Chicken Floss Bun


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

Mix flour and yeast for 30 seconds with a dough hook.

Add all the dry ingredients and mix on slow speed for 30 seconds.

Add water, eggs and Anchor Whipping Cream and continue to mix on slow speed for 1 minute.

Continue to mix on medium speed for 3 minutes and add butter gradually.

Mix for another 10 minutes on medium speed until dough is fully developed.

Ferment dough for 1 hour and divide dough into 60 grams, round up and rest dough for 10 minutes.

For Chicken Floss Bun, flatten dough with your palm and roll out the dough.

With your fingers mould the dough to 11 cm long with the centre thicker than the edges.

Bake at 190°C for 12 to 15 minutes until golden in colour.

For the Chicken Floss Bun, cool down and make a cut in the centre of the bun.

Apply mayonnaise in the centre and on the surface of the bun and coat with chicken floss.

Mayonnaise for Chicken Floss Bun

Whisk egg, sugar, Ajinomoto and salt on high for 3 minutes. Gradually, add oil on high over 10 minutes.

Add vinegar on medium speed over 1 minute and add condensed milk.

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