Braided Pork Floss Green Onion Buns
User Reviews
5
Braided Pork Floss Green Onion Buns
Description
This recipe incorporates a yeast dough made with all-purpose flour, warm milk or water, sugar, oil, and egg, kneaded until smooth and allowed to rise. After dividing and rolling the dough, it’s brushed with egg wash and topped with pork floss and chopped green onions. Rolling and braiding the dough around the filling creates layers of textured bread with savory pockets.
After baking, the buns have a golden, slightly glossy crust with a soft interior that contrasts with the fluffy pork floss and subtle crunch of green onions. Optional sesame seeds add an additional nutty flavor and crunch. These buns can be enjoyed as a snack or alongside dishes needing a soft, flavorful bread.
They are best consumed fresh but can be stored at room temperature for up to two days in an airtight container and gently reheated in the microwave for softness. The use of avocado or neutral oil in the dough helps maintain moisture and tenderness.
Ingredients
Dough:
- 500 g all-purpose flour
- 8 g active dry yeast
- 240 ml milk warm, or water
- 30 g granulated sugar
- ½ teaspoon salt sea salt
- 1 large egg beaten + extra for egg wash
- 60 ml avocado oil or neutral vegetable oil
Topping:
- ¾ C pork floss dried
- 1 C green onion about 5 green onions, chopped
- sesame seeds optional, black and white
Instructions
- In a large stand mixer bowl fitted with a dough hook attachment, add the flour, salt, egg, and oil. Set aside.
- In another small bowl, combine the warmed water/milk, sugar, and dry yeast. Stir and let the yeast become foamy.
- Once yeast has been activated, add the mixture to the flour mixture, turn on the mixer to low-medium speed. Knead for about 7-8 minutes, until the dough is smooth and shiny. The dough will feel quite soft.
- Transfer the dough to a lightly greased bowl, cover, and let it double in size in a warm location.
- Divide the dough into 10 equal portions.
- Roll the dough into a rectangle/oval about 7" by 3".
- Brush the surface with a little beaten egg.
- Add about 1 tablespoon pork floss and 1 tablespoon chopped green onion over top of the dough.
- Roll the dough lengthwise into a long cigar, pinching the seams.
- With the dough facing you like the letter "I," use a sharp knife and make a slit in the middle of the dough, leaving about 1 inch uncut at the top. You will have two pieces, but it will still be joined at the top.
- With the exposed ends showing, carefully lay each half of the dough over each other, similar to braiding. (Beware, this can get a little bit messy).
- Grab each end of the dough and gently twist the dough, pinching and tucking the ends into the centre of the bun from underneath.
- Place the bun onto a parchment-lined baking sheet. If any filling has fallen out, gather it up and place onto the bun. Repeat with the remainder.
- Loosely cover the buns with plastic wrap and leave until slightly puffy.
- Preheat oven to 350°F/177°C.
- Let the buns rise for another 20 minutes, until dough is slightly puffy.
- Brush the tops with the remaining beaten egg and sprinkle sesame seeds if you wish.
- Bake at 350°F/177°C for 20-22 minutes, until golden brown. Serve warm or at room temperature.
Notes
- Store buns in an airtight container at room temperature for up to 2 days to preserve softness.
- Reheat buns in the microwave for 15-20 seconds before eating to refresh texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 247mg | 10% |
| Potassium | 84mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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