Savoury Snacks

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
  • 60g 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 20-25 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 2 hours, 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 =).

Air-Fried Salt and Pepper Chicken Skin

Krak Krak ! Oh so crispy

I am a big fan of crispy chicken skin. It is incredibly addictive. There is something about that salty, savoury taste that pairs so well to its crunchy texture. To me, it is more than just a comfort food – it was a memorable part of my childhood. I recall fond memories of separating the chicken skin from my fried chicken, saving it last so that I could enjoy it on its own and truly savour its flavour. My mom would also further indulge me by giving me her own chicken skin for me to enjoy, knowing that such a simple act would bring me so much joy. Those were the days. 🙂

Now that I can easily buy a pack of plain chicken skin from our online grocery, I am glad that I will now be able to make my favourite snack and relive those beloved childhood memories. A recent study showed that chicken skin contains a good amount of unsaturated fat which is good for the heart. So now I can munch on this snack without feeling too guilty , hooray! :). Kidding aside, it is naturally better to eat it, as with all things, in moderation. After all, research findings may change again in the future.

Ingredients

  • 500g chicken skin
  • Salt and black pepper to taste

Method

  • Preheat air-fryer at 200 degrees Celsius for 5 minutes
  • Wash and pat dry the chicken skin with paper towel
  • Cut the chicken skin into chunks, about 2×3″ or the width of your 2 fingers side by side
  • Lay the pieces of chicken skin on the air fryer’s wire basket and take care not to overlap the pieces. Air-fry for 10 minutes, flipping the pieces every 5 minutes. Note that you might need to add an extra minute or 2 of air-frying as needed, because some pieces might be thicker than others. Use your own judgement.
  • Sprinkle with a little salt and pepper.