Monday, 27 October 2014

Chinese pork floss buns

These buns are my daughters favourite. If she gets a chance to visit Chinese style bakery she grabs these with some other filled buns ( I will post the recipes of them too). It cost a lot of money for a single bun. If you make them at home its only couple of dollars and can freeze and leave in freezer up to 3 months.

Chinese pork Floss  (Rousong) Buns


  • 500 g bread flour
  • 20g Milk Powder (Optional)
  • 2 Eggs
  • 1/2 tsp Salt
  • 30g Butter
  • 7g yeast
  • pork floss or any shredded meat
  • 200ml Water
  • 30g Yeast


  1. Add eggs,sugar, yeast, flour,salt and knead 2 minutes.
  2. When kneading add water little by little by little and keep on kneading about 10-15 min.
  3. After five minutes of kneading add butter and continue kneading.
  4. Grease a bowl and transfer the dough and leave in a warm place until double in size.
  5. Flour the bench top and transfer the dough on to the bench when doubles and press down and cut in to 8 equal parts.
  6. Nest take one piece and roll to the shape ( Watch Video)
  7. Fill pork floss and then  Roll it tight to the end.
  8. Next bring ends to the middle (Watch Video) and leave to prove about 30 min or until double in size.
  9. Next Brush the tops with eggs and sprinkle some sesame seeds and bake 180c about 20-30 min.

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