Chicken Floss Buns

I received a big pack of chicken floss during CNY 2015 gifts exchange with my relative. Opened the pack about a week ago.  Other than to sprinkle some floss on cold or steamed dofu, spread on white bread, I can't think of other ways to enjoy them. Ha ha ... CNY is over so I don't wish to bake anymore Chicken or Pork Floss Cookies now (pork floss cookies).

I like to buy those chicken or pork floss buns from bakeries for our brekkie occasionally.  So, I decided to make some ... bought a pack of bread flour to bake chicken floss buns. Hee ... hee... I don't keep stock for bread flour as I don’t always bake bread although I've attempted a few last year : Japanese condensed milk bread, Honey Bread, Christmas star-shaped breads etc.

I have to thank Diana for sharing this recipe here.  Glad that everything went smoothly... from kneading of the dough to proofing to baking them in oven. Just when I took the bottle of mayonnaise out from the fridge ... oppsie ! it has EXPIRED one month ago !! So ... got to use butter instead.

Recipe adapted from : Diana of The Domestic Goddess Wannabe
With my notes in blue.

Chicken Floss Buns
Ingredients:
270g bread flour
30g plain flour
1/2 teaspoon instant yeast
1 egg
30g caster sugar
1/8 teaspoon salt
150ml milk
30g unsalted butter, at room temperature
Pork (or chicken) floss
Mayonnaise
Egg Wash (1 egg, beaten)

Instructions:
In a big bowl, add the flours, yeast, egg, sugar, salt and 120ml of the milk.

Mix, and add the rest of the milk gradually while mixing.
Once the ingredients have come together, add the butter and knead to incorporate.

Keep kneading the dough until the dough is elastic (it will get less sticky as you knead) and has reached the windowpane stage.
(I spent about 20 mins in kneading the dough)
Shape into a ball and place the dough in a bowl.

Spray with a little water (I skipped this as don't have a sprayer) and cover with a piece of damp cloth.

Place the bowl in a *warm place to allow the dough to rise for about 1-1.5 hours, or until the dough has doubled in size.
*As shared on proofing dough : turn on the oven to the lowest temperature (35°C) for 1 minute, turn it off and place the dough in the oven to rise.

Punch the dough to allow the air to escape.

Divide the dough into 8 portions, about 70g each. Shape each portion into a ball.
(I yielded 7 portions, about 72g each)
Cover with a piece of damp cloth and rest for 15 minutes.

Roll each ball into a rough rectangle. Roll the dough and pinch the edges to seal.
Place the dough on two baking trays. Place the trays in the oven to proof for 50 minutes.

Remove the trays from the oven and preheat the oven to 170°C.

Brush egg wash on the bread dough. Bake for 18-20 minutes or until the bread has turned golden brown.
(I used the lowest rack to bake)

Haa ha ! Kissing each other !

Remove from the oven and allow to cool on a wire rack.

Using a spatula, spread mayonnaise (I used butter) on the top half of the bun. 
Press the bun gently onto the chicken or pork floss to coat. You may need to press gently on the bun to help the floss adhere to the buns.

Ta da ! Well ... finally our homebaked chicken floss buns for brekkie!

See the generous amount of chicken floss! 

Before I could say something, my boy was surprised to see I've made these buns.
Boy : oh you can make pork floss buns !
Mom : it's chicken floss buns :D
Boy : can try now ?! Supper time ....
Mom : baked for tomorrow's breakfast (actually ...  I can't wait to try the bun too). Ok let's cut half to try  ....
Boy : oh nice! Mmm ... good!

Well, sure to make another round of chicken floss buns. Enjoy !

Happy baking and have a great week ahead!

Submitting this post to the event : Little Thumbs Up - April 2015 Theme Chicken organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe