Savory pork floss salad soft buns

pork floss, chives, and cheese. Just looking at them reveals how delicious they'll taste. When you're in a hurry in the morning, grabbing one is super convenient. The bread is soft, and with one bite, the salty flavor of the pork floss, the crispy chives, and the creamy cheese all explode in your mouth. The more you chew, the more delicious it becomes. It's truly fragrant, and there's no need to bother with the right combination. Finish one and keep another in your pocket for the day—a perfect breakfast and afternoon tea for a working person, right? 😀

Ingredients

Steps

Butter Preparation: Leave the butter at room temperature and let it soften slowly, just like you would melt butter, and set aside.
Kneading the dough: Step 1: Place the milk, dry yeast, sugar, egg liquid, and high-gluten flour into the dough mixing bowl.
Knead the ingredients into a rough dough. If using a food processor, blend on setting 1-2 for 2 minutes until it forms a rough dough.
Knead the dough. Then beat on setting 6 for 6 minutes until the dough is soft and fluffy, similar to the dough we usually use for making steamed buns, but a bit softer.
Add butter and salt and continue kneading. Add unsalted butter and salt. Knead on speed 1-2 for 3 minutes to allow the dough to absorb the butter and salt and hold together. Then, knead on speed 6 for 8-10 minutes, until the dough is 80% firm and has formed a dough. Remember not to exceed 26°C before removing the dough from the kneading pan. In the summer, use ice cold milk. Cover the dough with plastic wrap and let it rise. Once it has doubled in size, poke a hole with a wet hand. If the hole doesn't shrink, it's done, similar to how steamed buns rise.
Degassing and Dividing Take out the risen dough and knead it gently to release the air. Then divide it into small balls. If making small loaves, each weighing 80-100 grams should be enough. Roll them into balls, cover with plastic wrap, and let them rest for 15 minutes, similar to how we let our dough rest. I'm making 450g loaf pans, so I have 480g of dough.
Prepare the filling and sauce. Finely chop the scallions and set aside.
Put the salad dressing and ketchup into a piping bag. If you don’t have a piping bag, you can just squeeze it in. Whichever is more convenient.
Rolling out the dough Take out the dough for the large toast and roll it out into a long, thin sheet, approximately 20cm wide and 30cm long. Gently tap any large bubbles as you roll.
Spreading and Sprinkling Spread salad dressing on the rolled dough, sprinkle with pork floss and chopped green onions, and if you like cheese, sprinkle some shredded cheese on top, just like making a pizza topping.
Rolling the dough Roll the coated dough into a 5cm wide strip. Tighten the sides and the end of the roll to prevent it from deforming during baking. Gently press the dough with your hands to help the filling adhere more easily.
Use a dough knife to cut a knife in the middle, turn it outwards, with the side with meat floss facing up, then roll it up crosswise with the closed side facing down, and put it into the toast box for secondary fermentation.
Shaping (Small Bread Version) I originally planned to give each small dough piece a "delicate spa treatment," but my laziness kicked in immediately: "Shaping each one individually is too labor-intensive, and they all taste the same!" I gave up in three seconds, flattened the dough into a large ball, and with a "crack, crack" I smeared the rolled dough with salad dressing, sprinkled it with pork floss and chopped green onions (and cheese). I cut it into buns, consoling myself: "This is a more efficient way to make bread! It saves time and doesn't compromise on taste!" The dough was stunned: just when it was about to be "the only one in the room," it suddenly became "the best."
Put it in the bread tray and press it lightly with your hands to make it look better.
Put the shaped toast and rolls into the oven, and place a bowl of hot water next to them to maintain humidity. In an environment of about 35°, the rolls will ferment to 1.5 times their size, and the toast will rise to 80% full.
Brush with liquid and sprinkle with toppings After proofing, take the bread out and brush it with egg yolk. Sprinkle with pork floss. If you like cheese, add maraschino cheese. Finally, squeeze on ketchup and mayonnaise, like giving the bread a make-up look.
Baking Bread Toast the small bread first. Preheat the oven to 180°C and bake in the lower-middle rack for 20 minutes. If it browns too much, cover with tin foil to prevent it from burning. Toasting Toast Bake the toast at 120°C (top) and around 200°C (bottom) for 30 minutes, also on the lower rack. Cover with tin foil if it browns too much.
Enjoy. Once baked, take it out and enjoy it while it's hot. It's salty, fragrant, and soft, and the meat floss and salad dressing complement each other perfectly!
Lazy "Random Imaginations" I used to think that if I were born in ancient times, I could run a small, homely restaurant on my own, selling freshly baked bread and pastries, along with a few braised dishes and stir-fries—what a homely experience! But the reality is, even shaping bread is a problem: I tried to delicately shape the dough, but it stopped me, saying, "Too much work!" Writing a tutorial took me a week, and with my laziness kicking in, I can call a small restaurant "just a dream."