Pork Sung Buns The Woks of Life. These Pork Sung Buns also known as Pork Floss Buns or Rou Song Bao ignited quite a few rounds of debates and do overs. Kitchen debates are ongoing events at our house. We seldom agree on a meal or a dish, and someone is always bound to have a word or two about this or that. I think Im probably the biggest complainer about thatyou wont get any arguments from the family. This recipe is no exception, and the question we kept coming back to was whether or not to employ a certain ingredientmayonnaise. A traditional Pork Sung Bun is made with a milk bread base, and a thin layer of mayonnaise is spread on top. Thats what allows the pork sung basically a mild form of shredded pork jerky to adhere to the top of the bun. One of my concerns was that mayonnaise is made with oil and eggs, requiring it to be kept refrigerated in order to stay fresh. I even asked a baker at a local Chinese bakery about the use of mayonnaise, and how long the buns were allowed to sit out in the bakery case. He explained that they were usually sold quickly, and that he expected people to eat them right away anyway. After some research and poking around, I found a Chinese recipe that offers the best of both worlds the mayonnaise is no longer raw after baking, and the addition of scallions makes the bun ultra savory. We also decided to integrate the pork sung throughout the bun with a special folding method, rather than having it all sit on top. I think this modified version is definitely a step up from the original. A few remarks before we begin While making our milk bread recipewhich is also used in many of our Chinese bakery bun recipesa large handful of people found that the dough was too sticky and needed extra flour. I want to let everyone know that I do tap the measuring cup when measuring flour to avoid air pockets. Its also the case that the more damp or humid the climate, the more flour youll likely need. If its too dry, on the other hand, you can add an extra tablespoon of milk. R-jUuSkhOYEJoMNFyNInCOnPRCc=/753x502/64475092-8e91-4acb-b89a-7c4cdb5ffb50--char-siu-bao2.jpg' alt='Pork Buns' title='Pork Buns' />Nisha Thomas shares the secret of how to make gua bao buns the porkbelly stuffed Taiwanese street food buns. Youll need 23 cup heavy cream at room temperature1 cup milk at room temperature1 large egg at room temperature13 cup sugar. Egg wash whisk together 1 egg with 1 teaspoon water. Pork Buns RecipeSimple syrup 2 teaspoons of sugar dissolved in 2 teaspoons hot water. In the bowl of a mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt add everything to the mixer in that order. Using the dough hook attachment, turn on the mixer to stir. Let it go for 1. After 1. Cover the bowl with a damp towel and place in a warm spot for 1 hour. The dough will grow to 1. X its original size. Check out our original milk bread recipe for photos of this process After the hour of proofing, put the dough back in the mixer and stir for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface and cut into 1. Cover the dough pieces with a dry cloth while assembling the buns. Take each piece of dough and roll it out into a rough 46 rectangle. These Pork Sung Buns also known as Pork Floss Buns or Rou Song Bao ignited quite a few rounds of debates and doovers. Kitchen debates are ongoing events at our house. Spread a very thin layer of mayonnaise onto the doughAnd then sprinkle with pork sung and chopped scallion. Roll it up lengthwise into a tight cigar shape. Cut the cigar in half lengthwise, with about an inch on one end still attached, so that the piece of dough almost looks like a pair of pants. Twist the dough together, with the cut sides facing up, and tuck the ends underneath the bun. Transfer to a parchment lined baking sheet. Repeat the process until all the buns are assembled. Cover the buns with a clean, dry kitchen towel, and allow to rise for another hour. Preheat the oven to 3. F.   Before baking, brush each bun with egg wash and sprinkle with sesame seeds. Bake for 1. 3 1. After baking, remove the buns from the oven and immediately brush each bun lightly with simple syrup. This is what gives these pork sung buns their signature shine cup heavy cream at room temperature1 cup milk at room temperature1 large egg at room temperature cup sugar cup cake flour. Egg wash whisk together 1 egg with 1 teaspoon water. Simple syrup 2 teaspoons of sugar dissolved in 2 teaspoons hot water. In the bowl of a mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt add everything to the mixer in that order. Using the dough hook attachment, turn on the mixer to stir. Let it go for 1. After 1. Cover the bowl with a damp towel and place in a warm spot for 1 hour. The dough will grow to 1. X its original size. Check out our original milk bread recipe for photos of this processAfter the hour of proofing, put the dough back in the mixer and stir for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface and cut into 1. Cover the dough pieces with a dry cloth while assembling the buns. Take each piece of dough and roll it out into a rough 4x. Spread a very thin layer of mayonnaise onto the dough, and then sprinkle with pork sung and chopped scallion. Roll it up lengthwise into a tight cigar shape. Cut the cigar in half lengthwise, with about an inch on one end still attached, so that the piece of dough almost looks like a pair of pants. Twist the dough together, with the cut sides facing up, and tuck the ends underneath the bun. Transfer to a parchment lined baking sheet, and sprinkle with sesame seeds. Repeat the process until all the buns are assembled. Cover the buns with a clean, dry kitchen towel, and allow to rise for another hour. Preheat the oven to 3. F. Before baking, brush each bun with egg wash. Bake for 1. 3 1. After baking, remove the buns from the oven and immediately brush each bun lightly with simple syrup. This is what gives these pork sung buns their signature shine YOU MIGHT ALSO LIKE. Pan fried Pork Buns Shengjian Bao. Christines Recipes Easy Chinese Recipes. Wondering if these are steamed buns, not pan fried buns They are pan fried buns also known as shengjianbao. Not joking, its real. Back then when I was up to make these buns and planned to post the recipe on my Chinese food blog, just in time I remembered that some fans had asked me how to wrap and pleat a bun. So I took a video while I did the pleating of a bun. Then I cooked the buns in a frying pan instead of a steamer. The shengjianbao I tried before in a shanghainese restaurant were round and flat without any pleatings, that looked quite different from mine posted here. Since then, Ive seen more and more of these pleated buns being served in restaurants. The buns are lined up in a nice and hot oily pan and cooked until the bottoms are very crispy. You might also like to sprinkle some finely chopped spring onions and white sesame seeds on top for garnish. That will make your buns look more attractive. The texture of these buns is soft and fluffy with a crispy bottom. I like to dip them in some soy sauce with black rice vinegar, whereas my husband likes to have them with extra chilli sauce. Whichever sauce you try, it wont let you down. The buns taste very delicious on their own though. Pan fried Pork Buns Shengjian Bao Recipe Printable recipe By Christines Recipes. Prep time 1. 5 mins. Cook time 6. 0 mins Yield 8 to 1. Ingredients 2. 00 gm plain flour 1. Fillings 2. 00 gm pork mince. Seasonings 1 Tbsp light soy sauce tsp sugar 1 tsp corn flour corn starch tsp chicken powder 2 tsp water pepper, to taste salt, to taste. Method To prepare the fillings Mix the pork mince with the seasonings. Stir towards only one direction. Add chives. Cover and chill in fridge for about 3. In a large mixing bowl, pour in water. Mix in yeast. Add sugar, salt and oil. Sift in flour. Use a spatula to combine all the ingredients. Knead into a smooth dough and the surface is not sticky. Transfer into a greased bowl, covered. Rest for 1. 0 minutes. Transfer the dough onto a clean surface. Roll it into a long tube. Cut into 8 to 1. 0 equal portions. Madras Curry Powder. Roll each portion into a ball shape. Flatten with your palm and roll each into a disc with a rolling pin. Wrap a spoonful filling inside, pinch the seam as the video shown below. Repeat this step to finish all the remaining dough disc. Cover and rest at room temperature for 1. Heat oil in a non stick frying pan over medium high heat. Place the buns in one single layer. Fry them for about 2 to 3 minutes. Pour in boiling water, up to 1cm in depth. Remark Cook in batches if your pan is not large enough. Cover and cook until the water starts to dry up. Remove the lid and continue to cook until the bottom of buns are golden brown. Serve immediately. NotesYou can replace with any vegetables you like, or skip it, only use meat. Its no need to blanch the chives. Simply chop them finely and mix well with the pork. By doing so, the nutrients and all flavours are retained. Its a great found by a lazy person, myself.