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Rou Song Bao (肉鬆包) – Pork Floss Buns
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Rou Song Bao (肉鬆包) – Pork Floss Buns
Laura Chen
8
120 minutes
15 minutes
350
Taiwanese
Baked goods
Ròu Sōng Bāo are soft yeast buns from Taiwan, filled with ròu sōng, shredded dried pork. The filling tastes sweet and salty at once. You brush the buns with egg and condensed milk before baking, which gives them a glossy golden-brown crust.
Ingredients
- 500 g flour
- 10 g dry yeast
- 50 g sugar
- 1 tsp salt
- 300 ml warm water
- 1 egg, beaten
- 30 g unsalted butter, softened
- 200 g ròu sōng (dried shredded pork)
- 30 ml condensed milk
Instructions
- In a large bowl, mix the flour, sugar, salt and dry yeast.
- Slowly add the warm water and mix with your hands or a dough hook until a dough forms.
- Add the butter and keep kneading until the dough is smooth and elastic, about 10 minutes.
- Cover the dough and let it rise in a warm place for 1 hour, until doubled in size.
- Turn the risen dough out onto a lightly floured surface, divide it into 8 equal pieces and shape them into balls.
- Flatten each ball and place 25 g of ròu sōng in the center of each.
- Close the dough around the filling, making sure the ròu sōng is completely enclosed.
- Place the filled buns seam side down on a baking sheet and let them rise again for 30 minutes.
- Preheat the oven to 180°C (356°F).
- Brush the top of each bun with beaten egg, then drizzle with a little condensed milk.
- Bake the buns for 15 minutes, or until golden brown.
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More recipes: Chinese recipes · All Asian recipes