Pork Floss Milk Buns (Tangzhong Method): Japanese Milk Bread with Rousong | Cooking with Kurt

pork floss

🥗Healthier: chicken floss

💰Cheaper: shredded pork

Chicken floss is lower in fat while shredded pork is more accessible.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream is rich and creamy, while evaporated milk is more affordable.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber, while bread flour can enhance texture.

In a small saucepan, add 3 tablespoons of bread flour and 1/4 cup of water, whisk until dissolved.

Add 1/4 cup of whole milk and whisk to combine.

Set over low heat, stirring constantly for 3-5 minutes until it looks like a thick paste but is still pourable.

Transfer the tangzhong starter to a heatproof bowl, cover with plastic wrap touching the surface, and let it cool to room temperature.

Leave 1 large egg and 4 tablespoons of unsalted butter on the counter to come to room temperature.

Microwave 1/2 cup of whole milk until scalding (about 1.5 minutes) to a minimum of 180°F.

Whisk in 1 tablespoon of granulated sugar into the hot milk and let it cool to 105-115°F while whisking constantly.

Whisk in 1 envelope (2 1/4 teaspoons) of active dry yeast into the cooled milk and let it proof for about 10 minutes until foamy.

In the bowl of a stand mixer, add 2 1/2 cups of bread flour, 2 tablespoons of non-fat powdered milk, 3 tablespoons of granulated sugar, and 1 teaspoon of salt. Mix on medium-low speed to combine.

Add the room temperature egg, yeast milk mixture, and tangzhong starter to the dry ingredients. Mix on low speed until combined.

Cover the bowl loosely with plastic wrap and let it rest for 5 minutes.

Attach the dough hook and knead on low speed for 5 minutes.

Add the room temperature unsalted butter, one piece at a time, waiting for each piece to incorporate before adding the next.

Increase the speed to medium and knead for another 5 minutes until smooth and springy.

Transfer the dough to a well-oiled large bowl, cover with plastic wrap, and let it rise for 1.5 to 2 hours until doubled in size.

Punch down the dough and turn it onto a clean surface. Roll it into a long tube and divide it into 10 equal pieces.

Roll each piece into a tight sphere and let them rest under plastic wrap to prevent drying out.

Flatten each sphere into a 4-inch diameter disc, thicker in the center and thinner at the edges.

Add about 1 teaspoon of the QP mayo mixture to the center of the disc, then add 1 tablespoon of pork floss on top.

Fold the disc together, pinch to seal, and twist the top to ensure it's sealed. Place seam side down on a parchment-lined sheet pan.

Cover the formed buns with plastic wrap and let them rise until doubled in size, about 1 hour.

Preheat the oven to 350°F about 15 minutes before the second proof is done.

Make an egg wash by whisking together 1 egg and 1 tablespoon of water.

Brush the tops of the risen buns with the egg wash and bake in the preheated oven for 15-17 minutes until golden brown.

Check internal temperature; they should read 185-190°F in the center.

Let the buns cool slightly for about 5 minutes, then transfer them to a cooling rack.

After cooling for an additional 30 minutes, brush the tops of the buns with the QP mayo mixture and press into a bowl of pork floss for topping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

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