Wholemeal Pork Floss Bun

Finally I've made this pork floss bun which I've pending for very long! I usually make small batch of bread which can be consumed within 2-3 days. Most of the time small buns will be completely wipe off by the 2nd day :D So I love making small buns rather than a huge loaf of bread which may takes some time for my small family to finish. 

Ingredient (6 buns)

• 100gm bread flour
• 50gm wholemeal flour
• 35gm cake flour
• 10gm milk powder
• 30gm sugar
• 2gm salt
• 8gm instant yeast
• 15gm beaten egg
• 50gm water
• 50gm water roux, 汤种
• 25gm unsalted butter, softened

Garnish : Pork Floss & Mayonnaise

Method (hand knead)

1. Combine flour, milk powder, sugar, salt and yeast in a mixing bowl. Add in water roux and stir to mix. Add in egg and water, mix into a rough dough. Knead for 5mins.
2. Add in softened butter and continue to knead until smooth and elastic, for 10 mins. Cover and proof for 60mins or until double in bulk.
3. Lightly punch dough down and knead lightly to release gas. Shape into round and rest for another 15mins.
4. Divide dough into 6 equal portions (approx 60gm each). Shape each dough into a long oval shape. Proof for another 50mins or until double in bulk.
5. Bake in preheated oven at 180 deg cel for 15mins or until golden brown.
6. Cool completely on wire rack.
7. Slit each bun on the long side. Spread in some mayonnaise and all over the surface. Coat evenly some pork floss.

sliced with a knife...

To show the texture is soft & chewy, I took a mouthful and the bread actually returned to its original shape. :D