Soft and fluffy bread is spread with kewpie mayo, Asian meat/pork floss and chopped scallion and rolled up into a bread roll. They are so delicious!
Meat floss (usually refer to pork floss) is a very popular condiment in Asia. It can be used in sweet and savory recipes, but mainly savory recipes. If you go to Asian bakery shops, you will most likely see pork floss buns. A while ago I made pork floss buns using tangzhong method and the result was really good. This time around I didn’t use tangzhong, however the result was still really good. Instead of buns I made a bread roll.
How to make pork floss scallion bread roll
1. Put all ingredients in a mixing bowl of a stand mixer fitted with a dough hook attachment. Measure out the amount of egg and add into the bowl. Mix on lowest speed for 2 minutes and then increase speed to 2 (on KA) and knead for about 5 minutes
2. Add softened butter and increase speed to 4 and knead for about 10 minutes or until the dough reaches the windowpane stage. You need to stop several times to scrape the side of the bowl and start kneading again
3. When you pinch off a small amount of dough and slowly and thinly stretch it, it won’t break. If it breaks, knead a bit longer. The dough should be smooth and very elastic
4. Lightly oil the bowl and put the dough in there, cover with a plastic wrap and let it proof in a warm place until it doubles in size
5. When you poke your finger on the dough, the indentation stays
6. Deflate the dough by punching down the dough, releasing all the air. Pull the edge to the center to form a dough ball. Cover and let it rest for 15 minutes to relax the gluten so we can easily roll the dough out
7. I use a 9 x 13 inch pan (or known as a quarter sheet pan). Line the pan with parchment paper. Roll the dough out to about the same size as the pan, slightly bigger is fine as they will shrink a bit as you stretch it. Make sure you roll it out with the same thickness throughout
8. Transfer to a baking pan and stretch the four corners to fill up the pan. If the dough keeps retracting, give it a 5-10 minutes rest and then stretch again
9. Cover and let the dough proof again in a warm place, until it is puffy, may take about 50 minutes to 1 hour or a bit longer, depending on the temperature. Preheat the oven to 350 F (180 C) for a conventional oven and 330 F (165 C) for a convection oven, 15 minutes before the end of 2nd proofing
10. While waiting for the dough to proof, cut the green onion into fine pieces. Sprinkle with salt. Use the remaining egg and add 1 teaspoon of water and gently brush on the surface of the dough. Sprinkle with white sesame seeds and green onion. Gently press on the green onion with your fingers
11. Place the baking pan on the middle rack and bake for 15 minutes or until just lightly golden brown. Do not overbake or you will not be able to roll the bread later
12. Remove from the baking pan to a cooling rack and let it cool down for 1 minute. Put a big piece of pachment paper on top of the bread and then flip over and peel off the parchment paper. While the bread is still warm, use a serrated knife to slice the bread surface, about 1 inch apart, but take care not to cut through the bread. This allows you to roll the bread up easier without breaking
13. Apply a thin layer of kewpie mayo to the surface. Sprinkle with pork floss
14. Start rolling the bread while it’s still warm by pulling up the parchment paper and continue to roll until you reach the end. Use a dough scraper to help tighten the roll. Then you can remove the parchment paper after it has cooled down
15. Trim off the two ends a bit to make it look neater. Cut into 8 serving slices. Spread a thin layer of kewpie mayo on both sides of each slice and then dip into pork floss to cover both sides. Put on a cupcake liner for presentation purposes. You can skip this part if you don’t want to
Important tips
1. Do not overbake the bread
Just bake until they are lightly golden brown and
2. Roll the bread when it is still warm
If you wait until it has cooled down completely, the bread will crack when you roll it up
Did you make this pork floss bread roll recipe?
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Pork Floss Scallion Bread Roll
Ingredients
For the dough:
- 220 gr bread flour
- 20 gr sugar
- 3 gr salt
- 3 gr active dry yeast
- 30 gr egg about 1/2 of whole large egg, save the rest to brush on the dough
- 120 ml milk
- 25 gr butter (softened)
Topping:
- 2 stalks green onion finely chopped
- ¼ tsp salt
- 1 Tbsp sesame seeds
- 120 gr mayonnaise
- 1 cup pork floss or more as needed
Instructions
Prepare the dough:
- Crack one egg in a bowl. Beaten with a whisk to loosen. You don't need the whole egg. Save the rest to brush on the bread later
- Put all ingredient in a mixing bowl of a stand mixer fitted with a dough hook attachment. Measure out the amount of egg and add into the bowl
- Mix on lowest speed for 2 minutes and then increase speed to 2 (on KA) and knead for about 5 minutes. Add softened butter and increase speed to 4 and knead for about 10minutes or until the dough reaches the windowpane stage. You need to stop several times to scrape the side of the bowl and start kneading again. When you pinch off a small amount of dough and slowly and thinly stretch it, it won't break. If it breaks, knead a bit longer. The dough should be smooth and very elastic
1st proofing:
- Lightly oil the bowl and put the dough in there, cover with a plastic wrap and let it proof in a warm place until it doubles in size
Shaping:
- Deflate the dough by punching down the dough, releasing all the air. Pull the edge to the center to form a dough ball. Cover and let it rest for 15 minutes to relax the gluten so we can easily roll the dough out
- I use a 9 x 13 inch pan (or known as a quarter sheet pan). Line the pan with parchment paper. Roll the dough out to about the same size as the pan, slightly bigger is fine as they will shrink a bit as you stretch it. Make sure you roll it out with the same thickness throughout. Transfer to a baking pan and stretch the four corners to fill up the pan. If the dough keeps retracting, give it a 5-10 minutes rest and then stretch again
2nd proofing:
- Cover and let the dough proof again in a warm place, until it is puffy, may take about 50 minutes to 1 hour or a bit longer, depending on the temperature. Preheat the oven to 350 F (180 C) for a conventional oven and 330 F (165 C) for a convection oven, 15 minutes before the end of 2nd proofing
Prepare topping:
- While waiting for the dough to proof, cut the green onion into fine pieces. Sprinkle with salt.
- Use the remaining egg and add 1 teaspoon of water and gently brush on the surface of the dough
- Sprinkle with white sesame seeds and green onion. Gently press on the green onion with your fingers
Bake the bread:
- Place the baking pan on the middle rack and bake for 15 minutes or until just lightly golden brown. Do not overbake or you will not be able to roll the bread later
Cooling and rolling:
- Remove from the baking pan to a cooling rack and let it cool down for 1 minute. Put a big piece of pachment paper on top of the bread and then flip over and peel off the parchment paper
- While the bread is still warm, use a serrated knife to slice the bread surface, about 1 inch apart, but take care not to cut through the bread. This allows you to roll the bread up easier without breaking
- Apply a thin layer of kewpie mayo to the surface. Sprinkle with pork floss. Start rolling the bread while it's still warm by pulling up the parchment paper and continue to roll until you reach the end. Use a dough scraper to help tighten the roll. Then you can remove the parchment paper after it has cooled down
Serving:
- Trim off the two ends a bit to make it look neater. Cut into 8 serving slices. Spread a thin layer of kewpie mayo on both sides of each slice and then dip into pork floss to cover on both sides. Put on a cupcake liner for presentation purposes. You can skip this part if you don't want to
How to store:
- Let the buns cool down completely and then keep in an air-tight container for a day or two. If it's humid where you are, keep them in the fridge. Simply reheat in a microwave for a few seconds until warm through
