Monthly Archives: July 2020

Pork Floss Bun

Pork Floss Bun

I have been baking so much bread, whether it be sourdough, pullman loaf or buns. As bread is the main staple for our breakfast, I would bake 3-4 times a week. One of the buns that my kids absolutely love is pork floss buns. My niece ,who is an exchange student, is staying with me and she loves my bread. She became bread hater to bread lover in the time she has been here =). She has been enthusiastically looking forward to the recipes I am posting so that she can make it when she goes back home, letting her family taste it. This recipe yields 16 buns. Feel free to halve the recipe if you feel the quantity is too much for your family.

Ingredients (16 buns)

  • 500g bread flour
  • 50g sugar
  • 6g instant active yeast
  • 265g full cream milk
  • 57g beaten egg
  • 50g butter cube
  • 5g salt

Topping

  • 150g mayo
  • 60g condense milk
  • Pork Floss or Chicken Floss

Combine the mayo and condense milk and set aside

Others

  • 16 waxed paper liner (8.5cmx3.5cm)
  • Eggwash (1 egg + 1tbs water)

Method

  • Preheat the oven at 180 degree celsius
  • Mix all the dry ingredients into the mixer, followed by the wet ingredients except the salt and butter. Using dough hook, knead for about 2 minutes at low speed until a dough is formed
  • Add in the butter , and continue to knead for about 2 minutes at low speed
  • Add in the salt, and continue to knead until the dough becomes elastic and reaches window pane stage. This will take about 15-20 minutes. (I am using Kenwood Chef XL series)
  • Divide the dough equally into 16 balls. Cover and let it rest for 15 minutes
  • Place each dough in an individual waxed casing for buns. Flatten the dough as shown on the picture below. Do the same for the rest of the dough.
  • Cover and let it rise in a warm place. Allow it to rise until double in size. This will take about 45 mins to an hour, depending on the temperature and humidity of your environment. Don’t be fixated with the time frame. I noticed that there are certain brand of yeast that takes longer to rise as compared to other brand.
  • Brush with egg wash
  • Bake for 13 minutes
  • Let it cool down on a wire rack.
  • Spread the mayo-condense milk mixture generously on the bun
  • Coat it with pork floss or chicken floss

Using the same bread recipe, you can top it with Cheese and Otah or any other toppings that you prefer =).

Fluffy Plain Buttermilk Pancake

Sundays are usually brunch day in my household. Waking up a little later than the usual, I would take it slow and easy, playing vinyl records in the background while I prepare a big delicious breakfast for my family. Truly, a relaxing morning! One of the things that I would prepare is my family’s all time favourite – plain buttermilk pancakes. They are fluffy and delicious and would make a great brunch for everyone.

Ingredients

  • 200g All Purpose Flour
  • 35g White Sugar
  • 6g Baking Soda
  • * 7g Double Acting Baking Powder (See note Below)
  • 1g Salt
  • 40g Cooking Oil
  • 64g eggs
  • * 300g Buttermilk

Note * Use double action baking powder because this will help make your pancake thick and fluffy as compared to single action. Why? Because more chemical reactions happen when cooking with double action baking powder as compared to its single action counter part. Single acting baking powder chemical reactions occur mostly when in contact with liquid. As a home cook, you won’t be able to cook all your batter quickly using a pan, hence it is better and easier to maintain the fluffiness throughout your cooking when you use double acting.

As for the buttermilk, it helps create a thicker batter than regular milk. This will also help make your batter more vicious, preventing it from spreading out easily. On top of that, it gives additional flavour to your pancake.

Method

  • Add all the dry ingredients together, give it a few whisks.
  • Add in all the wet ingredients such as eggs, buttermilk and oil into the dry ingredients. Whisk until batter becomes smooth.
  • Heat up your non-stick pan at medium low heat.
  • Pour some batter onto your pan, forming about 5-6 inches diameter circles.
  • Flip when the edges appear to be harden.
  • Cook the other side for the same amount of time, until light brown
  • Do the same thing for the rest of the batter
  • Serve with butter and syrup of your choice
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