{"id":15725,"date":"2018-12-07T09:55:04","date_gmt":"2018-12-07T01:55:04","guid":{"rendered":"https:\/\/www.theburningkitchen.com\/?p=15725"},"modified":"2020-09-18T14:15:03","modified_gmt":"2020-09-18T06:15:03","slug":"pork-floss-bun","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/pork-floss-bun\/","title":{"rendered":"Soft and Fluffy Pork Floss Buns (Tangzhong\/Autolyse Method)"},"content":{"rendered":"<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-15736\" class=\"wprm-recipe-video-container\"><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<hr \/>\n<div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/UM3mQdv8W_o?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div>\n<p><em>Disclosure: This recipe is proudly sponsored by <a href=\"https:\/\/www.panasonic.com\/sg\/consumer\/kitchen-appliance\/juicer-and-blender\/blender\/mx-v310.html\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">Panasonic Singapore<\/a>.<\/em><\/p>\n<h1><span style=\"color: #ad0922;\">STORY BEHIND THE RECIPE<\/span><\/h1>\n<p>My children love to eat all kinds of Chinese bakery buns, which they look forward to having as a tea-time snack. So my mum and I decided to make some of our own Pork Floss buns with the kids as a family bonding activity! It took around 5-6 attempts before we finally achieved the result we were looking for &#8211; cottony soft, light and moist sweet buns!<\/p>\n<p>Many of the recipes online use a hydration level of 60%-65%. When we tried using that ratio, the buns turned out looking quite nice, but my hubby commented that they felt more dense and dry, as compared to the light, fluffy and moist texture of good local bakeries.\u00a0So after extensive research and experimentation, I came up with 4 secrets to light, cottony soft sweet buns!<\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone wp-image-16062 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-done-5-1.jpg\" alt=\"Pork Floss Buns on grill rack with flowers in background\" width=\"680\" height=\"453\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-done-5-1.jpg?v=1592144070 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-done-5-1-300x200.jpg?v=1592144070 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<h1><span style=\"color: #ad0922;\">TRICKS OF THE TRADE<\/span><\/h1>\n<ol>\n<li><strong>The tangzhong method<\/strong> &#8211; an old technique used by Japanese bakers to make their bread super soft and moist. They found that pre-cooking a small proportion of flour with 5 parts of water to form a custard-like roux helps to lock in moisture. When added to the rest of the dough, it allows the dough to withstand higher-than-usual hydration levels without losing strength and collapsing during baking.<\/li>\n<li><strong>Autolyse (the powerful pause)<\/strong> &#8211;\u00a0 a technique discovered by French bakers who found that instead of kneading the dough continuously, a short pause of at least 20 minutes could achieve a similar level of gluten development without over-kneading the dough. Nicknamed &#8216;the powerful pause&#8217;, autolyse kickstarts the gluten formation and allows the flour to be fully hydrated\u00a0<span style=\"text-decoration: underline;\"><strong>before<\/strong><\/span>\u00a0the fermentation stage.\u00a0 During autolyse, salt, butter and yeast are not added because salt and butter will hinder the formation of gluten strands which give strength to the dough and make it more extensible and stretchy. Yeast is not added as you want the gluten formation to take place before the fermentation stage, which starts when yeast is added.<\/li>\n<li><strong>Dough Hydration<\/strong> &#8211; Dough hydration is calculated using the ratio of liquids to flour. You need to tread a fine balance here. A higher dough hydration leads to a crumb that&#8217;s more moist (etc foccacia and ciabatta both use high-hydration dough). Too much hydration and the dough will be very difficult to handle and could lack the strength to rise and bake well without collapsing. We found that a hydration of around 70-75% led to the best results, while keeping the dough manageable!<\/li>\n<li><strong>Fats and Sugar &#8211; <\/strong>Fats and sugar are the reason by Asian breads are softer and more moist than Western loafs.<\/li>\n<\/ol>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-16065\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-done-1-1.jpg\" alt=\"Pork Floss Buns on grill rack and white plate, with Panasonic Bread Maker Machine in the background\" width=\"680\" height=\"453\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-done-1-1.jpg?v=1592144069 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-done-1-1-300x200.jpg?v=1592144069 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<h1><span style=\"color: #ad0922;\">PRODUCT REVIEW: PANASONIC SD-P104 BREADMAKER<\/span><\/h1>\n<p>As this is a relatively high hydration dough, it can be quite messy and tedious to knead it by hand. So I entrusted the job to my handy new <a href=\"https:\/\/www.panasonic.com\/sg\/consumer\/kitchen-appliance\/bread-maker\/sd-p104.html\">Panasonic SD-P104 breadmaker<\/a>. Before this, I was using my old breadmaker but for some reason, my dough never achieved the smooth and stretchy texture that could pass the famous &#8216;window pane&#8217; test, and the buns ended up too dense after baking. So how did the Panasonic breadmaker perform? Let&#8217;s find out!<\/p>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">THE VERDICT<\/span><\/h1>\n<h3><span style=\"color: #ad0922;\">The PROs<\/span><\/h3>\n<ul>\n<li><strong>Digital timer with 13-hour delay<\/strong>\u00a0&#8211; Even for the days when I don&#8217;t have the time to make beautiful buns, freshly baked bread in the morning is always very welcome in my family! The digital timer on the breadmaker allows me to make the bread in advance and time it such that it&#8217;ll be ready for my family&#8217;s breakfast the next day. It has a 13-hour delay, which means that I can choose any time from 5 pm onwards to set the machine to complete baking by 6 am the next morning!<\/li>\n<li><strong>13 Menus to choose from &#8211;\u00a0<\/strong>Including rapid bread (done in 2 hours), whole wheat bread, rice bread, pizza dough, dumpling skin dough, cake and chocolate. We used menu 9 for making Bread Dough. The whole program is an hour, including 15 minutes of kneading and a 45 min proofing period. It works pretty well &#8211; by the end of the 15 minutes of kneading, the dough was pretty stretchy and elastic (definitely better than my previous breadmaker), and the dough had risen to double the volume by the end of the 45 minutes.<\/li>\n<li><strong>Automatic Fruit and Nut dispenser<\/strong>\u00a0&#8211; This is SUCH a good feature! It can be quite boring to eat the same bread every day. But with this dispenser, you can load up your favourite dried fruits and nuts like raisins, cranberries, blueberries and walnuts and the machine will automatically dispense it into the dough towards the end of the kneading process, so they don&#8217;t get all crushed. And the next morning you will have all sorts of bread to eat. I would have loved to try making cranberry and cheese bread, but sadly, the machine does not allow you to automatically add wet\/sticky ingredients like fresh fruit, cheese and chocolate as they will get stuck easily. So this is one limitation to bear in mind.<\/li>\n<li><strong>Electronic display<\/strong>\u00a0&#8211; I like to keep track of the progress of my bread (unless it is overnight!), so I love the electronic display that shows what stage of the process the machine is at (kneading, rising, resting, baking), and also how many minutes have passed and what time the bread will be ready.<\/li>\n<li><strong>Portability<\/strong>\u00a0&#8211; I like the fact that the breadmaker comes with a handle to make it easy to carry it around. I think it is a nice touch as, like many of you, I seriously lack counter-top space. So I have to shift the breadmaker when not in use to create more space on the counter-top. It&#8217;s a small touch, but that makes this breadmaker more enjoyable to use.<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-16064\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-done-4-1.jpg\" alt=\"Pork Floss Buns on grill rack and white plate, with Panasonic Bread Maker Machine at the side\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-done-4-1.jpg?v=1592144069 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-done-4-1-300x169.jpg?v=1592144069 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-done-4-1-480x270.jpg?v=1592144069 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<h3><span style=\"color: #ad0922;\">The CONs<\/span><\/h3>\n<ul>\n<li><b>No Bake-Only function<\/b> &#8211; To me, there aren&#8217;t many cons for this breadmaker, but this is a major one &#8211; there is no Bake-Only function. So if you use the bread dough function to do the first proof, then hand knead and shape the dough to achieve a more even crumb, you cannot then put it back in the bread machine to bake. You will have to use another oven to complete the baking process.<\/li>\n<li><strong>Rest periods<\/strong>\u00a0&#8211; This is not really a con per se, but more of a suggestion to the manufacturers for improvement. Although Panasonic engineers have gone through the trouble of creating 13 special menus, users could benefit from a better explanation of the different menus. For example, some of the menus have long &#8216;rest&#8217; periods and\u00a0sometimes the ingredients are left to rest before any initial mixing. It could be a form of autolysing, but to normal users, it may appear that the machine isn&#8217;t doing anything. Moreover, if I have to wait 4 hours for my bread (1-Bread) rather than 2 hours (2-Rapid Bread), I would like to understand what the extra 2 hours are for and how the outcome will differ, short of having to experiment with the menus on my own. So I really hope that the different functions could be explained better in the manual so that users like us can decide which menus to use.<\/li>\n<\/ul>\n<p>Like reading our reviews? Do also check out our other recipes and review of Panasonic products:<\/p>\n<ul>\n<li><a href=\"https:\/\/www.theburningkitchen.com\/kueh-lapis\/\">Steamed Kueh Lapis (Jiu Ceng Gao \/ \u4e5d\u5c42\u7cd5) and Panasonic Cubie Oven Review<\/a><\/li>\n<li><a href=\"https:\/\/www.theburningkitchen.com\/singapore-laksa\/\">Singapore Laksa Recipe and Panasonic MX-V310 Blender Review<\/a><\/li>\n<\/ul>\n<h1><span style=\"color: #ad0922;\">HOW TO MAKE PORK FLOSS BUNS<\/span><\/h1>\n<div class=\"wprm-recipe-instruction-group\">\n<p>See full list of ingredients and quantities in the printable recipe card\u00a0<a href=\"https:\/\/www.theburningkitchen.com\/pork-floss-bun\/#wprm-recipe-container-15736\">here.<\/a><\/p>\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\"><span style=\"color: #ad0922;\">TANGZHONG ROUX<\/span><\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16066\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-Ingredient-shot-1.jpg\" alt=\"Ingredients for Pork Floss Buns\" width=\"680\" height=\"453\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-Ingredient-shot-1.jpg?v=1592144068 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-Ingredient-shot-1-300x200.jpg?v=1592144068 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">Add 25g of bread flour and 125ml of water in a small pot. Whisk together until it forms a smooth solution (no lumps).<\/p>\n<div class=\"wprm-recipe-instruction-text\">\n<p>Place the pot over the stove to cook over low heat, stirring constantly.\u00a0The mixture should start to thicken.\u00a0The roux is ready when you are able to see the bottom of the pot as you stir the mixture. Transfer the roux to a bowl to cool. Meanwhile, measure out the rest of the ingredients.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16006\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-2.jpg\" alt=\"Tangzhong Roux in metal pot\" width=\"680\" height=\"453\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-2.jpg?v=1592144073 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-2-300x200.jpg?v=1592144073 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<\/div>\n<\/div>\n<div class=\"wprm-recipe-instruction-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\"><span style=\"color: #ad0922;\">AUTOLYSE<\/span><\/h4>\n<p class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">In the bread pan, add 250g of bread flour and cooled roux. Then pour the water around the flour like a moat. This allows for better mixing of the ingredients.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16007\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-1.jpg\" alt=\"\" width=\"680\" height=\"453\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-1.jpg?v=1592144073 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-1-300x200.jpg?v=1592144073 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">Set the bread machine to Menu 9 (Bread Dough) and press start. The bread machine should commence gentle mixing. After 5-7 minutes, when the ingredients just start to come together, stop the machine and let stand for 20 minutes. This short pause is the autolyse.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16005\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-3.jpg\" alt=\"Bread dough being mixed in Panasonic Breadmaker machine\" width=\"680\" height=\"453\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-3.jpg?v=1592144073 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-3-300x200.jpg?v=1592144073 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<\/div>\n<div class=\"wprm-recipe-instruction-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\"><span style=\"color: #ad0922;\">KNEADING AND 1ST PROOFING<\/span><\/h4>\n<p class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">After 20 minutes, open the lid and add in the salt, sugar, milk powder, egg, condensed milk,\u00a0butter and bread improver into the bread pan.<\/p>\n<p>Close the lid and add in the yeast into the yeast dispenser. Set the bread machine to Menu 9 again and press start. When the machine makes a clicking sound, the yeast is being dispensed (about 10 minutes into the kneading process).<\/p>\n<p class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">The bread machine should continue to knead the dough for 5 minutes before it moves on to the 45 minutes proofing stage. By the end of the proofing time, the dough should double in size. If the dough is not doubled in size, cover the machine and allow to rise for another 10-15 minutes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16004\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-4.jpg\" alt=\"Bread dough doubling over in size in bread pan in breadmaker machine\" width=\"680\" height=\"453\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-4.jpg?v=1592144074 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-4-300x200.jpg?v=1592144074 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<\/div>\n<div class=\"wprm-recipe-instruction-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\"><span style=\"color: #ad0922;\">SHAPING AND 2ND PROOFING<\/span><\/h4>\n<p class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">Oil your hands lightly, then &#8216;push down the dough&#8217; by using your fist to press gently but firmly down in the middle of the dough. This helps to release trapped air.\u00a0Next, place the dough on a lightly oiled surface and knead a few times. Use a dough cutter to cut the dough into 8 equal pieces (72-74g each) using a weighing scale.<\/p>\n<p class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">Before shaping, it is good to let the dough rest for 10 minutes (optional). The rest period relaxes the gluten and makes the buns easier to shape. If not, they may spring back when you are trying to roll them out. While resting, cover the dough with a damp towel to prevent a crust from forming on the surface.<\/p>\n<p class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">For a more uniform layered crumb, follow this shaping technique. Use a lightly oiled rolling pin to flatten the dough to get rid of large bubbles, then roll it up. Repeat this step, then shape it into a ball. To get a smooth surface, you can either 1) stretch the skin of the bun and fold them together under the bun or 2) drag them along the surface with your hand to tighten the skin and tuck in any &#8216;wrinkles.<\/p>\n<p class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">Place the buns on a tray lined with baking paper about 2.5-3 inches apart. You may need to do 2 trays like what we did.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16002\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-6.jpg\" alt=\"slightly oily dough balls on baking paper in baking tray \" width=\"680\" height=\"453\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-6.jpg?v=1592144074 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-6-300x200.jpg?v=1592144074 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">Place the tray(s) in a small enclosed area for the second proofing. To hasten the process, you can place\u00a0 2 large bowls of hot water below the trays. The second proofing should take about 45 minutes to 1 hour or until the buns double in size. Meanwhile, preheat the oven at 180 degrees celsius.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16001\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-7.jpg\" alt=\"dough balls doubling in size in baking tray\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-7.jpg?v=1592144075 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-7-300x169.jpg?v=1592144075 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-7-480x270.jpg?v=1592144075 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\"><span style=\"color: #ad0922;\">BAKING\u00a0<\/span><\/h4>\n<p>Once the dough has doubled in size,\u00a0 brush the buns gently with egg wash if you want a shiny brown colour (optional). Bake the buns on the lowest rack at 180 degrees for 15-18 minutes. Keep an eye on it. If the buns brown too quickly, cover the browned parts with aluminium foil so they does not turn too brown.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16000\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-8.jpg\" alt=\"Bread dough baking in oven\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-8.jpg?v=1592144075 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-8-300x169.jpg?v=1592144075 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-8-480x270.jpg?v=1592144075 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Remove the buns and place on a wire rack to cool.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15998\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-10.jpg\" alt=\"Buns cooling on wire rack\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-10.jpg?v=1592144076 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-10-300x169.jpg?v=1592144076 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-10-480x270.jpg?v=1592144076 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<\/div>\n<div class=\"wprm-recipe-instruction-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\"><span style=\"color: #ad0922;\">TOPPINGS<\/span><\/h4>\n<p class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">Prepare the egg cream by mixing condensed milk and mayonnaise.<\/p>\n<p class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">Once the buns are cool, slice them open (but not until the end) and butter them with the egg cream. Then coat the top of the buns with a thick coating of egg cream.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-1 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 33%;\n\t\t\t}\n\t\t\t#gallery-1 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-1' class='gallery galleryid-15725 gallery-columns-3 gallery-size-full'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"680\" height=\"383\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-11.jpg?v=1592144076\" class=\"attachment-full size-full\" alt=\"Cutting a bun in half down teh middle with a knife\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-11.jpg?v=1592144076 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-11-300x169.jpg?v=1592144076 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-11-480x270.jpg?v=1592144076 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"680\" height=\"383\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-12.jpg?v=1592144076\" class=\"attachment-full size-full\" alt=\"Spreading the bun open\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-12.jpg?v=1592144076 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-12-300x169.jpg?v=1592144076 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-12-480x270.jpg?v=1592144076 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"680\" height=\"383\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-13.jpg?v=1592144077\" class=\"attachment-full size-full\" alt=\"Spreading egg cream on cut bun\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-13.jpg?v=1592144077 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-13-300x169.jpg?v=1592144077 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-13-480x270.jpg?v=1592144077 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">Fluff the pork floss, then coat the buns with the pork floss and serve immediately.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15994\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-14.jpg\" alt=\"Adding Pork Floss to the top of the bun\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-14.jpg?v=1592144077 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-14-300x169.jpg?v=1592144077 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-how-to-14-480x270.jpg?v=1592144077 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<\/div>\n<h1><span style=\"color: #ad0922;\">KNEADING TIPS<\/span><\/h1>\n<ol>\n<li><strong>Use an electronic weighing scale<\/strong> to measure all the ingredients for accuracy.<\/li>\n<li><strong>Ensure that the roux is cooled to room temperature<\/strong> before adding it to the rest of the ingredients, otherwise, the heat will affect the chemistry of the dough.<\/li>\n<li><strong>Make sure that the salt does not come into direct contact with the yeast<\/strong>, otherwise it will kill the yeast. To do this, make sure you add the yeast and bread improver into the dough first, as it is being kneaded by the bread machine. This will give the yeast a &#8216;protective coating&#8217; before the salt is added.<\/li>\n<li><strong>Add butter only after the gluten development<\/strong> during the kneading phase. Butter\/oil inhibits the formation of gluten strands, so it is best to do so at that time.<\/li>\n<li><strong>Check the weather\/humidity.<\/strong> The dough is sensitive to the weather. On rainy and humid days, the dough may end up too wet by the end of the kneading stage. If so, you can incorporate a little more flour into the dough and knead for another 5 minutes or so to get to a similar texture to what you see in the video.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">PROOFING TIPS<\/span><\/h1>\n<ol>\n<li><strong>Make sure that the dough rises to double the original volume.<\/strong> It could take 45 minutes to an hour, depending on the weather and room temperature.<\/li>\n<li><strong>Don&#8217;t overproof the dough!<\/strong> If the dough is left for too long, it will continue to rise to more than 2.5 times the original volume, and could even collapse. Once the dough is over-proofed, the bread will not rise as well for the 2nd proof and will be dense and taste very yeasty\/fermented.<\/li>\n<li><strong>Set aside the time to do Breadmaking<\/strong> as it requires a good stretch of time (2.5-3 hours). Once you add the yeast, essentially the clock starts ticking, so make sure you have set aside enough time to complete the whole process.<\/li>\n<li><strong>Alternatively, allow the dough to rise in the fridge overnight<\/strong> (around 12 hours) as it rises much slower in a chilled environment.\u00a0Simply cover the dough with cling wrap and place in the fridge. The next morning, bring out the dough and allow to come to room temperature before shaping.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">SHAPING TIPS<\/span><\/h1>\n<ol>\n<li><strong>During shaping, use a little bit of oil on your hands and the surface<\/strong> to prevent the dough from sticking. You can also use flour but dust lightly as using too much flour will alter the flour to water ratio in the dough.<\/li>\n<li><strong>Use a pastry cutter<\/strong> to divide the dough into 8 equal parts. Do not tear the dough as it will destroy the gluten strands and weaken the dough.<\/li>\n<li><strong>For pull apart buns, place the dough about 1 inch apart.<\/strong><\/li>\n<li><strong>For standalone buns, place the dough about 2.5-3 inches apart<\/strong> as the dough will double in volume after proofing.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">BAKING TIPS<\/span><\/h1>\n<ol>\n<li><strong>Apply egg wash to give the buns a glossy surface.<\/strong> You can also use eggwash using only egg-whites (glossy and less brown) and milk (matt and brown). If you prefer to skip this step, it is also fine. The buns will turn out matt and light brown.<\/li>\n<li><strong>Place the buns on the lower rack and monitor the buns<\/strong> to prevent them from browning too quickly.<\/li>\n<li><strong>Place a sheet of aluminium foil over the buns<\/strong> if they are browning too quickly and continue to bake. For more even baking, rotate the tray every 5 minutes.<\/li>\n<li><strong>Once the buns are done, remove them from the oven to cool for a few minutes<\/strong>, then transfer to a wire rack to that bottom of the buns don&#8217;t become damp from the condensation.<\/li>\n<li><strong>Let the buns cool after baking them.<\/strong> Bread is usually damp inside when it just comes over the oven, so allow to cool for a few hours to allow the inside of the buns to dry up naturally. Unless of course you prefer freshly baked, albeit slightly damp, buns! Then, by all means, help yourself!<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16063\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-vertical-1.jpg\" alt=\"Pork Floss Buns on grill rack and white plate, with Panasonic Bread Maker Machine in the background\" width=\"680\" height=\"1020\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-vertical-1.jpg?v=1592144069 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-vertical-1-200x300.jpg?v=1592144069 200w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-vertical-1-453x680.jpg?v=1592144069 453w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<h2><span style=\"color: #ad0922;\"><strong>WATCH OUR <a href=\"#video\"><span style=\"text-decoration: underline;\">VIDEO<\/span><\/a> for <\/strong>how to make this recipe!<\/span><\/h2>\n<p><strong>Tried this recipe? Please <a href=\"#respond\">rate<\/a>\u00a0our recipe or leave us a <a href=\"#respond\">comment<\/a>! You can even upload a snap of your creation!<\/strong><\/p>\n<p class=\"p1\">Don&#8217;t forget to\u00a0<a href=\"https:\/\/youtube.com\/c\/theburningkitchen?sub_confirmation=1\"><span class=\"s1\">subscribe<\/span><\/a> to our Youtube channel for more yummy videos! Do also\u00a0join us at\u00a0<a href=\"https:\/\/www.facebook.com\/groups\/209778759782578\/\"><span class=\"s1\">TBK Home Cooks Facebook Group<\/span><\/a> where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group!<\/p>\n<p>&nbsp;<\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-15736\" class=\"wprm-recipe-container\" data-recipe-id=\"15736\" data-servings=\"8\"><div class=\"wprm-recipe wprm-recipe-template-columns\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-normal\"><a href=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-done-5.jpg?v=1592144072\" aria-label=\"Open larger version of the recipe image\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-done-5-150x150.jpg?v=1592144072\" class=\"attachment-150x150 size-150x150\" alt=\"Pork Floss Buns on grill rack with flowers in background\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-done-5-150x150.jpg?v=1592144072 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/11\/Panasonic-Pork-Floss-Buns-done-5-320x321.jpg?v=1592144072 320w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a><\/div>\n<\/div>\n<div class=\"wprm-recipe-template-columns-name-stars-container\">\n\t<h2 class=\"wprm-recipe-name wprm-block-text-uppercase\">Tangzhong Pork Floss Bun<\/h2>\n\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 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offset=\"100%\" stop-opacity=\"0\" \/><\/linearGradient><\/defs><defs><linearGradient id=\"wprm-recipe-user-rating-0-66\"><stop offset=\"0%\" stop-opacity=\"1\" \/><stop offset=\"66%\" stop-opacity=\"1\" \/><stop offset=\"66%\" stop-opacity=\"0\" \/><stop offset=\"100%\" stop-opacity=\"0\" \/><\/linearGradient><\/defs><\/svg><div id=\"wprm-recipe-user-rating-0\" class=\"wprm-recipe-rating wprm-recipe-rating-recipe-15736 wprm-user-rating wprm-user-rating-not-voted wprm-user-rating-allowed\" data-recipe=\"15736\" data-average=\"3.67\" data-count=\"6\" data-total=\"22\" data-user=\"0\" data-decimals=\"2\"><span class=\"wprm-rating-star wprm-rating-star-1 wprm-rating-star-full\" data-rating=\"1\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 1 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" 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aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><\/div>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-uppercase\">Breakfast, Snack<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-uppercase\">Chinese, Japanese<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-uppercase\">Asian bread, Asian Bun, Pork Floss Bun, Sweet Bun<\/span><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-prep_time wprm-recipe-prep_time-hours\">2<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hours<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-hours\" aria-hidden=\"true\">hours<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-custom-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-custom-time-label\">Resting Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-custom_time wprm-recipe-custom_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-custom_time-unit wprm-recipe-custom_timeunit-hours\" aria-hidden=\"true\">hour<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-custom_time wprm-recipe-custom_time-minutes\">50<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-custom_time-unit wprm-recipe-custom_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">2<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hours<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hours<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">40<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-15736 wprm-recipe-servings-adjustable-tooltip wprm-block-text-uppercase\" data-initial-servings=\"\" data-recipe=\"15736\" aria-label=\"Adjust recipe servings\">8<\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories: <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-uppercase\">202<\/span><span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-uppercase\">kcal<\/span><\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-uppercase\">Melissa | The Undercover Chef<\/span><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Topped with Singapore's favourite egg cream  coating and pork floss, these cottony soft sweet milk buns are made using the tangzhong method - an old Japanese bakery secret used to make ultra soft Asian breads!<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<a href=\"https:\/\/theburningkitchen.com\/wprm_print\/15736\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 12px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"15736\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print Recipe<\/a>\n\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\n<div class=\"wprm-recipe-template-columns-main\">\n    <div class=\"wprm-recipe-template-columns-left\">\n    \n    <div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-15736-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"15736\" data-servings=\"8\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">Tangzhong Dough<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">25<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Strong Bread Flour<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">12.5 per cent protein<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">125<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Water<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">Sweet Bun Dough - Autolyse<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">250<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Strong Bread Flour<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">12.5 per cent protein<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">50-75<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Water<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Adjust the water according to the humidity level that day (use less water if it is a rainy day)<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">Ingredients to be Added Later<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">8<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Milk Powder<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Egg<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">25g<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">8<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Condensed Milk<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">4.5<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Instant Yeast<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">4.5<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Bread Improver<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3.5<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Salt<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">50<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">45<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Unsalted Butter<\/span><\/li><\/ul><\/div><\/div>\n    <\/div>\n    <div class=\"wprm-recipe-template-columns-right\">\n        <div class=\"wprm-recipe-instructions-container wprm-recipe-15736-instructions-container wprm-block-text-normal\" data-recipe=\"15736\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">A. Tangzhong Roux <\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-15736-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add 25g of bread flour and 125ml in a small pot. Whisk together until it forms a smooth solution (no lumps).<\/span><\/div><\/li><li id=\"wprm-recipe-15736-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Place the pot over the stove to cook over low heat, stirring constantly.&nbsp;The mixture should start to thicken.&nbsp;The roux is ready when you are able to see the bottom of the pot as you stir the mixture. Transfer the roux to a bowl to cool. Meanwhile, measure out the rest of the ingredients.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">B. Autolyse<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-15736-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In the bread pan, add 250g of bread flour and cooled roux. Then pour the water around the flour like a moat. This allows for better mixing of the ingredients.<\/span><\/div><\/li><li id=\"wprm-recipe-15736-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Set the bread machine to Menu 9 (Bread Dough) and press start. The bread machine should commence gentle mixing. After 5-7 minutes when the ingredients just start to come together, stop the machine and let stand for 20 minutes.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">Kneading and 1st Proofing<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-15736-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">After 20 minutes, open the lid and add in the salt, sugar, milk powder, egg, condensed milk,&nbsp;butter and bread improver into the bread pan.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-15736-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Close the lid and add in the yeast into the yeast dispenser. Set the bread machine to Menu 9 again and press start. When the machine makes a clicking sound, the yeast is being dispensed (about 10 minutes into the kneading process).&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-15736-step-2-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">The bread machine should continue to knead the dough for another 5 minutes, before it moves on to the 45 minutes proofing stage. By the end of the proofing time, the dough should be double the size. If the dough is not doubled in size, cover the machine and allow to rise for another 10-15 minutes.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">Shaping and 2nd Proofing<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-15736-step-3-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><span style=\"font-family: inherit;font-weight: inherit\">Oil your hands lightly, then push down the dough by using your fist to press gently but firmly down in the middle of the dough. This helps to release trapped air.&nbsp;<\/span><span style=\"font-family: inherit;font-weight: inherit\">Next, place the dough on a lightly oiled surface. Use a dough cutter to cut the dough into 8 equal pieces (68-74g each) using a weighing scale.&nbsp;<\/span><\/span><\/div><\/li><li id=\"wprm-recipe-15736-step-3-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Before shaping, it is good to let the dough rest for 10 minute (optional). The rest period relaxes the gluten and makes the buns easier to shape.&nbsp;Otherwise they may spring back when you are trying to roll them out. While resting, cover the dough with a damp towel to prevent a crust from forming on the surface.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-15736-step-3-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">For a more uniform layered crumb, follow this shaping technique. Use a rolling pin to lightly flatten the dough to get rid of large bubbles, then roll it up. Repeat this step, then shape it into a ball. To get a smooth surface, you can either 1) stretch the skin of the bun and fold them together under the bun or 2) drag them along the surface with your hand to tighten the skin and tuck in any 'wrinkles.<\/span><\/div><\/li><li id=\"wprm-recipe-15736-step-3-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Place the buns on a tray lined with baking paper about 2.5-3 inches apart. You may need to do 2 trays like what we did.<\/span><\/div><\/li><li id=\"wprm-recipe-15736-step-3-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Place the tray(s) in a small enclosed area with 2 large bowls of hot water for the 2nd proof. This should take about 45 minutes to 1 hour or until the buns double in size. Meanwhile preheat the oven at 180 degrees celsius.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-15736-step-3-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Once the dough has doubled in size,&nbsp; brush the buns gently with egg wash if you want a shiny brown colour (optional). Bake the buns on the lowest rack at 180 degrees for 15-18 minutes. Keep an eye on it. If the bun browns too quickly, cover the browned parts with aluminium foil so it does not turn too brown.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-15736-step-3-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remove the buns and place on a wire rack to cool.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">Toppings<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-15736-step-4-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Prepare the egg cream by mixing condensed milk and mayonnaise.<\/span><\/div><\/li><li id=\"wprm-recipe-15736-step-4-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Once the buns are cool, slice them open (but not until the end) and butter them with the egg cream. Then coat the top of the buns with a thick coating of egg cream.<\/span><\/div><\/li><li id=\"wprm-recipe-15736-step-4-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Fluff the pork floss, then coat the buns with the pork floss and serve immediately.<\/span><\/div><\/li><\/ul><\/div><\/div>\n    <\/div>\n<\/div>\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-15736\" class=\"wprm-recipe-video-container\"><h3 class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Video<\/h3><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<hr \/>\n<div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/UM3mQdv8W_o?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div>\n<div class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><ol>\n<li>Make sure you use a electronic weighing scale to measure all the ingredients for accuracy.<\/li>\n<li>Ensure that the roux is cooled to room temperature before adding it to the rest of the ingredients, otherwise the heat will affect the chemistry of the dough.<\/li>\n<li>Make sure that the salt does not come into direct contact with the yeast, otherwise it will kill the yeast. To do this, make sure you add the yeast and bread improver into the dough first, as it is being kneaded by the bread machine. This will give the yeast a 'protective coating' before the salt is added.<\/li>\n<li>Butter \/ oil inhibits the formation of gluten strands, so it is best to add butter only after the gluten development during the kneading phase.<\/li>\n<li>The dough is sensitive to the weather. On rainy and humid days, the dough may end up too wet by the end of the kneading stage. If so, you can incorporate a little more flour into the dough and knead for another 5 minutes or so to get to a similar texture to what you see in the video.<\/li>\n<li>Make sure that the dough rises to double the original volume. It could take 45 minutes to an hour, depending on the weather and room temperature.<\/li>\n<li>Don't overproof the dough! If the dough is left for too long, it will continue to rise to more than 2.5 times the original volume, and could even collapse. Once the dough is overproofed, the bread will not rise as well for the 2nd proof, and will be dense and taste very yeasty \/ fermented.\u00a0<\/li>\n<li>Breadmaking requires a good stretch of time (2.5-3 hours) to do, so do set aside the time to do it. Once you add the yeast, essentially the clock starts ticking, so make sure you have set aside enough time to complete the whole process. The alternative is to allow the dough to rise in the fridge overnight (around 12 hours) as it rises much slower in a chilled environment.\u00a0Simply cover the dough with clingwrap and place in the fridge. The next morning, bring out the dough and allow to come to room temperature before shaping.<\/li>\n<li>During shaping, use a little bit of oil on your hands and the surface to prevent the dough from sticking. You can also use flour but dust lightly as using too much flour will alter the flour to water ratio in the dough.<\/li>\n<li>To divide the dough into 8 equal parts, use a pastry cutter. Do not tear the dough as it will destroy the gluten strands and weaken the dough.<\/li>\n<li>For pull apart buns, you can place the dough about 1 inch apart. But for standalone buns, you need to place the dough about 2.5-3 inches apart as the dough will double in volume after proofing.<\/li>\n<li>The eggwash will give the buns a glossy surface. You can also use eggwash using only egg-whites (glossy and less brown) and milk (matt and brown). If you prefer to skip this step, it is also fine. The buns will turn out matt and light brown.<\/li>\n<li>To prevent the buns from browning too quickly, place on the lower rack\u00a0 monitor the buns. If the buns are browning too quickly, place a sheet of aluminium foil over the buns and continue to bake. For more even baking, rotate the tray every 5 minutes.<\/li>\n<li>One the buns are done, remove them from the oven to cool for a few minutes, then transfer to a wire rack to that bottom of the buns don't become damp from the condensation.<\/li>\n<li>Bread is usually damp inside when it just comes over the oven, so allow to cool for a few hours to allow the inside of the buns to dry up naturally. Unless of course you prefer freshly baked, albeit slightly damp, buns! Then by all means, help yourself!<\/li>\n<\/ol><\/div><\/div>\n<h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Nutrition<\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal\" style=\"text-align: left;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">202<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">32<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">5<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">5<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">3<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-cholesterol\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Cholesterol: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">23<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">181<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">49<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">7<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_a\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin A: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">165<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">IU<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">20<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">0.4<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Topped with Singapore&#8217;s favourite egg cream coating and pork floss, these cottony soft sweet milk buns are made using the tangzhong method &#8211; an old Japanese bakery secret used to make ultra soft Asian breads!<\/p>\n","protected":false},"author":3,"featured_media":15993,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[14,1498,28,20,40,1493,1495,1497,1512,484,1496,1511,46,47,1499,1492,460,11],"tags":[1704],"yoast_head":"<!-- This site is optimized 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