Floss Buns
Bakery-inspired Floss Buns are a favorite among kids and adults alike. The soft and fluffy bun is filled and topped with sweet mayonnaise and sprinkled with savory meat floss.
Floss Buns became popular in Indonesia when BreadTalk bakery started selling them many years ago. These floss buns are savory and slightly sweet. The buns are soft and fluffy, topped with sweet mayonnaise spread, and sprinkled with feathery dried meat floss. They are easy to enjoy and taste so good that you just always want to have a bit more.
What is Meat Floss?
Meat floss or rousong (肉鬆) is dried meat with a light and fluffy texture similar to coarse cotton candy, originating from China. Meat floss is used as a topping for many foods, such as congee, tofu, and rice. It is also used as a filling for various savory buns and pastries, and as a snack food on its own.
Meat floss is made by stewing pork, chicken, beef, or fish in a sweetened mixture of soy sauce and various spices until the meat can be easily torn apart with a fork. The meat is then dried, first in the oven and later in a pan or wok, until it turns light and fluffy.
How to Make Floss Buns
- Knead bread dough until smooth and elastic.
- Rest the dough for 30-60 minutes or until it is doubled in size.
- Knead the dough to remove the air bubbles. Divide the dough into 10 even pieces. Shape them into balls and rest for 15 minutes.
- Roll the balls into an elongated shape with a rolling pin. Tuck in the dough and pinch the seam tightly.
- Place the seam side down on a baking sheet. Rest for 45-60 minutes or until it is doubled in size.
- Brush the top with milk and bake until golden brown. Let the buns cool completely.
- Slice the buns lengthwise with a serrated knife. Fill and spread the top with sweet mayonnaise mixture.
- Sprinkle and press the floss meat on top of the buns.
How to Shape the Buns
- Press the dough balls slightly with your hand.
- Roll the dough thinly into an elongated shape with a rolling pin.
- Flip the dough and thin the bottom side of the dough with your fingers.
- Roll and tuck in the dough towards you with your hands.
- Pinch the seam tightly.
- Place the dough with the seam side down on the baking sheet.
Storage
Let the buns cool completely. Then, wrap them individually with plastic wrap. The buns will last for about 3 days at room temperature. If you are not going to eat them within three days, the best option is to freeze them for later. Spread the mayonnaise and top with meat floss when you are ready to eat them.
Floss Buns
Ingredients
- 2 cups (250 gr) bread flour
- 3 tbsp (40 gr) granulated sugar
- 2 tbsp (15 gr) milk powder
- 1 1/2 tsp (5 gr) instant yeast
- 1 egg
- 1/2 cup (120 ml) cold milk, use warm milk if you live in cold enviroment
- 2 tbsp (30 gr) butter, room temperature
- 1/2 tsp (3 gr) salt
Toppings
- Milk, for brushing the top
- 3 tbsp mayonnaise
- 1 tbsp condensed milk
- 1 1/2 cups (120 gr) meat floss
Instructions
- Make dough – In a bowl of a stand mixer fitted with a dough attachment, add bread flour, granulated sugar, milk powder, instant yeast, egg, and milk. Mix on low speed until dough forms. While the mixer is running, add butter and salt.
- Knead – Beat until the dough is smooth and elastic. Gently lift up a piece from the surface and stretch it between two fingers to check if the dough passes the windowpane test. If properly kneaded, the dough should stretch, without tearing or breaking, into a thin membrane that you can see through.
- First proof – Shape the dough into a ball and put it into a greased big bowl. Cover the bowl with a damp kitchen towel and place in a warm spot for 30-60 minutes or until doubled in size.
- Divide – Punch down the dough and turn the dough out onto a surface. Knead the dough a few times to push out any air bubbles. Divide the dough into 10 equal portions or about 50 gr each in weight.
- Shape into balls – Rotate the dough between your hands in a circular motion to shape them into balls. Cover and rest the dough balls for 15 minutes.
- Shape into buns – Slightly press and flatten a dough ball with your hand. Roll the dough into an elongated shape with a rolling pin. Flip the dough and thin the bottom side of the dough with your fingers. Roll and tuck in the dough towards you. Pinch the seam tightly. Place the seam side down on a baking sheet lined with parchment paper or silicone mat. Continue with the rest of the dough.
- Second proof – Cover with a kitchen towel and allow to rise for 45-60 minutes or until the dough is doubled in size.
- Preheat oven to 350F/180°C. Brush the top of the buns with milk. Bake for 15 minutes or until golden brown. Cool the buns completely.
- Add toppings – In a small bowl, mix mayonnaise and condensed milk until well combined. Slice the buns lengthwise with a serrated knife. Spread the mayonnaise mixture inside and on the top of the buns. Sprinkle and press the top with meat floss.
