Pork Floss Buns

Ingredients:

Filling:

50-80g Pork Floss (or Chicken or any other meat floss you choose)

Dough:

A:

285g Bread Flour,

35g Sugar

1/2 tsp Salt

6g instant dry yeast

B:

30g egg (small sized)

85mL warm milk

84g water

C:

22g butter

Garnish:

2 eggs, beaten

Sesame seeds (to your liking)

Method:

1. Add the A and B dough ingredients into a mixing bowl, and mix with a dough hook slowly for 1 minute. Then change to the medium speed, and continue to mix for 3 minutes until a dough is formed.
2. Add the butter gradually and mix for 5 minutes on medium until it is fully developed. It should be elastic, smooth, not sticky and slightly not touch the sides of the mixing bowl.
3. Put a cloth over the mixing bowl with the dough in and leave it under the sun (or a warm place) for about an hour until the dough has doubled in volume. If you live in an area with a cold climate, I suggest warming up your oven as a substitute for the sun’s warmth.
4. Punch and knead the dough. Divide into portions about 60g. Let the portions rest for 15 minutes at room temperature.
5. Flatten the bread into a round shape and place about a tablespoon of pork floss in the middle of the dough. Seal the edges of the round dough to make a shape of a bun.
6. Either grease a tray or line it with baking/parchment/greaseproof paper and put the buns here. Put a cloth over the tray and buns and leave the dough for 45 minutes.
7. Brush the beaten egg over each bread so it turns a light golden brown, and sprinkle sesame seeds on top of the buns.
8. Bake in an oven that has been preheated at 170C for about 15-18 minutes until it has turned golden.
9. Place the buns on a wire rack and let the buns cool.

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Recipe 2:

3 cups bread flour

1.5 cups all purpose flour

1 pack rapid rise yeast

8 tablespoons granulated sugar

4 tablespoons dry milk powder

300ml warm water (about 105F)

1 egg

1 tablespoon salt

5 tablespoons of unsalted butter, at room temperature

480g bread flour

120g all purpose flour

1 pack rapid rise yeast

110g caster sugar

20g dry milk powder

300ml warm water (about 105F)

1 egg

1 tablespoon salt

60g unsalted butter, at room temperature

pork floss

mayonaise

Add yeast to warm water in a medium bowl, and set aside for 10 minutes. Next, add the bread flour, all purpose flour, granulated sugar and dry milk powder into a large mixing bowl. Slowly mix in the water + yeast mixture with the help of a scraper. Add in egg and softened butter. Mix well and knead to form a smooth and elastic dough.

After kneading, leave the dough to prove for 1 hour, or till it doubles in size.Try pressing a finger into the dough, it should leave a clear mark when it's ready. The dough is now ready to be shaped.For pork floss bun,Divide the dough into 60g portion, shape into balls and leave them to rest for 10 minutes.Shape the dough into oblong shape and put them on a baking sheet lined with parchment paper. Or you can grease the baking sheet without using parchment. Leave the dough to prove for 45 minutes-1 hour.

Brush with egg wash and bake on the middle of the oven at 375F for 12-15 minutes.When the buns are cooled, spread a thin layer of mayonaise on top of the buns and coat generously with pork floss.

*Need to find an egg cream filling for this one*

***

Could it be this?!?

1/3 cup sugar

1/4 cup cornstarch

2 egg yolks

1 cup milk

1 tablespoon butter

1 teaspoon vanilla extract

Preparation:

Combine sugar, cornstarch, egg yolks, and milk in top of a double boiler; stir well with a whisk. Cook over simmering water 8 to 10 minutes or until thickened, whisking constantly. Remove from heat; whisk in butter and vanilla. Pour custard into a bowl; place plastic wrap directly on top of custard to prevent a skin from forming. Chill at least 2 hours.