• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • Chicken Floss Bun
  • 600g bread flour
  • 15g instant active dry yeast
  • 240g water (cold)
  • 9g bread improver
  • 12g milk powder
  • 6g salt
  • 120g sugar
  • 75g egg (cold)
  • 75g Anchor butter
  • 75g Anchor whipping cream
  • Mayonnaise for Chicken Floss Bun
  • 165g egg
  • 50g sugar
  • 5g Ajinomoto
  • 7g salt
  • 1350g cooking oil
  • 20g vinegar
  • 50g condensed milk


    Chicken Floss Bun
  1. Mix flour and yeast for 30 seconds with a dough hook.
  2. Add all the dry ingredients and mix on slow speed for 30 seconds.
  3. Add water, eggs and Anchor Whipping Cream and continue to mix on slow speed for 1 minute.
  4. Continue to mix on medium speed for 3 minutes and add butter gradually.
  5. Mix for another 10 minutes on medium speed until dough is fully developed.
  6. Ferment dough for 1 hour and divide dough into 60 grams, round up and rest dough for 10 minutes.
  7. For Chicken Floss Bun, flatten dough with your palm and roll out the dough.
  8. With your fingers mould the dough to 11 cm long with the centre thicker than the edges.
  9. Bake at 190°C for 12 to 15 minutes until golden in colour.
  10. For the Chicken Floss Bun, cool down and make a cut in the centre of the bun.
  11. Apply mayonnaise in the centre and on the surface of the bun and coat with chicken floss.
  12. Mayonnaise for Chicken Floss Bun
  13. Whisk egg, sugar, Ajinomoto and salt on high for 3 minutes. Gradually, add oil on high over 10 minutes.
  14. Add vinegar on medium speed over 1 minute and add condensed milk.

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