Pork Floss Buns Recipe (Rousong Bao)

All-purpose flour: The base for our dough, providing structure and texture.

Warm milk: Activates the yeast and adds moisture to the dough.

Sugar: Feeds the yeast and adds a touch of sweetness.

Instant yeast: Helps the dough rise, making it light and fluffy.

Salt: Enhances the flavor of the dough.

Softened butter: Adds richness and tenderness to the dough.

Pork floss: The star ingredient, providing a savory filling with a unique texture.

When kneading the dough, ensure to use the heel of your hand to push the dough away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten structure, making the dough smooth and elastic. If the dough is too sticky, sprinkle a little more flour on the surface, but be careful not to add too much as it can make the buns dense.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content which can give the buns a chewier texture.

• warm milk - Substitute with warm almond milk: Almond milk can be used for a dairy-free alternative while still providing the necessary moisture.

• sugar - Substitute with honey: Honey can add a slightly different flavor profile and is a natural sweetener.

• instant yeast - Substitute with active dry yeast: Active dry yeast can be used but needs to be dissolved in water before mixing with other ingredients.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor.

• softened butter - Substitute with coconut oil: Coconut oil is a good dairy-free alternative and adds a subtle coconut flavor.

• pork floss - Substitute with chicken floss: Chicken floss can be used for a different but similar texture and flavor, suitable for those who do not eat pork.

• To store your pork floss buns at room temperature, place them in an airtight container or a resealable plastic bag. They will stay fresh for up to 2 days.
• For longer storage, refrigerate the buns. Wrap each bun individually in plastic wrap to prevent them from drying out, then place them in an airtight container. They will keep for up to a week.
• If you prefer to freeze the buns, first let them cool completely. Wrap each bun tightly in plastic wrap, then place them in a resealable freezer bag or an airtight container. They can be frozen for up to 3 months.
• To reheat refrigerated buns, preheat your oven to 350°F (175°C). Place the buns on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until warmed through.
• For reheating frozen buns, allow them to thaw at room temperature for about an hour. Then, follow the same reheating instructions as for refrigerated buns.
• Alternatively, you can reheat individual buns in the microwave. Place a bun on a microwave-safe plate, cover it with a damp paper towel, and heat on medium power for 20-30 seconds. Check if it’s warmed through; if not, continue heating in 10-second intervals.
• To maintain the fluffy texture and delicious flavor of the buns, avoid reheating them multiple times. Only reheat the amount you plan to consume immediately.
• If you notice the buns becoming dry, you can brush them lightly with melted butter before reheating to add moisture and enhance their flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the pork floss buns in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes until they are warmed through. This method helps maintain the buns' original texture.

• Microwave Method: Place the pork floss buns on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 30-45 seconds. Check if they are warm enough; if not, continue in 10-second intervals. Be cautious not to overheat, as this can make the buns chewy.

• Steaming Method: Set up a steamer and bring the water to a boil. Place the pork floss buns in the steamer basket, ensuring they are not touching each other. Steam for about 5-7 minutes until they are heated through. This method helps retain the buns' softness and moisture.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the pork floss buns in the air fryer basket, making sure they are not overcrowded. Heat for about 3-5 minutes, checking halfway through to ensure they are warming evenly. This method can give the buns a slightly crisp exterior while keeping the inside soft.

• Toaster Oven Method: Preheat your toaster oven to 325°F (160°C). Wrap the pork floss buns in aluminum foil and place them on the toaster oven rack. Heat for about 8-10 minutes until they are warmed through. This method is convenient and helps maintain the buns' texture.

• Mixing bowl: Used to combine the warm milk, sugar, and yeast, and later to mix the flour and salt with the yeast mixture.

• Measuring cups: Essential for accurately measuring the flour, milk, and sugar.

• Measuring spoons: Necessary for measuring the yeast, salt, and butter.

• Whisk: Helps to mix the warm milk, sugar, and yeast until frothy.

• Floured surface: Provides a workspace for kneading the dough.

• Dough scraper: Useful for handling and dividing the dough into equal pieces.

• Rolling pin: Assists in flattening each piece of dough before adding the pork floss.

• Baking sheet: Used to place the buns on for the final rise and baking.

• Parchment paper: Lines the baking sheet to prevent the buns from sticking.

• Kitchen towel: Covers the dough and buns during the rising periods.

• Oven: Preheats to 350°F (175°C) and bakes the buns until golden brown.

• Wire rack: Allows the buns to cool evenly after baking.

Prepare the yeast mixture: Combine warm milk, sugar, and yeast in advance to save time.

Use a stand mixer: Knead the dough using a stand mixer to reduce manual effort and time.

Pre-measure ingredients: Have all ingredients measured and ready before starting.

Quick rise method: Place the dough in a warm oven to speed up the rising process.

Batch preparation: Make extra pork floss buns and freeze them for future use.