Name: Pork Floss Breakfast Buns
Prep time: 30 min
Cook time: 16 min
Total time: 2 h 46 min
Yield: 6
Ingredients: 1/2 cup Whole Wheat Flour; 2 3/4 cup Bread Flour; 2 tablespoons Granulated Sugar; 1 Egg (60g or 2 oz with shell); 1 teaspoon Active Dry Yeast; 1 1/4 cup Milk; 20g Unsalted Butter; 1 cup Pork Floss; 1 cup Sweet Corn Canned; 1 cup Shredded Mixing Cheese; 2 tablespoons Japanese Mayonnaise

Pork Floss Breakfast Buns are baked with sweet corn, mixing shredded cheese and Japanese mayonnaise drizzled on top. These breakfast bread are soft, flavorful, and insanely delicious with the sweet and savory combination.

Pork floss bread is one of the popular breakfast buns in Chinese bakery stores, in which you can find them in many different styles with various toppings. And you can make your own homemade pork floss buns by following my step-by-step recipe too. It is easy to make and serves the best breakfast all year round.

I have made a couple of pastries that added pork floss in them in the past, such as taro mochi pork floss bread, pork floss cake roll, and mung bean mooncake.

What are the ingredients?

Wholewheat Flour
Bread Flour
Granulated Sugar
Egg
Active Dry Yeast
Milk
Unsalted Butter

Filling

Pork Floss

Topping

Sweet Corn Canned
Shredded Mixing Cheese
Japanese Mayonnaise

How to make Pork Floss Breakfast Buns?

Add wholewheat flour, bread flour, sugar, egg, yeast, and milk in a large mixing bowl, combine the ingredients with a stand mixer on medium-high speed. Keep kneading the dough for 5 minutes until incorporated and smooth. Add butter, and continue kneading the dough for 10 minutes on medium speed until smooth and more elastic.
Cover the dough with plastic wrap and let it rise for 1 hour in a warm area (82°F/ 28°C) until doubled in size.
Transfer the dough to a floured counter and gently press it to remove the air. Divide the dough into six equal portions and rest for 10 minutes with plastic wrap covered.
Flatten and shape each dough into an oval, evenly spread pork floss on the center and roll it up. Pinch to seal the seams.

Then, fold the dough in half and pinch to connect both ends.

Cut the dough in the middle and leave the bottom connected, and open it from the center to the side.

Transfer the shaped doughs to a baking pan lined with parchment paper. Let the dough rise for 1 hour in the oven until puffy.

Remove the dough from the oven. Add a spoonful of corn in the middle and generously sprinkle the shredded cheese on top. And finish it with Japanese mayonnaise drizzling on the top.

Preheat the oven to 356°F (180°C), bake the bread for 16 minutes until golden brown on the edges.

Tips

I made the bread dough with two flours, wholewheat flour and bread flour. The bread turned out a little chewy compared to the bread made with only bread flour. It is an option for you if you’d like to make a softer and fluffier texture; you can substitute the wholewheat flour to cake flour or all-purpose flour in this recipe. And also, reduce the milk to 1 cup instead of 1 1/4 cup.
The toppings are veriable for this pork floss breakfast buns recipe. The most popular topping substitutes are thin sliced ham, chopped bacon, or canned tuna mixed with corn.

How to store the Pork Floss Breakfast Buns?

Store the leftover bread in a plastic bag and leave them at room temperature for up to 3 days. Also, you can keep the freshness longer by storing them in the freezer with plastic film wrapped individually. And reheat them in the microwave for 30 seconds before serving.

More delicious pastry recipes you may interest.

Baked Beef Roll

Baked Egg Muffins

Banana Chocolate Chip Bread

Passion Fruit Chiffon Cake

Yield: 6