Pork-floss Filling Buns

Ingredients:

Dough:

a: 285 g Bread flour, 40 g Sugar, 1/2 tsp Salt, 6 g Instant dry yeast

b: 30 g Whole Egg, 85 ml Warm milk, 84 g Water Roux - Tangzhong Starter

c: 22 g Butter

Filling:

50-80 g Pork floss

Garnish:

1 roll Phyllo pastry cut into 9 cm x 9 cm square

some Sesame

Method:

Add dough ingredients A and B in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Change to the medium speed, and continue to mix on slow speed for 3 minutes on medium speed until a dough is formed.
Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl.
Ferment the dough in a lightly greased plastic bag for 1 hour, Leave in a warm place until dough is double in volume.
Punch the dough down to release gases produced in the fermenting process. Divide dough into 60 g portions and round up. Rest for 15 minutes at the room temperature.
Press each portion into a round and place a tablespoon of pork floss in the middle of dough, seal the edges of the round to make a bun shape.
Ferment the dough for another 45 minutes until double in volume.
After fermenting is done, spray some water on the surface, each cover with the phyllo pastry. Brush with whole egg and spread with some sesame.
Bake in preheated oven at 170C/340F for 15-18 minutes until golden in colour. Turn buns on to a wire rack and let cool completely.

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