This has a pinch of instant yeast in it, but I'll still stick it here. Girls have been hankering after these softish buns. Half of them I filled with floss, the other half was made pointy and slit, mayo'd, then flossed <--- DD#2's preferred style. The buns are 25% wholemeal, 25% black soya bean pulp (from making soya bean milk), 50% plain strong.
[img]http://www.sourdough.com.au/gallery/d/7336-2/porkflossbuns.jpg[/img]
Category:
Replies
I have tried many recipes for this sweet dough, but it is still not the same as in the shop. Anyone iwth this recipe? I am not bothered aboutthe pork floss, just want the soft bread recipe.
Thanks
I realize this is an old thread, but I can’t resist asking if any one knows some simpler fillings for meat buns?
I have been contemplating making some sort of sweat and spicy tomato sauce pork filling. By the way, what is the point of pork floss being so finely shredded? I can only guess that it helps absorb flavorings.
You can fill a bun with any meat you like, cooked anyhow...just remember to thicken the gravy and try not to have too much. [url=http://www.kuali.com/recipes/viewrecipe.asp?r=2696]Charsiew*[/url] (chinese bbq pork) takes much less time to make or you could buy the charsiew if there's some within reach. Here's a [url=http://www.kuali.com/recipes/viewrecipe.asp?r=1363]charsiew baked bun recipe[/url]. You can use your own bread recipe if you like.
Here's an old pic of mine.
[img]http://www.tpcalcake.net/chasiubunsdw.jpg[/img]
* I don't use dye or fermented bean curd (namyue) in my charsiew.
Personally, I feel pork floss (shredded very fine) is a wonderful combination of texture, taste and sight.
Mhhh… looks tasty. Thanks for the idea and a recipe TechPoh. I think I will contract my brother into making a similar sweat oyster sauce filling; he is very good at making marinades and sauces for meats.
By the way, you wouldn’t happen to know an approximant conversion for grams of flour to volume? I don’t have the luxury of a scale yet.
Dear Joseph
An accurate scale is one of the most important item in the kitchen, especially when a cup measure is different in Australia, the US and UK. You don't need to get a high-end model. I got a very reasonable digital one (Homemaker lifestyle brand) from K-Mart during my holiday in Melbourne in March this year. It weighs up to 3kg, with tare feature, and 1g graduation, all for A$39. I love it. They have a 5kg capacity model too.
Meantime, here's a site which shows 1 cup equivalents.
[url]http://www.recipes4us.co.uk/us_cups_to_weight.htm[/url]
Cheers.
Seems to be the rage in Singapore from what I have googled!
Give up the recipe!
[url]http://en.wikipedia.org/wiki/BreadTalk_Group[/url]
Jeremy
The floss buns you find in the bakeries are the white soft fluffy and flavourless buns....not something you'd want. That's why I made my own...any of your favourite bread would do. Happened to have the soya bean pulp...so used that in the bread...added protein.
Floss?
TP .. what is pork floss?
Looks great, sounds great ... how does one FLOSS!?
Carol.
It's a string that you pull through your teeth!?
Jeremy
Eeewww, Jeremy!
Carol, you don't have meat floss in your chinatown? There are all sorts, pork, chicken, fish. It should be sold together with dragon meat (now don't go asking me what that is!)...bbq sweet meat. I bought these, but it's easy to make, though very time consuming. At least one hour of shredding the meat (after boiling), then another hour or more of dry-frying with sugar, salt, pepper and 5-spice powder. I can eat one whole packet neat.
Whilst Newcastle has a few terrific asian grocery stores, we sadly lack a Chinatown as such ... which is why the occasional visit to Sydney is necessary - to buy all those wonderful international foods we don't get here. Like the Russian bloke who makes wonderful smoked sausages with dill and vodka!
Anyway.
Sounds just delicious TP, and I reckon I could get through a packet, too!
There's a fella near us who sells wonderful roast ducks, chooks, pork ... but no floss!
Tell you the truth we have a large Chinatown in my area and in Manhattan, never asked for floss though? Ingnorance I guess on my part or rather I prefer Vietnamese cuisine,but that is an excuse! Got to look at my Asian encyclopedia and look it up!
Don't floss? Jeesh, your dentist must love you!
Jeremy
Who doesn't floss?
We're mad flossers!
My boys have attended the dentist with me since they were about six months old, and started their own 'checkups' about the same age, which has resulted in two boys who are more than happy to go to the dentist because they're not afraid and they get free stuff!
But I still want pork floss!
[url]http://en.wikipedia.org/wiki/Rousong[/url]
Here Carol this answered my query!
Lordy lots of work to make this stuff!
Jeremy
Other than the drying bit, it sounds like what they do to the beef and chicken at a local place that offers burritos and the like. The meat in them is sensational.
Have to check with TP wether this is the right thing or not?
I love tacos!
Jeremy
You're on the right track, Jeremy. However, my family don't make it the way they describe in that link. We painstakingly shred the meat strand by strand to almost thread thinness. Scores aesthetically. Get kids to do it. Make it a challenge.
Sign
ex-child labourer
we call that pulled pork here in America, usually comes from meat that has been cooked like North Carolina style in a smoker! Tasty!
Child laborer, you jest no?
Jeremy
In a smoker? Oh this gets better and better.
Jeremy - I am currently reading a soy chicken thread on egullet which makes mention of using Coke!
I'm going to try it.
[url]http://forums.egullet.org/index.php?showtopic=74240[/url]
It's the corn syrup!
[quote="SourYumMum"]
In a smoker? Oh this gets better and better.
Jeremy - I am currently reading a soy chicken thread on egullet which makes mention of using Coke!
I'm going to try it.
[url]http://forums.egullet.org/index.php?showtopic=74240[/url]
[/quote]
Yeah, I've tasted (not cooked) it before and it's good!
Pulled pork? Think 20 times finer.