Savoury Snacks

Spring Onion Buns

I used the recipe for the dough from my most popular blog, the single proofed pillowy soft milk bread. I have received a lot of inbox messages that they love this recipe so much. So here I am sharing with you that you can also use the same recipe for buns, less sweet but soft as well. If you prefer sweeter buns you can visit my pork floss buns.

Ingredients (dough)


  • 300g bread flour
  • 3g instant active yeast
  • 30g sugar
  • 40g whipping cream
  • 30g well beaten egg
  • 150g full cream milk 
  • 20g butter (cut into small pieces)
  • 3g salt


  • Egg wash (1/2 beaten egg + 1/2 tbs water )


  • 100g chopped spring onion
  • 1 beaten egg
  • 20g oil
  • 1/2 tsp salt
  • 1/2 tsp white ground pepper

Method (topping)

  • Mix all the ingredients together

Method (dough)

  • Preheat the oven at 180 degree celsius
  • Mix all the wet ingredients together (cream, full cream milk, beaten egg) then set aside
  • Add all bread flour, yeast, and sugar into the mixer followed by the wet ingredients
  • Use the J 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 for about 15-17 minutes depending on your machine. I am using Kenwood ChefXL titanium. The window pane stage is essential to get the long strand like texture that you can see from the photo. (拉丝)
  • Divide the dough into 10 equal balls , cover with plastic and let it rest for 15 minutes
  • Use a rolling pin to flatten it into rectangular shape. Flip the dough and roll it up like a swiss roll. Seal up all the edges. Place it on the baking tray with baking paper, seam down. Do the same to the other dough. ( Refer to pictures below). Note: just LIGHTLY flour your work area if the dough is sticky otherwise refrain from doing so. Use a blade to make slit in the middle (please refer to picture below) . You may dip your blade in little oil to facilitate smoother cut on the dough.
  • Cover and let it proof for about an hour and half or until the dough becomes double in size.
  • Spread some filling in between the slits, brush some egg wash on the sides of the bun. Do the same for the rest of the buns
  • Bake for 13-15 minutes.

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


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

Combine the mayo and condense milk and set aside


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


  • 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 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 =).