Pork floss bun

1) Place all ingredients (except egg, milk, water, butter, salad cream and pork floss) into the kitchen machine. Knead the dough at 3-speed (approx.. 15-20 minutes) until it is elastic and smooth.

2) Knead the dough into a round shape and pinch all the seams. Place the dough into a large greased bowl. Cover with cling wrap and let it double in size at a warm place (if put in a 38˚C oven, the process is approximately 45 minutes)

3) Pat the dough to release the air inside. Separate the dough into 6 equal size balls then slightly roll each ball to release the air inside. Place them next to each other and cover with cling wrap. Let them rest for 10 minutes.

4) Using a rolling pin roll the dough into a rectangular shape. Spread a thin layer of salad cream over the dough and sprinkle pork floss on it. Roll the dough up into a round-long shape. Repeat with the other doughs. Cover with cling wrap and let stand for 30 minutes to double the size.

5) Brush a layer of whisked egg over the doughs and sprinkle some pork floss on top. Bake for 20 minutes in a pre-heated oven (180°C).

A smooth-looking dough with strong gluten can better cover the CO2 produced by yeast and water during the baking process.

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