Tuesday, August 19, 2014

Flossy pork buns (Banh mi ngot cha bong)

Hello again everyone! Summer is almost over for most of us. My boys are actually back to school for two weeks now. It just seems too short of a summer for us all, but I'm also glad that they are back to school so we all can get back to our own routine again.  
That means I also have to get back to my baking routine to get breakfast ready for the boys every morning. Breads and buns are the staples for breakfast in our house second to the quick-and-easy cereals.  This flossy pork bun recipe is quite easy to make and very tasty as well. If you don't have floss pork on hand, you can substitute with ham or bacon and cheese. I am sure they will taste just as delicious. Give it a try for your loved ones at home.


390g of bread flour
170ml milk
15g of milk powder
7g of dried active yeast
65g of sugar
1/2 tsp of salt
75g of soften butter plus extra for the greasing the muffin pan.
1 egg
2 green onions (cleaned and chopped)
1.5 cups of floss pork
Japanese mayonnaise


Warm the milk in the microwave for 30 seconds (temperature should be about 110F), then add yeast and 1 tsp of sugar  to the milk and mix well. Let the yeasts activate and foam up for about 10 minutes.
In the mixing bowl of the stand mixer, combine flour, remaining sugar, salt, egg and milk powder. Turn the speed up number 2, add the yeast and milk mixture to the flour mixture and begin kneading the dough until it becomes moisten. Add soften butter and continue kneading until the dough becomes soft, smooth and shiny for about 10-15 minutes. If the dough still sticks to the side or the bottom of the bowl, it means that the dough is either still a little too wet or the kneading time is not sufficient enough.

Cover with a plastic wrap or a damp kitchen towel and let the dough proof for about 30 minutes to 1 hour until it's double in size.

Roll the dough out into a rectangular sheet about 1/2 inch thick. Squeeze the mayonnaise in a zigzag pattern as seen in the picture on the dough. Sprinkle the floss pork evenly on the dough and top it of with chopped green onions. 

 Roll the dough up as you would do in a Swiss roll and seal the seam.

Use a sharp knife or a dough cutter to divide the dough into 12 equal portions.

Brush the muffin tin with melted butter and place the rolls in the tin. Cover and let them proof again for another 30 minutes. Brush extra butter on top the rolls before baking.

Preheat the oven to 375F and bake the buns in the oven for about 10-13 minutes until golden brown.

The buns are still soft the next day, just pop them in the microwave for 20 seconds each and you will have yourself a tasty breakfast, sweet and savory at the same time.

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