Corner Café

April 29, 2011

Pork Floss Bun Rolls 蔥香肉鬆麵包捲

Filed under: Breads & Quick Breads — SeaDragon @ 8:00 pm
Tags: , ,


Makes 5 rolls

1/2 portion Sweet Bun Dough, either water-roux version or scalded-flour version
1 egg, beaten for eggwash

10g (approx.) chopped spring (green) onion
2 teaspoons white sesame seeds

mayonnaise, to taste
20g pork floss

mayonnaise, to taste
60g (approx.) pork floss

1. Prepare the Sweet Bun Dough (either water-roux version or scalded-flour version) as directed up to step 2.
2. Punch down, knead briefly and form into an oval shape. Rest 15 minutes.
3. Roll out the dough to about 30cm x 25cm rectangle. Transfer the dough to a 30cm x 25cm Swiss roll tin. Press the edges of the dough into the four corners and the 4 edges, so that the dough fit squarely into the tin (pic A).


4. Cover loosely with cling film and let rise for about 40 to 60 minutes, or until the dough feels puffy (pic B).
5. When ready, brush with eggwash. Prick the surface of the dough with a fork (pic C). Scatter the topping evenly over the surface (pic D).
6. Bake in preheated 190°C oven for about 10 minutes, or until the surface is golden (pic E).


7. Remove from oven and turn out onto a piece of baking paper (pic F), topping side facing down. Make a couple of shallow cuts (do not cut through) along the long side where you are going to start rolling up; this will make rolling up easier. Spread a thin layer of mayonnaise over the surface. Then scatter pork floss evenly over 2/3 of the surface (pic G), on the side with the shallow cuts.
8. Cut away the 2 edges on the short side. From the end with the shallow cuts on the long side, start rolling up like a Swiss roll and secure with the baking paper by wrapping the baking paper over the roll (pic H). Let cool to room temperature.


9. When the roll is stable (pic I), cut into 5 slices (pic J), each about 5cm long. Spread a little mayonnaise over the cut ends, then dip into pork floss to coat (pic K).


Taste: Lovely aromatic savoury bun rolls with pork floss
Consume: Best within 24 hours
Storage: Not recommended
Recipe Reference(s): ‘肉鬆海苔麵包’ recipe from the cookbook ‘65°C湯種麵包’ by 陳郁芬


  1. SD,
    Thank you for sharing the step-by-step pictures. Very useful.

    Comment by Tuty — May 1, 2011 @ 4:25 pm | Reply

  2. Thank you so much for your sharing recipe. I’ll try it when have time, and give it a credit. Love it!

    Comment by bety — May 12, 2011 @ 9:51 am | Reply

  3. […] I’ve got  such a wonderful idea of making pork floss (pork shredded) from a lovely site: Corner Café […]

    Pingback by Bánh mì cuộn chà bông « Bếp nhà Bety — July 17, 2011 @ 1:15 pm | Reply

  4. Hey SD! Thanks for the recipe. Pork floss rolls are my favourite Chinese bakery item. I followed your recipe for my first attempt and the results came out really well. I have to say, though, it was difficult to roll up the bread at first cause it kept unrolling! So I secured the roll with a sushi mat and the buns finally kept their shape.
    I’ve looked at numerous recipes for this, and they all use mayo for the sauce. However, I find that the mayonnaise doesn’t quite taste the same as the translucent sauce that they use in the store-bought version. Do you find this too, or is it just me?

    Comment by kirbybirdie — August 5, 2011 @ 1:00 am | Reply

    • Hmm, can’t say I have noticed that, maybe some of them used a different sauce?

      Comment by SeaDragon — August 14, 2011 @ 4:06 pm | Reply

      • yeah perhaps you’re right. I feel the sauce that bakeries use is less strong. Maybe they dilute the mayo to stretch out the quantity, lol…

        Comment by kirbybirdie — August 15, 2011 @ 11:08 pm | Reply

  5. I think they mixed the mayo sauce with cream cheese to low down the “sourness” taste (as SD said:”less strong”), try it! :). Anyway, thanks for this recipe once again SD.

    Comment by bety — August 23, 2011 @ 8:17 am | Reply

    • I think you could be right, that they mixed the sauce. I bought one the other day just to check and sure enough the sauce tasted ‘sweeter’.

      Comment by SeaDragon — August 23, 2011 @ 4:38 pm | Reply

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