Pork sung (aka rousong or pork floss) buns are one of my favorite things to get whenever I find myself at a Chinese bakery. It's the perfect balance of sweet and savory. This recipe, partially adapted from King Arthur Flour, results in soft and fluffy bread that pairs so well with this flavorful filling.
If you're looking for a visual guide on how to form the bread, watch the YouTube video below to see how I made them.
Makes 6 buns
Ingredients
Tangzhong:
43 g (3 tbsp) water
43 g (3 tbsp) whole milk
14 g (2 tbsp) bread flour
Dough:
300 g (2 1/2 cups) bread flour + more, if needed and for dusting
50 g (1/4 cup) sugar
5 g (1 tsp) salt
9 g (1 tbsp) instant yeast
1 large egg
57 g (4 tbsp) unsalted butter, softened
113 g (1/2 cup) whole milk
Filling & Topping:
6 tsp mayo
9 to 12 tbsp pork floss
1 to 2 scallions, sliced
Egg wash, for brushing
Sesame seeds
Instructions
Make the Tangzhong:
In a saucepan, whisk all of the tangzhong ingredients over low heat until the mixture thickens, about 2 to 4 minutes.
Remove from heat and let cool to room temperature.
Make the Dough:
In a large mixing bowl, combine bread flour, sugar, salt, instant yeast, egg, softened unsalted butter, and milk. Mix to combine slightly, then add the tangzhong. Knead until a smooth, soft dough forms. Add more flour if the dough is too soft and sticky.
Shape into a ball, cover, and let rest for 60 to 90 minutes. The dough will increase in size, but not necessarily double.
Make the Bread:
On a lightly floured surface, de-gas and knead the dough. Divide into 6 equal pieces and shape each piece into a ball.
Roll a ball of dough into an 8" x 5" rectangle. Spread 1 tsp mayo across the dough, and then spread 1 1/2 to 2 tbsp pork floss. Sprinkle on some sliced scallions.
Starting with the long 8" edge, roll the dough into a long log. Use a knife to cut the log lengthwise down the middle, leaving the top 3/4" uncut. Now, you have two strips of dough that are attached at the top.
With the cut sides facing up, braid the two strips together. Flatten the ends and tuck them under, forming the an S-shape or figure 8.
Transfer to a parchment-lined baking sheet and repeat for the rest of the dough. Let the buns rest for 40 to 50 minutes. Preheat the oven to 350ºF.
Bake the Bread:
Before baking, brush each bun with egg wash and then sprinkle with sesame seeds.
Bake for 20 to 25 minutes, until golden brown. Let cool before eating.
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