Seaweeds chicken floss bun with bread machine..

Tags

bread, bread talk buns, buns, chicken floss bun, chicken seaweeds bun, hong kong chicken floss bun., mayonnaise

2 tablespoons of condensed milk
6 tablespoon of mayonnaise dressing
Korean fine sesame seaweeds( about 2 tbsp depending on individual liking)
Adequate pork floss for coating (about 1-2 cups depending on individual liking)

And this is my new toy….
It makes my life so much easier… All I need to do is to put the required ingredients and it will knead till it is almost ready…just a few more steps and I’ll be able to have my buns.
Choose dough option on the bread machine and follow the required amount. After 55mins to an hour the dough will be ready. Take the dough out from the machine and punch into the dough to let any trapped air escaped. Knead for one minute and divide equally according to your desired ball size. (For this recipe, I have divided the dough into 12balls of 80grams each which is slightly bigger). Place the balls into a lightly greased baking tray. Cover with wet towel or clingy wrap to prevent moisture loss. Let it proof for 15mins. Now flatten the ball and shape it into oval shape. Let it proof for another15mins. Cover with wet towel. Flatten it again and roll the furthers end towards you.
Finally proof it for another 30 mins or it has double in size. While proofing sprinkle it with a little water. After proofing brush the top of the bun with egg wash( slightly beaten eggs). Bake it in a preheated oven at 170’c for 15mins. It should be golden in Colour.

To prepare the Mayonnaise Dressing And Spread The Pork Floss

In a bowl, use a spoon to mix the mayonnaise and condensed milk thoroughly. Cut open the buns and spread some dressings inside the buns. Closed and spread additional dressing on the outside of the bun. Coat the buns in a bowl of pork floss and the buns is ready for serving. So yummy!!!

Hotdog bun