Floss Buns

4.75 from 4 votes

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.

Author: Taste of Nusa

Course: Bread

Cuisine: Chinese, Indonesian

Difficulty: Intermediate

Servings: pieces

Prep Time:1

Cook Time:15

Additional Time:2

Total Time:3 15

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.

Notes

Storage – Spread the mayonnaise and top the buns with meat floss only when you are ready to eat them. If you don't intend to eat them on the same day the buns are made, wrap the plain buns with plastic wrap individually and store them at room temperature for up to 3 days.

Nutrition