together and is fully developed.
- Leave dough to rise for 1 hr in a warm place covered with cling wrap.
- After proofing, punch dough with fist to release the trapped air.
- Divide dough into 16 pieces. Leave to proof again for 10 min.
- Roll out each dough on a floured surface, then roll them up and shape them into balls by moulding the surface towards the bottom.
- Place muffin cups in a baking tray. Place dough balls into muffin cups.
- Leave to proof in warm place for another hour.
- Preheat oven at 170 degrees Celsius.
- Brush top of dough balls with egg wash.
- Bake buns for 15 min till golden brown at the top. Leave to cool for 15 min.
- Squirt 1 tbsp full of mayonnaise on top of each bun. Use a butter knife to spread it.
- Grab a handful of pork floss for each bun and press it down onto the mayonnaise.
- The buns can be stored in the fridge for up to one week.
- This bun recipe was adapted from my previous bun recipe ‘Milk And Cheese Plait Bun With A Local Twist‘. Even though I did not use bread improver this time round, the buns still managed to rise very well!
- If you would like to make even softer & lighter buns a try, you could refer to The Domestic Goddess Wannabe‘s ‘Pork Floss Bun‘ recipe.
16 small buns