Pork Floss Milk Buns (Tangzhong Method): Japanese Milk Bread with Rousong | Cooking with Kurt 

Learn how to make Pork Floss Milk Buns! Soft and fluffy Japanese milk bread is stuffed and topped with pork floss (also called "Rousong" or "Pork Sung") and a kewpie mayo sauce. The Tangzhong technique not only makes the bread more moist, but makes it keep at room temperature for a longer time. Perfect for breakfast or a snack! Enjoy!
RECIPE: www.cookingwithkurt.com/recip...
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Recipe makes 10 Pork Floss Buns
Ingredients:
Tangzhong (starter):
1/4 cup water [60 mL]
1/4 cup whole milk [60 mL]
3 tbsp bread flour [22.5 g]
Dough:
1 large egg [50 g]
4 tbsp unsalted butter [56.8 g]
1/2 cup whole milk [120 mL]
1 tbsp + 3 tbsp granulated sugar [12.5 g + 37.5 g]
2 1/4 tsp active dry yeast [7 g]
2 1/2 cups bread flour [300 g]
2 tbsp nonfat powdered milk [16 g]
1 tsp salt [5.7 g]
Egg wash:
1 large egg [50 g]
1 tbsp water [15 mL]
Filling and Topping:
about 2 cups pork floss
1/3 cup kewpie mayonnaise [80 mL]
2 tbsp sweetened condensed milk [30 mL]

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