Pork Floss Buns

Today I try to make sweet buns again as I was not making a good bun last Thursday.

This time, I use KA mixer to knead the dough at speed 2 for 20 minutes. Then, I knead the dough by hand for about 1 hour till the dough does not stick to my hands and I can stretch it till it becomes a thin mask.

I follow the steps from 周老師的美食教室 as she has explains clearly how to make a good dough with steps by steps photo. This is a very useful website!

Recipe adapted from 周老師的美食教室第127篇

Baking Time: 15-20 minutes

Baking Temperature: 175C

Yield: 12

Ingredients:

(A)

180g                Water

1/2tbsp            Instant Dry Yeast

320g                High Protein Flour

80g                  Superfine Flour

80g                  Castor Sugar

1tsp                 Salt

16g                  Milk Powder

1                      Egg

(B)

40g                  Unsalted Butter (at room temperature)

(C) Mixed Well

1                      Egg Yolk

1/2tbsp             water               

(D)

Mayonnaise

Pork Floss

Method:

(1)   In a mixing bowl, put all ingredients (A) and use the lowest speed to knead the mixture. Change to higher speed when the mixture is well combined.

(2)   Add in unsalted butter and continue knead at higher speed. (Different mixer needs different speed and time. I use KA mixer at speed 2 for 20 minutes and knead the dough by hand for 1 hour).

(3)   The dough is done when you knead it till you feels it is no more sticky and it can be stretched to become a thin mask (please do not add flour when you knead the dough).  

(4)   Put the dough in a big bowl and cover it tightly. Let it proof for 2 ½ hours.

(5)   Wait until the dough becomes double in size. Test the doneness of the dough: Use one finger to poke the dough, if it holds the indentation, then it’s ready.

(6)   Use your hand to knead out the air from the dough.

(7)   Divide the dough into 12 pieces, each at 45g.

(8)   Round it and let it rest for 15 minutes.

(9)   Roll the dough into your favorite shape. Brush with ingredients (C).

(10)Put the ready dough in oven with a bowl of hot water at the bottom of the oven for final proof, approximately 55 minutes.
(11)Brush the dough with egg yolk mixture. Bake the dough at preheated the oven at 175C for 15-20 minutes. 

(12)Remove the buns from the mould and let it cool on a rack. 

(13)Put some mayonnaise on the top of the buns and sprinkle some pork floss.