Saturday, October 3, 2009

New bread to try: Flossy pork buns, sweet and salty, deliciously everyday!

Seen like a long time from my last posting on bread ^ ^. I still bake it, anyway, but I didn't come across any interesting recipe.

Until today, haha, after trying it for many times, I can show you this bread.
The texture of this bread is very good, but the kneading time can be hard for someone who don't knead the bread by hand often. Because this bread contains a lot of butter, you need to knead the bread with the liquid before adding the butter, and make them will moisten. So, when after adding the butter, you will feel like the dough won't never come together but just keep on kneading it will getting better and become smooth.

For the filling, I just can't tell you the amount the you will need for the bread, it can be about 4 cups of flossy pork (it's up to your generosity, ^ ^). Actually I like to sprinkle some of them over the top of the bread too, but some of them will burn before the bread is done T T, anyway it's delicious, haha.
For the mayonnaise you can change into the salad cream if you want (but use the commercial one, not homemade), the taste of the bread will be sweet and salty, very delicious too.

Well, I really hope you will try this bread, and I really believe that you will enjoy this one.

This is what flossy pork look like, it's a pork that cooked with sugar, soy sauce and salt, until dry and turn into shredded.
You can find this one in Chinese supermarket.

Flossy Pork Buns
Makes 12
Using Texas muffin pan

Instant yeast
170 ml
¼ teaspoon
unsalted butter, softened
egg (about 50g)
Bread flour


Flossy pork


Mix the milk and egg together, set aside.

Put the bread flour, yeast and sugar in a bowl, whisk to combine, add and salt whisk again. Pour the liquids mixture into the bowl.

Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.
Take the dough out of the bowl and knead.

Knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself (see the picture here). Until all the dough are moisten.

Add the soften butter, give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough.

Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny, the dough will stop sticking to your hand.

Cover the bowl with a tea towel and leave the dough to prove for about 30 minutes.

Preheat the oven to 200°C/400°F
Brush the pan with butter.

Roll the dough into a rectangle about 1 cm (1/2 in) thick.
Squeeze the mayonnaise over the dough.
Sprinkle the flossy pork over the mayonnaise and squeeze the mayonnaise again.

Roll up the dough as you would a Swiss roll.
Then cut into 12 pieces, and place in the prepared pan, leave to prove under a tea towel for about 30 minutes.
Five minute before baking, squeeze the mayonnaise over the dough.
Put the bread in the oven, bake for 10-15 minutes or until golden brown.

New bread to try: Flossy pork buns, sweet and salty, deliciously everyday!


  1. Could you tell me what "Flossy pork" is or how can i substitute it; I love your work! Many thanks.

  2. This is what flossy pork look like, it's a pork that cooked with sugar, soy sauce and salt, until dry and turn into shredded.
    I already posted the picture for you in the article ^ ^.
    Well, I really can't think of anything for substitution.
    Hope you can find this one in Chinese supermarket.

    Hi, Iwan
    Thank you


  3. Hi Pook,
    You know how much I love all your bun recipes since the first day I came across your blog. Thanks for sharing once again a winner :)

    I love your blog and always will. Great work!


  4. Flossy pork looks to me like a dry carnitas.

    Thought: If you took 2-3 lbs of country-style pork ribs, baked them at 350F for two hours until done, and cleaned them up (remove gristle and fat) you'd have the right look for the meat. Sauce: Say half a cup sugar mixed with a quarter-cup soy sauce and heated to melt the sugar, then mix it through the meat. Taste that and see if needs more salt, or if more flavor is wanted. Spread the shredded meat on a foil-lined cookie sheet, making a thin single layer and bake at 200F *convection oven=awesome*, stirring/flipping every 30 min for another 2-6 hours until the pork is dry and crisping.

  5. Hi Pooh
    This recipe is so great, I've tried it and was successful. The buns are greattttt
    Thank you for sharing. I've learnt a lot from you

  6. Really looking forward to getting some Flossy Pork and trying this.
    I have never had flossy pork, at least I dont think I have. The buns sound and look yummy. Great Post. Will also tell the people at 'The Exploding Bakery', a cool litle place in Exeter U.K.



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