Pork Floss Scallions Buns

In Taiwan, pork floss spring onion buns (肉鬆蔥花麵包) are a beloved bakery staple, blending savory and mildly sweet flavors that appeal to both locals and visitors. You'll find these buns in nearly every bakery, from small neighborhood shops to big chains. They’re made from soft, fluffy bread dough and feature a unique filling or topping of pork floss (肉鬆), a light, cottony shredded pork with a subtly sweet and savory flavor, paired with finely chopped spring onions that add a fresh, aromatic bite.

These buns are popular as breakfast items or afternoon snacks. 

In the past, I absolutely hated pork floss, but over time I got used to it. Although I don’t choose to eat it on its own, I don’t mind it if it’s in a dish. I know my husband and son both like it, so I decided to make these buns, and they were a huge hit! I actually enjoyed the taste too. The only thing I would change next time is to add more pork floss and spring onions, as it felt like there wasn’t quite enough.

Ingredients

For the Dough:

- 250 g all-purpose flour

- 4 g active dry yeast

- 120 ml warm milk or water

- 15 g granulated sugar

- ¼ teaspoon sea salt

- 1/2 large egg, beaten (reserve some for egg wash)

- 30 ml avocado oil or neutral vegetable oil

For the Topping:

- ⅜ cup dried pork floss 20g 

- ½ cup chopped green onions (about 2-3 green onions)

- Black and white sesame seeds (optional)

Instructions

1. Mixing the Dough:

   - In a large mixing bowl, combine the flour, salt, and yeast. Gradually add the warm water.

   - Knead the dough using a mixer with a dough hook or by hand for about 10 minutes, until it becomes smooth and elastic.

2. First Proofing:

   - Transfer the dough to a lightly greased bowl, cover it with kitchen towel, and place it in a warm location. 

   -  Allow it to double in size, which usually takes about 1-1.5 hour.

3. Shape the Buns:

   - After the dough has risen, divide it into 6 equal portions.

   - Roll each portion into a rectangle or oval shape.

   - Brush the surface with a little beaten egg.

   - Sprinkle about 1 tablespoon of pork floss and 1 tablespoon of chopped green onions over the dough.

4. Roll and Braid the Dough:

   - Starting from the long edge, roll the dough into a tight log (like a cigar). Pinch the seams to seal.

   - With the dough positioned vertically like the letter "I," use a sharp knife to make a slit down the middle, leaving about 2cm uncut at the top.

   - You will now have two strands, still connected at the top. Carefully braid these two strands over each other.

   - Twist the dough, pinching and tucking the ends underneath to form a bun shape.

5. Second Proofing:

   - Place the shaped buns onto a parchment-lined baking sheet. If any filling has fallen out during the braiding, gather it up and place it back on the buns.

   - Loosely cover the buns and let them rise for about 20 minutes until slightly puffy.

6. Bake the Buns:

   - Preheat your oven to 175°C (350°F).

   - Brush the tops of the buns with the remaining beaten egg and sprinkle sesame seeds if desired.

   - Bake the buns for 20-22 minutes until they turn golden brown.

7. Serve:

   - Let the buns cool slightly, then serve them warm or at room temperature. Enjoy their soft, savory flavor!