Tuesday, February 26, 2008

Pork floss buns for the home sick

cny street scene1


*Update: Metric Measurements are now included for the pork floss buns. Enjoy!*

I think I am sick. Ever since I came back from Asia, I have been dreaming about my friends and family every night. Last night, my dream was about me eating packed lunch in my secondary school canteen when some guys came in for extermination. I stood up and told the guys that they should do that after our lunch. But the rest of my friends just continued to eat their food and couldn't seem to care less.

cny street scene

I find it weird that most of the time, my dreams are so absurd and mean absolutely nothing. OCT on the other hand, says he always see whoever he misses in his dream. But his dreams are always filled with wars or other natural disaters he is trying to run away.

cny street scene2

So why am I talking about dreams? Oh, I remember. I am telling you about my sickness. One that I call home sick. I can hardly believe that it will be another 11 months (or longer) before we can head home again. What more with the imminent move to a new city in April, I can't be all optimistic for a longer than 2 weeks stay in Asia next year.

Pork Floss Bun


Whenever I am in Singapore, I like to check out one of the 25 outlets of Breadtalk, and get one of their signature pork floss buns. It is nothing fancy but a sweet bun filled with a secret mayo-like cream and pork floss topping. Upon its induction, many of the local bakeries try to imitate the famous bun and introduce a similar version of their own. All of a sudden, pork floss buns seem to take over the whole island, and became a must have item in all the bakeries. The hype when the pork floss buns were first introduced was only like yesterday. I remember myself joining the beeline of people queuing for the freshly made pork floss buns, choosing one with the most floss on top of the bun, and wouldn't mind eating it for breakfast, lunch and dinner, oblivious to the amount of calories one pork floss bun actually packs. Those were the days. I miss the convenience of having a breadtalk (or other equally good bakeries, for that matter) at every corner I turn.

Pork Floss Bun


This is my version of the pork floss bun. It is by no means comparable to the real deal. But they will work for my craving and oh, the home sick for now.

Pork Floss Bun



Hungry for more bread?

French Bread
Chocolate Babka
Onion Mustard Monkey Bread
Tender Potato Bread

Pork Floss Bun

basic sweet bun dough:(In cups measurement)
3 cups bread flour
1.5 cups all purpose flour
1 pack rapid rise yeast
8 tablespoons granulated sugar
4 tablespoons dry milk powder
300ml warm water (about 105F)
1 egg
1 tablespoon salt
5 tablespoons of unsalted butter, at room temperature

in metric measurement:
480g bread flour
120g all purpose flour
1 pack rapid rise yeast
110g caster sugar
20g dry milk powder
300ml warm water (about 105F)
1 egg
1 tablespoon salt
60g unsalted butter, at room temperature

pork floss
mayonaise

Add yeast to warm water in a medium bowl, and set aside for 10 minutes.

Next, add the bread flour, all purpose flour, granulated sugar and dry milk powder into a large mixing bowl. Slowly mix in the water + yeast mixture with the help of a scraper.

Add in egg and softened butter. Mix well and knead to form a smooth and elastic dough. Because I know it will be easier to show you how to knead in a video, so I asked my boy friend to do just that. Enjoy!

(Ok,so you know he really can't be my boyfriend. But isn't he cute?)

After kneading, leave the dough to prove for 1 hour, or till it doubles in size.

Try pressing a finger into the dough, it should leave a clear mark when it's ready. The dough is now ready to be shaped.

For pork floss bun,
Divide the dough into 60g portion, shape into balls and leave them to rest for 10 minutes.

Shape the dough into oblong shape and put them on a baking sheet lined with parchment paper. Or you can grease the baking sheet without using parchment. Leave the dough to prove for 45 minutes-1 hour.

Brush with egg wash and bake on the middle of the oven at 375F for 12-15 minutes.

When the buns are cooled, spread a thin layer of mayonaise on top of the buns and coat generously with pork floss.

33 comments:

Jessy and her dog Winnie said...

That pork floss looks really interesting. I love your photos, they are so colorful!

Alanna said...

So sorry you're sick. So sorry you're moving before we've even had the chance to say hello ...

mari said...

You've opened up a whole new world to me. Pork floss? I'm Googling it as soon as I sign off here.

Manggy said...

Awww... I hope you feel better soon, Mandy... Gosh, I wonder if I'll survive out there in the world. I love home. I've not NOT seen my family for more than 2 weeks.

BreadTalk is very popular here too!! I'm not a fan of the floss buns (not a big meat-n-bread fan), but I am anticipating your dough recipe! :)

dp said...

I love "pork floss"! It's very common in Thailand as well, but I haven't eaten it in a very long time. I only know the Thai name for it, but pork floss is at least an accurate description :-)My nephew likes to toast bread, spread some naam prik phao on top and sprinkle with the pork. It's a very acquired taste...

Little Corner of Mine said...

Love your pork floss bun!

Deborah said...

I can't wait for the recipe - it sounds delicious!

So sorry about the home-sickness. It's always hard to be away from family and friends!

mycookinghut said...

I havent had my dinner. This is truly my favourite!!

You’ve been tagged for a meme. Please check it out here: http://www.mycookinghut.com/2008/02/27/been-tagged-a-meme/

Pixie said...

I know the feeling of being homesick all too well, so I feel for you! I'd love to have a few of your pork floss buns, they sound wonderful.

Suganya said...

Oh my! The market pics are amazing. No wonder you are missing home.

Aran Goyoaga said...

I used to work with a Chinese lady that used to make pork buns and if she had any extras she would bring them to work for us to eat. we looked forward to those days. So good... So I can understand how you can crave them while you feel homesick. I can't wait for the recipe because I never learned how they are made.
These photos are so beautiful too!

Terri @ A Daily Obsession said...

the buns look good! i posted something on a small indian state the other day n before i knew it the ppl frm there sorta flooded my site to tell me the actual situation. all night the word "Mizo" floated in my dreams..or was it a nightmare.

eliza said...

those are some tasty buns! i like breadtalk too and last time i was in indonesia, i tasted their pork floss buns too. can't wait for the recipe :)

Cookie baker Lynn said...

The first photos are amazingly vibrant. Such beautiful flowers! So sorry for the homesickness. Sending virtual hugs!

Stardust said...

Oh Mandy, I understand your sickness. I'm suffering from it too. =( All the time in fact.

Wasn't a big fan of pork floss buns but strange, how I yearn for them now. =*( Your pork floss buns make me drool, and cry...

Sob, but I'm not blaming your buns. Looking forward to your recipe.

Sweet dreams.

tigerfish said...

I am also a lil' crazy abt pork floss recently. You know, I even have pork floss with peanut butter bread and cheese with bread! Who is more home sick? "P

Mandy said...

jessy,
thanks!

Alanna,
yeah...I have missed the window of meeting with the rest of the STL bloggers. :(

mari,
pork floss is a favorite snack for many asian kids, at least in my generation.

manggy,
I am not a big meat + bun person too. But i like the floss bun. And sometime when you are oversea, you crave for things that you don't give a damn back home....

dp,
I used to buy so many compressed pork floss sticks back when I went to Bangkok.They are delicious!

little corner of mine,
thanks!

deborah,
thanks! I feel better getting it off my chest. :)

mycookinghut,
I will try my best...

pixie,
thanks! *hugs*

suganya,
that is surely one of the reasons.

aran,
thanks!

terri,
at least you drove some traffic to your blog. ;)

eliza,
mine is definitely nothing compared to those of Breadtalk's. But it's good enough to cure my homesick.

cookiebakerlynn,
thanks! *hugs* I feel so much better after the hugs. :)

stardust,
oh no, please don't cry. *hugs* go eat some sashimi to make yourself feel better. :)

tigerfish,
that reminds me of toastbox! did you try the bread there while you were in Singapore?

Cenk said...

Pork floss.. Wow that'a first for me. Looks delicious. Amazing photos by the way!

Yujai said...

You know what, I lose my appetite since I came back from Asia.....gosh, I miss the food so much!

Dwiana P said...

Hi, browsing and finally landing in your blog. I enjoy your writing and very nice pictures too. btw, I love pork buns, they are great!

Peter said...

I "stumbled" upon the recipe for caterpillar bread so came here for the sweet dough. It sounds perhaps a bit sweet, but the concept is brilliant.

Can anyone help a poor English guy with how big a "cup" is? We tend to weigh things like flour.

Anna said...

Peter- A cup is 8 American fluid ounces, although I'm not sure if that will line up with British ounces- I know the American and UK pints are different.

You might want to Google to find better info than I offer.

Mandy said...

Peter,

I have updated the recipe to include the original metric measurement from the book I am using. Enjoy.

Peter said...

Anna & Mandy

Thanks for the help. My idea is to stuff the dough with cocktail sausages (with ketchup and mustard mayo) as a soft dough version of sausage rolls/pigs in blankets.

Peter

Dana said...

I was recently in Singapore and fell in LOVE with BreadTalk. YUM!!!

Review of Bangkok Hotels said...

Thank you so much for sharing your story. It's very informative. I love to read it and do hope to read your next story.

Anonymous said...

how many buns does this recipe make?

Anonymous said...

hi there, i was looking for a recipe for bread talk's floss bun. the most difficult to replicate was the base spread they use under the floss. i'm happy to share with you something i came across that comes very very close to the original floss bun. it's a recipe for transparent mayo and is posted on this site: http://thekwoks-viewfinder.blogspot.com/2008/07/pancakes-ice-cream-and-sandwiches.html

tip: i would at least 1/3 the amount of sugar, and it turns out almost as good as the original! :) hope this satisfies your craving, it did mine!

Anonymous said...

hi, is it really 1 tablespoon of salt? I wanted to clarify before I try your recipe, thanks for sharing.

Lisa

VyILY said...

i made a dough and it became REALLY sticky, even though i follow the videoand kneaded for 10 minute!i dont recommend put water into the mixture

shirls said...

Hi Mandy,

I lovvee your recipes! I live in Sydney, although there are loads of Asian restaurants, they are pretty pricey! So I just made char siew and I am planning to make pork floss buns for my little girl.

Thanks Heaps!
Shirley from Singapore

E.E (Canada) said...

Hi, thank you for posting your recipe. I used this but I made my own floss and it turned out great. The bread was absolutely delicious, my friends can't get enough of it.

Valerie McCann said...

Thanks so much for sharing. I can relate to the feeling of being home sick.. Although i've live most of my life overseas, and has recently acquire an citizenship.. Singapore will forever be my motherland.

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