Super Tasty One-Rise Pork Floss Mini Roll Bread
Some time ago I made a pork floss steamed bun roll and proudly shared it in a group. The picky little chefs there said it would taste even better made as bread. The judges these days are getting stricter and stricter. So today I’m making it to show you all.
Ingredients
Steps
I’ll skip the kneading process (mainly because I forgot to take pictures). Please refer to other kneading procedures on Xiachufang; they’re basically the same. Just remember to add the butter later. Once the dough is well kneaded, divide it into 10 portions of 85 g each. Let them rest briefly, about 5 minutes. Take one portion and roll it out to about 20 cm long and roughly 15 cm wide (just a bit shorter than the length of the paper tray).
Spread a layer of mayonnaise on the lower half, then sprinkle on a layer of pork floss. Don’t be stingy, or it’ll look like our household is worse off than others. I used seaweed pork floss and added some scallions; you can adjust according to your own taste.
Fold the upper half down over the lower half, adjust slightly so it covers the bottom evenly, then use a scraper to cut the folded dough into 6–7 even strips. Be sure not to cut through the top folded edge. I cut 7 strips in the photo, but after trying it I found 6 are enough.
Gently stretch each strip a bit and twist it three times, then flatten the end as shown. Starting from the folded edge, roll it downward (I forgot to take pictures). Basically you roll from top to bottom until you reach the end and pinch the seam tightly. You’ll have to picture it yourself.
Place them into the paper trays one by one. A 60 L oven tray can hold exactly 10 pieces.
Proof them in the oven at 30°C, with a pan of hot water at the bottom. Proof for about 50 minutes, until they reach this stage. Aren’t they plump, white, and adorable?
Preheat the oven to 150°C. Meanwhile, brush the tops with egg wash. This step is optional; it mainly gives the surface a glossy finish after baking. But you’ll need to crack another egg. I always hesitate about whether to use one more egg, but as a member of the “appearance association,” I usually end up cracking that extra egg.
Once preheated to 150°C, place the tray in the middle rack and bake for 25 minutes. At this temperature you basically don’t need to cover with foil, provided your oven temperature is accurate. Otherwise, watch the color and cover with foil if needed. If your oven temperature is off, I recommend getting an oven thermometer, or your chances of failure will be quite high.
For the last 2 minutes, you can raise the temperature to 170°C to help with browning. A whole tray of them together looks incredibly appealing.
Beep beep, time’s up. Take out the baking tray—perfect! Bravo.
Now it’s time for the highlight moment. Bring out all your props. Put a few on a rattan tray, A few on a wooden board, Shoot from the left, shoot from the right, and your memory card will be crying.
The close-ups are really tempting, aren’t they? They just look like good bread.
They’re filling up the paper trays completely. If I asked you a riddle, “What’s the one thing that everyone likes even when it gets fat?” the only answer would probably be bread.
I suddenly remembered I had a bamboo basket too. Gotta bring it out and set up another look. So cute—you can carry it to visit your neighbors.
This shot isn’t particularly special, but since I’ve already uploaded it, I’ll at least give it some screen time.
Such a well-behaved little cutie—don’t you want to take it home?
Once they’ve cooled to slightly warm, store them in an airtight container. I really like this kind of packaging, too. When giving them as gifts, you need some packaging—plain plastic bags look a bit cheap.