{"id":8910,"date":"2015-10-01T14:39:59","date_gmt":"2015-10-01T06:39:59","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=8910"},"modified":"2015-10-01T14:39:59","modified_gmt":"2015-10-01T06:39:59","slug":"one-a-penny-two-a-penny-pork-floss-bun","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=8910","title":{"rendered":"One A Penny, Two A Penny, Pork Floss Bun!"},"content":{"rendered":"

\"Pork<\/strong><\/em><\/p>\n

\"Pork<\/strong><\/em><\/p>\n

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.<\/p>\n

<\/p>\n

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.<\/p>\n

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!<\/p>\n

Ingredients<\/strong><\/em>:<\/p>\n