Pork Floss Bread Roll

Anything with pork floss is definitely good. What more with spring onions, ham and corn added to it.

Sweet and savoury in every bite is just my cup of tea =) . I can’t help but have a slice that was intended for

tomorrow’s breakfast.

Ingredients (bread)

  • 375g All purpose flour
  • 40g sugar
  • 3g instant active yeast
  • 180g milk
  • 60g egg
  • 35g butter
  • 4g salt


  • Japanese Mayo
  • Pork Floss


  • 15g spring onion
  • 10g oil
  • pinch of salt
  • pinch of white pepper
  • 30g sweet corn kernel
  • 1 pc ham (slice into small pieces)

Mix spring onion with oil, add a pinch of salt and pepper then set aside.


  • 30x40cm tray
  • parchment paper
  • 1 beaten egg for egg wash

Method (bread roll)

  • Preheat the oven at 180 degree celsius.
  • Excluding butter and salt, mix the ingredients for the bread in the mixer using spiral or j-hook at low speed for two minutes or until all the ingredients come together
  • Add in the cube of butter one by one and increase to medium speed; beat for about 2 minutes. 
  • Add in the salt and continue to beat at medium speed until it reaches windowpane stage. Roll the dough into a ball, cover and let it rest for 30 minutes.
  • Turn the dough on a lightly floured area. Roll the dough into 30×40 cm size to fit into the tray. Cover and let it rise to double for about an hour. Do note that the time is for reference only. so if you live in cold country, you will need longer time to proof to double in height.
  • Prick the dough using a fork to allow steam to vent, refer to photo below
  • Brush the dough with egg wash
  • Add the spring onion on top. you may use a brush to gently spread the spring onion around the dough.
  • Add the corn and ham. Use your finger to gently press it down.
  • Bake for 13-15 minutes. Do not overbake or it will cause your bread to be crusty and crack when roll.
  • Let it cool down for about 10 minutes. Then gently invert the bread on the parchment paper. You might need two parchment paper if the paper size is small.
  • Make 3 slits at the longer side of the bread. This will help facilitate the rolling, refer to the photo below. Make sure to just make the slits without actually cutting through the bread.
  • Spread some Japanese mayo on the bread. sprinkle pork floss on top, then drizzle a little bit of mayo on top of the pork floss so it would stick better, as shown on the picture.
  • Roll the bread and wrap up with the parchment paper. Do not do it too tight as it will squash your bread. Set aside for 30 minutes.
  • Unwrap the paper then cut off the two ends by about 1.5cm. If you do not mind the ends you can leave it as it is.
  • Slice the bread into 8 equal portions. Spread both sides with Japanese mayo and pork floss.

Pooh in Autumn Pull Apart Bread

I have a soft spot for cute things. If you know me well, you know that I have a wide collection of cute things from Disney and Sanrio. Every now and then, I will buy such things to add to my collection. I would be so over the moon acquiring such things rather than owning a designer bag, believe it or not =). Because of my love for cute things, it leads me to love making cute food as well. So today, I will make cute bread for you. After preparing the composition in my photo, I decided to call this “Pooh in autumn pull apart bread”. Isn’t it cute? A nutritious cute buns that are infused with carrot juice and goji berry. Want to try making it?


  • 250g bread flour
  • 20g sugar
  • 3g instant active yeast
  • 130g carrot juice (pokka)
  • 25g goji berries (presoaked with hot water then drain)
  • 40g egg
  • 30g butter
  • 3g salt


  • 20×20 cm tray
  • baking paper
  • melted chocolate (double boil or microwave a 20 seconds and mix until all chocolates are melted)
  • 3 sticks pasta (cooked pasta to be used for sticking the ears and bee in between the bread)
  • 6 pieces of sliced almond (these will be the wings of the bee)
  • foil for tenting the bread
  • toothpick for drawing pooh’s face
  • Edam cheese (cube)


  • Preheat the oven at 160 degree celsius
  • Lay the baking paper on the tray
  • Use the blender to puree the carrot juice and goji berries together, then sieve. Set aside. The addition of goji berries will help make the dough colour more vibrant.
  • Add all the bread flour, yeast, and sugar into the mixer followed by the wet ingredients (eggs and carrots and goji berry puree)
  • Use the dough hook to knead the dough at low speed. Knead until dough is formed
  • Add in the butter and knead for about 2 minutes at speed 2 ( low speed)
  • Add in the salt and continue to knead at speed 2. Knead until you reach window pane stage. This will take about 15-17 minutes, depending on your machine; I am using Kenwood ChefXL titanium. The window pane stage is essential (refer to picture below)
  • Remove from the mixer, cover the dough and let it rest for 5 minutes. Please refrain from adding more flour unless it is way too sticky to handle.
  • Set aside 20g then divide the rest of the big dough equally to 16 pcs. Divide the 20g dough to 32 pieces of round dough, 0.5g each( these will be the ears), remainder of the dough, divide it into 3 oblong (these will be the bees)
  • Cover the dough and let it rest for 15 minutes.
  • Wrap 3 small cube of cheese inside the dough then round it up tightly into a smooth ball and place it on the baking tray, smooth side up. Do the same for the rest of the dough. Remember to cover the dough as you work on. Let it proof until double in size. Note : the ears and bees have to be baked separately, so place it on a different tray with baking paper while the bigger dough should be placed on the 20×20 cm tray with baking paper.
  • Bake the ears and bees. Bake for a total of 6 mins. Tent it with foil at 3 minutes, reflective side up, then turn the tray. During this time you can place the sticks of pasta on the side to bake together. Note that I indicated tent not cover, as fully covering it would create steam which we don’t want that.
  • Bake the buns on 20×20 cm tray. Tent the tray with foil , reflective side up at 5 minutes. then continue baking. Turn the tray after 10 minutes. Bake for a total of 20 minutes.
  • Remove from the tray after 5 minutes. let it cool down for about 15 minutes. Use the toothpick to poke small hole on the bun and ears. Stick in a small piece of pasta, then poke the ears on the bun. Do the same for the rest of the ears
  • Melt some chocolate to draw the face of pooh. Poke hole using toothpick on the body of the bee, then stick in a small piece of pasta. Hold the pasta stick and draw the lines for the body of the bee, eyes and lips. Use a knife to make a slit on the back of the bee. Dip the almond in melted chocolate and stick in on the slit of the bee. You need two pieces of almond per bee. Stick the bee on the bun as shown on the picture below.