The savory topping is what separates these from a plain sweet bun. Hot lard poured over chopped scallions wakes up their aroma, and a little egg white and white pepper stiffen it into a spreadable paste. Each portion is actually three small dough balls pinched side by side, which gives the baked bun its pull apart layers.
Chinese · Bread
Scallion and Pork Floss Buns With a Warm Lard Brush
Six soft milk dough balls are snipped, proofed again and baked under a scallion lard paste, pork floss and a streak of salad dressing, all in under half an hour of oven time.
- Prep40 min
- Cook18 min
- Serves6
- LevelMedium
Ingredients
| 250 g | bread flour |
| 1 | egg |
| 40 g | sugar |
| 12 g | milk powder |
| 55 g | water |
| 55 ml | milk |
| 4 g | instant yeast |
| 3 g | salt , in the dough |
| 30 g | butter , softened |
| 60 g | scallions , finely chopped |
| 12 g | lard , melted |
| 0.5 g | white pepper |
| 5 g | egg white |
| 0.5 g | salt , for the scallion paste |
| pork floss | a generous pinch per bun |
| salad dressing | for drizzling |
Method
- Knead everything except the butter and salt for about 10 minutes until a rough windowpane forms, then add the butter and salt and knead another 10 minutes to a smooth glove membrane.
- Let the dough rise until doubled.
- Divide into six portions. Split each portion into three small balls and set them side by side; snip a small slit down the middle of each trio.
- Prove a second time until doubled again.
- While the dough rises, make the paste: pour the hot melted lard over the chopped scallions, then stir in the salt, white pepper and egg white.
- Scatter the scallion paste over the proofed buns, follow with pork floss and a drizzle of salad dressing.
- Bake with the top element at 190 C and the bottom at 170 C for 15 to 18 minutes, until deep gold.
Notes
- The lard must be hot when it hits the scallions; a lukewarm pour leaves the topping tasting raw.
- Keep the two salts separate when weighing; the dough takes 3 g and the paste only 0.5 g.
- Tear, do not cut, a finished bun; the three ball structure comes apart in soft sheets.
Ratios and technique checked against 恋若 on Douguo (美食美刻之三颗葱肉松面包). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.