Tuesday, September 23, 2014

Pork Floss Buns (Banh Mi Cha Bong)

Pork Floss Buns (Banh Mi Cha Bong)
1 3/4 cup Bread Flour
1/3 cup Water (add more as needed)
3 Tbsp. Unsalted Butter
3 Tbsp. Sugar
2 tsp. Instant Yeast
1 tsp. Salt
1 tsp. Canola Oil
2 Eggs
Topping and Filling
1/3 cup chopped Green Onions
3 Tbsp. Black Sesame seeds
1 Egg
1/2 cup Mayonnaise
1/3 cup Roast shredded Seaweed
1 cup Pork Floss

Mix 2 tsp. Instant Yeast with a pinch of Sugar and 1/3 cup warm water about 100-110 degrees F.
Set it aside so the yeast can activate.
In a large bowl add 1 3/4 cup Bread Flour. Add 1 tsp. Salt. Add 3 Tbsp. Sugar. Add in the yeast mixture. Beat 2 Eggs and add it into bowl.
Mix a little bit. Add in 3 Tbsp. room temperature Unsalted Butter. Add 1 tsp. Canola Oil. Knead until it forms a sticky dough.
Cover with plastic wrap and let it sit in a warm area until it double in size.
When your dough is ready take it out of the bowl. Divide it into equal pieces. Flatten the dough.  Spread some Mayonnaise in the middle, remember to not let it touch the edge.
Sprinkle some seaweed and Pork Floss.  If you want to you can make your own Pork Floss click on the link.
Seal the edge together to form a bun. Place on a baking sheet with parchment paper. Spread some egg wash on top.
Sprinkle some Black Sesame and chopped Green Onions.  Let the buns sit for about 15 minutes before baking.
Bake at 350 degrees F for 15-20 minutes or until golden.  Remove from oven and serve. 

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