Among some of my favorite breakfast items from Chinese bakeries include these pork floss buns.  You might be wondering, “what the heck is pork floss?”  Pork floss, also known as “rousong” in Chinese, is a dried, fluffy, and flavorful shredded pork product that is commonly used in East Asian cuisine.  It is made by stewing pork in a mixture of soy sauce, sugar, and other spices until tender, then shredding the meat and cooking it further until it becomes dry and fluffy.  The result is a light, airy texture with a savory, salty, and slightly sweet flavor.  Although I enjoy pork floss in a variety of different ways such as toppings for congee or rice, when used as a filling in Asian pastries it carries a special taste profile that is unlike any other.

Recently I started making these from scratch, which is perfect as a breakfast or afternoon snack.  Here’s a recipe to make them at home:

Ingredients

For the Dough:

• 2½ cups (320g) bread flour
• 2 tbsp (15g) powdered milk
• 2 tbsp (30g) sugar
• 1 tsp salt
• 2 tsp instant yeast
• ¾ cup (180ml) warm milk
• 1 large egg
• 3 tbsp (45g) unsalted butter, softened

For the Filling:

• 1 cup pork floss

For the Topping:

• ¼ cup mayonnaise
• 1-2 tbsp sweetened condensed milk (to taste)
• ½ cup pork floss

Instructions

1. Prepare the Dough

1. In a large mixing bowl, combine the bread flour, powdered milk, sugar, salt, and instant yeast.
2. Add the warm milk and egg to the dry ingredients and mix until a dough forms.
3. Knead the dough for about 5-10 minutes until it becomes smooth and elastic.  You can do this by hand or with a stand mixer fitted with a dough hook.
4. Add the softened butter and continue kneading until the butter is fully incorporated and the dough is smooth and elastic.
5. Shape the dough into a ball, place it in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.

2.  Assemble the Buns

1. Once the dough has risen, punch it down to release the air and divide it into 8-10 equal portions.
2. Flatten each portion into a small disc and place about a tablespoon of pork floss in the center.
3. Gather the edges of the dough around the filling, pinch to seal, and shape into a ball.
4. Place the buns on a baking tray lined with parchment paper, cover with a cloth, and let them rise for another 30-45 minutes, or until puffy.

Low3.  Bake the Buns

1. Preheat your oven to 350°F (180°C).
2. Brush the tops of the buns with a little egg wash (beaten egg with a splash of water or milk) for a shiny finish.
3. Bake the buns for 15-20 minutes or until they are golden brown.

4.  Topping

1. In a small bowl, mix the mayonnaise and sweetened condensed milk until well combined.  Adjust the sweetness to taste.
2. Once the buns are baked and slightly cooled, spread a thin layer of the mayonnaise mixture on top of each bun.
3. Dip the tops of the buns into the pork floss or sprinkle the pork floss over the mayonnaise layer.

5.  Serve

• Enjoy the buns warm or at room temperature. They can be stored in an airtight container for a day or two.