CHICKEN FLOSS BUNS

 

I was searching for a chicken floss buns recipe, and this great recipe came out. Thanks to: Pork Floss Bun (yumofchina.com) for this great recipe. It saves my time making tangzhong, which is my usual bun dough recipe. When I'm not so keen, but still thinking of something to eat, a simple recipe will come handy.

I love eating chicken floss bun ever since I first bought home from the bakery shop. I have always wanted to do it at home, but my long lists of other recipes are waiting for me too. Today, I finally have the chance to do it, and also because I'm thinking of eating it today. I have had the chicken floss kept in my kitchen cabinet for about three and a half months now. In order to make this bun, I will also require mayonnaise or salad dressing for spreading on the top before rolling or tossing it with chicken floss. So. I went to the supermarket to buy, and here I am making these yummy chicken floss buns and letting everyone at home enjoy these super yummy sweet, salty buns at home.

I'm using my bread maker to do the kneading for me. You can knead with a dough mixer.

INGREDIENTS;

260 g water

1 egg, grade b

75 g caster sugar

5 g salt

350 g bread flour

150 g cake flour

25 g full cream milk

55 g butter

1 1/2 tsp instant yeast

When the machine has done kneading, take it out and let the dough proof double in size. Cover the dough with cling wrap or let it proof inside the warm oven. (not on)

Then divide the dough into 16 equal sizes. Roll each dough into balls. Place on a baking tray till double in size. 

Bake in preheated oven 180°C for 20 mins. Cool the buns on a wire rack.

Spread some mayonnaise on the top of the bun and roll the bun top with the chicken floss as shown in the video.

HAPPY BAKING!