Quick Pork Floss Bread | Healthy · Baking
【Quick Bread】Series Savory and slightly sweet pork floss quick bread. The method is not difficult but slightly more complex than recent quick bread recipes. Essentially, the idea is to incorporate the filling into the batter. The steps are arranged to maximize flavor and texture. For beginners, follow the recipe closely and don't modify ingredients arbitrarily, especially substituting flours like rye, buckwheat, or rice flour. Tips for simplifying steps are included. 【Flavor】 It has a savory scallion aroma and a multi-layered taste: the roasted pork floss on the surface, the nuttiness of sesame seeds, the fragrance of wheat, scallions, sweet potato, and the sauce mimicking mayonnaise—all these flavors blend together. The sweetness and saltiness align with my general recipe style: light and natural, focusing on the ingredients’ inherent aroma, without harshly salty or overtly sweet flavors. It’s about experiencing the combination of various ingredients. Don't compare it to the pork floss rolls from traditional Chinese bakeries. 【Texture】 The bread has a slightly crisp surface, with a moist and fluffy interior. The sweet potato filling wrapped with pork floss is soft and creamy. ● Despite the bread's small size, it is very filling. Satiety is a complex sensation—it’s not just about physical fullness but the combination of color, temperature, aroma, texture, flavor, caloric content, and nutrition. When these elements come together, you can feel satisfied without consuming lots of food. Conversely, eating plain boiled vegetables and chicken breast can feel unsatisfying, leading to overindulgence later on. 【Mold Used】 Bread pan by Fat Daddio's Anodized Aluminum Dimensions: 6 3/8 x 3 3/4 x 2 3/4 inches (16 x 9.5 x 7 cm) More quick bread recipes: https://www.xiachufang.com/recipe_list/102450607/ For newcomers, it’s advised to study general principles beforehand. For any questions, refer to: http://weibo.com/ttarticle/p/show?id=2309404038181522644052#_0 Measurements are in standard baking cup and spoon units: 1 cup = 240ml 1 tablespoon = 15ml 0.5 tablespoon = 7.5ml 1 teaspoon = 5ml 0.5 teaspoon = 2.5ml 0.25 teaspoon = 1.25ml A pinch = amount held between thumb and forefinger
Ingredients
Steps
【Prepare Sweet Potato Filling】 Mix all the sweet potato filling ingredients evenly and set aside.
【Mix Dry Ingredients】 In a large bowl, mix all the dry ingredients evenly and set aside. Note: Baking powder must be evenly incorporated, or it will taste bitter.
【Mix Wet Ingredients】 In a mixing bowl, combine all the wet ingredients and set aside. Tip: I use a small bowl to melt 25g of butter in the microwave and then mix the sauce in the same bowl for a bit of added buttery aroma.
【Prepare Homemade Sauce】 In a small bowl, mix all the sauce ingredients evenly and set aside.
【Prepare Pork Floss Filling】 In another bowl, mix 10g of pork floss with 20g of the homemade sauce (from step 3) and set aside.
【Combine】 Pour the dry ingredients into the wet ingredients and mix using a cutting motion (do not stir in circular motions). Stop mixing once you can barely see traces of dry flour. Do not overmix! The batter should be thick and barely flowable. Pour half of the batter into the mold and smooth the surface with the back of a spoon.
Press a slight groove in the center of the batter with a spoon and spread half of the sweet potato filling evenly within it, leaving some space around the edges. Tip: Without creating a groove, the filled area may separate after baking, making slices prone to breaking apart when cut. This doesn't affect the taste, however.
Spread the pork floss filling (from step 4) evenly over the sweet potato filling. (I also secretly added extra pork floss.) You can optionally sprinkle some brown sugar over the sweet potato filling for added sweetness.
Spread the remaining half of the sweet potato filling over the pork floss, then pour the rest of the batter on top and smooth with a spoon. Spread the remaining homemade sauce on top of the batter. Optional: Sprinkle a layer of brown sugar for added sweetness.
Finally, sprinkle some dry pork floss (the more, the tastier), white sesame seeds, and optionally coarse sea salt over the top. Press lightly with the back of a spoon to ensure they stick to the yogurt sauce.
【Baking】 Bake for about 52 minutes. A toothpick inserted into the center should come out clean. Note: Baking time depends on mold shape, depth, width, oven temperature calibration, and ingredient temperatures. This timing is specific to the mold used in this recipe. Due to the thick filling, this recipe requires a slightly longer time compared to other quick breads using the same mold.
Once baked, let the bread rest in the mold for 2 minutes, then remove and cool on a rack. Cracks on the surface are normal for quick breads. If there are no cracks, the dough might have been over-kneaded. 【Storage】 Store in the refrigerator for up to 3 days. Heat in the microwave for 15–20 seconds to restore softness. Alternatively, toast briefly before serving. For a sweeter taste, drizzle with honey. Not recommended to eat cold.
In the bread shown in the photos, I placed all the sweet potato filling at the bottom and topped it with pork floss. This method causes the top layer of bread to separate slightly when sliced. It doesn’t affect the flavor but can be messier to handle. Splitting the sweet potato filling into two layers is a better approach.
If the bread turns out dense, takes longer to bake, stays wet inside, and has a chewy transparent texture (as shown in the photo), it’s a typical failure. Possible causes: overmixing the batter. For more details: http://weibo.com/ttarticle/p/show?id=2309404038181522644052#_0