Shredded Pork Floss Bread
Tangzhong: Mix 75g of water with 15g of bread flour in a saucepan, stir well, heat over low heat while stirring until it forms a thick paste. Cover with cling film; if you have time, refrigerate overnight; if in a hurry, use after cooling completely. Tangzhong may reduce during cooking, and the final weight should be around 80g. The 75g of water and 15g of flour are not included in the dough's weight.
Ingredients
Steps
Place all the ingredients for the dough (including tangzhong) into the mixer bowl and knead until smooth.
Add softened butter and continue kneading until the dough can be stretched into a firm, thin film.
Remove the dough, shape it into a round ball, and let it proof until 2.5 times its original size.
After proofing, degas the dough, divide it into two equal portions, round them, cover with cling film, and let rest for 10 minutes.
Roll each rested dough into a sheet about 28cm long and 16cm wide. Spread a thin layer of mayonnaise, sprinkle with green onion, and pork floss generously. Add a bit more mayonnaise.
Roll it from top to bottom into a long strip, and seal the edges.
Press slightly, cut into three strips, leaving the top connected.
Braid the three strips into a plait. Handle gently to avoid overstretching as the dough is soft.
After braiding, tuck the ends underneath, place on a baking tray.
If accidentally stretched too long, adjust it gently in the mold; it's fine. Once done shaping the other, proceed with final proofing.
Proof the shaped dough until it doubles in size.
Baking: Place in a preheated oven at 180°C, bake for 20 minutes on the middle rack with top and bottom heat.
Once baked, remove immediately, cool down, and store sealed. Bread consumed the next day can be left at room temperature; freeze leftovers and thaw before eating.
This recipe is for one square aluminum pan (20x20x6cm) from Sunbird's family. Using molds ensures uniformity, but can be baked directly on a large tray. When not using a mold, make sure to shape properly, or the bread might become uneven after baking.
For pork floss, I used the brand 'Shiwei Chuxiang,' but feel free to use your favorite. There's no restriction. The mayonnaise I used is by Kewpie; avoid using too much, as it's high in calories and might be too greasy.
This dough is very versatile and suitable for both sweet and savory fillings.
⚠️ Be sure to adjust the liquid amount based on your flour's water absorption. Different flours vary greatly in this. Aim for a soft, non-sticky dough. Reserve 20g–30g of the water when starting and add incrementally. If the dough still feels hard after adding the full 110g, add a little more. Adjust baking time and temperature as per your oven's behavior.
I really enjoy using the tangzhong method for bread. Many of my bread recipes are tangzhong-based. If you're still unclear, here's a further explanation:
Tangzhong: In Japanese, tangzhong refers to a warm or soft dough. The term 'tang' translates to soup, hot water, or warm bath, while 'zhong' means seed, type, ingredient, or dough starter. In baking terminology, it involves heating flour and water on a stove to gelatinize the starch. Bread made with tangzhong differs significantly due to its higher water absorption. Its structure is soft, elastic, and resists aging.