|Make these pork floss buns for breakfast|
(makes 12 buns)
(A) Sweet dough:
300g bread flour
50g oats bran
70g castor sugar
Pinch of salt
8g instant yeast
1 tsp bread soft (or bread improver) - optional
(B) Fillings - mix together:
120g pork floss
1 to 2 tbsp toasted sesame seeds
1 heaped tbsp condensed milk
2 heaped tbsp mayonnaise
30g melted butter
(C): 1/3 beaten eggs + 1 tbsp milk (glazing)
1) To make the sweet dough: Mix all ingredients in (A) together in a mixer, except for water, egg and butter. Add in water, egg and knead for 10 minutes (using a mixer). Add in butter and continue to knead for around 5 minutes or till dough is smooth. Cover and let the dough rest in the mixer for 45 minutes, or till doubled in size.
2) Gently knead the dough to punch out air. Divide dough into 12 portions, shape them into balls, cover and let them rest for 10 minutes. Divide the filling into 12 portions. Wrap the filling into the dough. Cover and let the buns rest for another 45 minutes, or till doubled in size (I leave them in a closed door oven).
3) Brush the buns with beaten egg and bake them in preheated oven at 190C for about 12 to 15 minutes. Transfer to rack to cool the buns.