Hokkaido Milk Bread with Cinnamon Swirl

Taking full advantage of my new bread pan and what I’m calling “The Instagram Bowl”.


I have made bread using the asian tangzhong (water roux/starter) method before, but according to this new recipe source I’m following, there are apparently different types of tangzhong depending on the Chinese character you use. In the previous case, I used 汤种/湯種, where the first character means soup (which was what the roux looked like). In this recipe however, I’m making 烫種/燙種 where the first character means scalding (which reflects the use of boiling hot water).


In both cases, the key to creating the characteristic tear-able, stretchy crumb of the Hokkaido Milk Loaf is the unique shaping process of the dough, which involves rolling the dough into a spiral before baking it.


If you’re wondering why there were 5 dough balls but only 4 in the pan, that’s because my pan was too small for the recipe (because I didn’t measure the pan before starting). No biggie, I just baked off the remaining lonely dough ball by itself while his brothers could all snuggle and rise together.

Also the top of my bread wasn’t smooth because it rose a bit too much and stuck to my lid as I was taking the lid off. But it all bakes out so it’s fiiiine.


I couldn’t really compare both of the tangzhong methods because the previous recipes I used the 汤种 version in was not shaped the same way. But anyhow this method generates better flavour due to its overnight rest and also had a very tender crumb, so I might stick to this new tangzhong method in the future.


Did I mention that this recipe was 20% whole wheat? That’s healthy. I ruined that by adding loads of sugar and cinnamon as a filling.

I got the recipe from here and added some cinnamon because it’s FALL.

Ingredients (for 11x4x4 inch/28x10x10 cm) loaf pan


  • 125g whole wheat flour
  • 100g water


  • 280g full fat milk
  • 5g instant yeast
  • 15g honey
  • 20g sugar
  • 410g bread flour
  • 8g sweetened condensed milk
  • 10g salt
  • 40g softened unsalted butter, room temperature
  • Cinnamon-sugar mix. I didn’t really measure what I used but I usually keep to the ratio of about 1tbsp ground cinnamon with 50g sugar.


Tangzhong (starter, prepare the night before baking)

  1. Place the whole wheat flour in a large bowl.
  2. Boil some water, and pour 100g of the water into the bowl.
  3. Mix with a large spoon until well mixed. When cool enough to touch, knead the tangzhong well until all the flour is well incorporated and the dough ball is smooth.
  4. Wrap the dough well in plastic wrap and refrigerate overnight.


  1. In a large bowl, mix together the milk, yeast, honey, sugar, bread flour, sweetened condensed milk, and tangzhong. Knead well until smooth.
  2. Add the salt. Knead until the salt is well incorporated.
  3. Add the softened butter and knead until the bread reaches windowpane stage.
  4. Cover the dough ball with plastic wrap and let rise until doubled in size, about an hour.
  5. When the dough has doubled in size, knock down the dough and reform it into a ball. Leave to rise again for about 30 mins, or until the dough has risen slightly in size.
  6. Divide the dough into 5 pieces (using a weighing scale could help). Form each piece into a ball, cover, and let rise for another 15-20 mins or until the balls have slightly increased in size.
  7. Roll each ball out into a rectangle about the width of your pan. Cover the surface with the cinnamon-sugar mix. Roll up the rectangle from the short end, and place the rolled-up dough into one side of an oiled pan.
  8. Repeat step 7 with the rest of the dough balls until the pan is filled with a single layer of rolled-up dough.
  9. Cover the pan and let rise. If you’re planning on keeping the bread a square shape, let it rise until the dough is about 85% the height of the pan. If you’re planning on the bread to have a domed top (like I did), let the dough rise to about 90% the height of the pan.
  10. Bake in a preheated 390°F/200°C oven and bake for about 30 mins or until the bread sounds hollow when you tap on the top of the bread. If the bread is browning too quickly, cover the bread with a large sheet of aluminium foil.
  11. When the bread is done, remove immediately from bread pan and let cool on drying rack. Let the bread cool completely before cutting.


  • All timings listed are a general guide. It’s better to follow the description (eg doubled in size) rather than the timings, as the timing depends on many factors like the activity of your yeast, or the surrounding temperature.
  • If you’re using active dry yeast instead of instant yeast, you might have to activate the yeast first. Warm up the milk that was supposed to go into the bread till it’s about body temperature, and then add the yeast into the milk. When the mixture is foamy (about 5-10 mins later), add the yeast-milk back into the bread at the step where the milk is supposed to be added.
  • Kneading the butter into the dough after it’s already been formed helps with the structure of the bread, since butter inhibits gluten formation (apparently).
  • Letting the tangzhong sit overnight is technically optional, but it gives a much better flavour if you allow the tangzhong to rest.

Chocolate Streusel Bread

What differentiates a babka from a brioche?


So the original recipe I got this from titled this as a “chocolate babka”. But it used butter for its enrichment, a decidedly non kosher ingredient which removes this bread from its supposed Jewish roots.


Is it a chocolate brioche then? But this bread is slightly firmer and drier than what I would associate with brioche, and y’know, I didn’t want to advertise this as a rich, buttery brioche for my friends to feedback that this bread was DRY.

Which is why I’m just going to call this chocolate bread. But call it what you want because I don’t think anyone actually cares.


The star of this bread is definitely its rich, crunchy streusel topping. Reminiscent of the brownie edges, the streusel adds some texture and flavour variation to what would otherwise be a pretty one-dimensional bread. And makes the top look so appetising.

If eaten warm, the oozing meltiness of the chocolate chips is a big plus point as well too.


I followed the chocolate fudge filling recipe in the original recipe but could not, for the life of me, get the fudge to firm up – even after a night in the refrigerator. And the recipe said the fudge was supposed to be at room temperature! So when I tried to roll the bread dough up with the chocolate filling all the fudge oozed out, leading to the slightly anaemic chocolate swirl you see in the bread.

So I’m not going to include the fudge recipe below. I’d probably straight up roll some chocolate chips into the bread next time, or use a different fudge recipe.


And as I mentioned before, the texture of this bread is more like a babka than a brioche. So it’s going to be more of an everyday (less rich) kind of bread rather than a naughtily decadent brioche. Saying that however, I am a self-indulgent kind of person and would definitely try to top a brioche with the chocolate streusel in a future bake.

I adapted the recipe from here.



  • 4g instant yeast
  • 33g sugar (1/6 cup)
  • 265g all purpose flour (2 cups)
  • 1 tsp salt
  • 1/2 tsp ground cinnamon
  • 60ml whole milk (1/4 cup)
  • 1/2 tsp vanilla
  • 2 large eggs, room temperature + 1 egg for egg wash
  • 70g unsalted butter, room temperature (5 tbsp)


  • 30g all purpose flour (1/4 cup)
  • 22g sugar (1 1/2 tbsp)
  • 6g cocoa powder (3/4 tbsp)
  • 1/4 tsp salt
  • 32g unsalted butter, melted (2 1/4 tbsp)
  • 30g mini semisweet chocolate chips (1/6 cup)



  1. In a large bowl, mix the yeast, sugar, flour, salt, and cinnamon together.
  2. Add the milk, vanilla and eggs into the dough. Knead until smooth.
  3. Add half of the butter and knead into the dough. Then add the rest of the butter into the dough and knead until windowpane stage.
  4. Cover the dough and let rise until doubled in size, about 1-2 hours.
  5. Meanwhile, prepare the streusel.


  1. In a bowl, mix the flour, sugar, cocoa powder and salt.
  2. Add the melted butter until evenly distributed.
  3. Stir in the chocolate chips.
  4. Put into the fridge to firm up.


  1. When the dough has doubled in size, knock down the dough and roll out into a rectangle roughly twice the length of your container or slightly shorter. Spread the surface of the rectangle with your filling of choice (I’d recommend chocolate chips or some kind of chocolate spread).
  2. Roll the dough from the long edge.
  3. Cut the dough lengthwise, and position the cut edges upwards. Twist the two halves together, and fold the dough in half (see notes).
  4. Place the bread in the container. Cover, and let rise until doubled in size, about 1-2 hours.
  5. Egg wash the top of the bread. Sprinkle the struesel on the bread.
  6. Bake in a preheated 180°C/350°F oven for 40-50 minutes. If the bread starts browning too fast, cover the bread with aluminum foil at around the 30 mins mark.


  • All timings listed are a general guide. It’s better to follow the description (eg doubled in size) rather than the timings, as the timing depends on many factors like the activity of your yeast, or the surrounding temperature.
  • If you’re using active dry yeast instead of instant yeast, you might have to activate the yeast first. Warm up the milk that was supposed to go into the bread till it’s about body temperature, and then add the yeast into the milk. When the mixture is foamy (about 5-10 mins later), add the yeast-milk back into the bread at the step where the milk is supposed to be added.
  • Kneading the butter into the dough after it’s already been formed helps with the structure of the bread, since butter inhibits gluten formation (apparently).
  • For shaping you could see the video of the original recipe, but it’s behind a paywall.
  • Egg wash just means to brush the top of the bread lightly with beaten eggs. Usually it’s to add colour but in this case I think it’d help to stick the struesel to the bread.
  • If you want to be scientific about seeing when the bread is done, you can stick a thermometer into the bread which should read 185-210°C when the bread is done.


Roasted Pork Belly Bao

I impulse-bought a steamer and it’s finally time to use it.

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The bao (buns) here are more like sliders rather than the enclosed packages you’ll see more often in dim sum restaurants. In this recipe roasted pork belly is used, rather than the fattier, softer braised pork belly which I usually get in Singapore (kong bak bao/扣肉包). Still tasty! Just in a different way.

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I thought this was a really good recipe for bao and will definitely use it again for future attempts. So soft! So tender! So fluffy!

I think this was because of the almost scary amounts of animal fat that went into the buns. Sorry, vegetarians. I’m sure you all can use shortening or something instead.

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My balls of dough with the marginalised runt of the litter.

pork belly bao process

And here’s a picture of a lonely bao getting shaped.

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And then after you steam the buns any small imperfections you make disappear as they poof up to steamy, fluffy goodness.

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I guess bao are kind of like Asian burgers? In that they’re both carbohydrate vehicles of fillings which common destination is your mouth. Except bao’s steamed.

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Garnish with some slightly crunchy cucumber pickles to lighten up the flavour (and provide some greens for your diet you unhealthy pig). Usually I eat these types of buns with some Chinese cabbage (生菜) or pickled vegetables (梅菜) but cucumbers are a lot easier to come by in London. The sweetness of the hoisin sauce and the savouriness of the scallions also complements the salty-sweet umami of the pork belly to deliver one heck of a fat-filled bite-sized package to your mouth.

Pork Belly Buns Bao (2)

Pork Belly Buns Bao (1)

I got the recipe from from here, which adapted the recipe from the Momofuku cookbook, which y’know, is famous for their pork bao. The recipe was a little lacking though – should definitely have read the comments before starting. For one thing the pork belly turned out wayyy too salty. Turns out you’re supposed to wash the brine off the meat first before you roast it.

Also, David Chang (of Momofuku) later posted the pork belly recipe on lucky peach with DIFFERENT TIMINGS. WHO DO I TRUST. Ended up listing temperatures and timings somewhere in the middle below, but go with your gut man.

In the recipe below I also changed when to add the fat into the bao (see notes), and made the cucumber pickle more sweet because again, I thought it was too salty. I also converted some of the ingredients to grams.


Pork belly (makes 12 portions, each portion being a palm sized bao)

  • 6 pieces sliced skinless pork belly, about 600g in total
  • 1/8 cup salt
  • 1/8 cup sugar
  • Some freshly ground black pepper

Steamed buns (makes about 22, halve if you want to have the exact(ish) number of buns but they freeze easily and it’s difficult to halve this recipe due to the tiny amounts of some ingredients so I made the full 22)

  • 6g yeast (about 1/2 tbsp)
  • 270g bread flour (about 2 cups)
  • 38g sugar (3 tbsp)
  • 3 tbsp skimmed dry milk powder
  • 1/2 tbsp salt
  • 1/4 rounded tsp baking powder
  • 1/4 tsp baking soda
  • 177g water (about 3/4 cups)
  • 40g rendered pork fat/shortening/oil in the liquid state, room/body temperature (see notes)
  • Vegetable oil to oil surfaces

To assemble

  • Hoisin sauce (you use about 2 tsp per bao so 24 tsp I guess?)
  • About 6 stalks scallions, cut diagonally for a e s t h e t i c s
  • 1 long cucumber, cut into 1/8-inch slices (yes, I know that the cucumber in my pictures are a lot thicker than that but I don’t have a mandolin give me a break)
  • 3 tbsp sugar
  • 1/2 tbsp salt


Pork belly

  1. Place the pork belly in a roasting pan that holds it snugly, fat side up.
  2. In a bowl, combine the salt and sugar. Rub the mixture all over the pork. Grind some black pepper all over the pork and rub that in too.
  3. Cover the pork with plastic wrap and refrigerate overnight (no longer than 24h).
  4. The next morning (or whatever), preheat the oven to 230°C (450°F).
  5. Discard any liquid that has accumulated in the pan. Give the meat a wash to get rid of the excess salt.
  6. Place the meat back in the pan, making sure the meat fits snugly. It’s important that it’s snug so it stays moist (I think)! Use a ramekin or some other oven-safe thing to crowd the pork belly if your pan is too big.
  7. Put the pork belly in the oven for about 40 mins, basting it with the rendered fat halfway through, until the meat is golden brown.
  8. Turn the oven temperature down to 120°C (250°F) and cook until pork is tender, about an hour more.
  9. Let the pork belly cool to room temperature before wrapping it tightly in cling film and refrigerating it, so it’s easier to cut to size.
  10. To reheat the pork belly, brown it again in oil or warm it up in a little water in a covered pan.

Steamed buns

  1. Stir together the yeast, flour, sugar, milk powder, salt, baking powder, and baking soda. Then add in 177g of water and knead until soft and elastic.
  2. Add in the fat and knead the fat into the dough. It might seem like too much fat at first but woah let me tell you dough can really tolerate a lot of fat. Makes you think about how much fat is in the bread you usually eat. Fat.
  3. Knead until the dough is super soft and elastic. Then cover with clingfilm and let it rise until doubled in size, about 1 hour 15 mins.
  4. When the dough is doubled in size, punch the dough down. Weigh out 25g portions of dough and shape each portion into a ball. Set each portion down on an oiled baking sheet.
  5. Cover the balls with oiled cling film and let them rise for 30 mins. While they are rising, cut out 22 pieces (or however many dough balls you got) of 10x10cm (or 4″) squares of baking paper.
  6. After 30 mins, use an oiled rolling pin to roll each ball into a 10cm long oval (or 4″, you don’t have to be too exact).
  7. Brush the top lightly with some vegetable oil, and place an oiled chopstick horizontally across the centre of the oval. Fold the oval over itself to form a bun. Gently pull out the chopstick, leaving the bun folded, and transfer the bun to a square of baking paper (see notes about giving your buns an overbite).
  8. Cover the buns with oiled clingfilm and let them rest for 45 mins.
  9. Set a steamer on top of a saucepan of water at a rolling boil. Working in batches so you don’t crowd the steamer, steam the buns on the parchment squares for 10 mins.
  10. To freeze the buns, allow them to cool to room temperature and freeze for up to 2 months. Reheat them in a steamer for 2-3 mins until warmed all the way through.

To assemble

  1. To make a quick cucumber pickle, combine the sliced cucumbers with 3 tbsp sugar and 1/2 tbsp salt in a bowl and toss to coat. Let it sit for 5-10 mins. Before use, dab the cucumber slices on some paper towels to get rid of some excess fluid.
  2. Open a warm bun and spread about 2 tsp of hoisin sauce on the inside (see notes).
  3. Add a piece of pork belly, a couple of slices of cucumber pickle, and some sliced scallions.


  • I kneaded the fat into the dough after kneading the flour and water together (as compared to the original recipe which just kneads everything together in one step) because I found that doing it this way usually results in softer, fluffier bread (or in this case bao).
  • I definitely did not get enough rendered fat out of the pork belly to put in the bao as some iterations of this recipe claimed to be able to achieve, so I’d suggest buying some lard or shortening to top up. I got about 10g of rendered fat, and topped up with some tallow and rendered lamb fat that my housemate had lying around in the fridge, as well as some vegetable oil. Make sure to melt your fat down to liquid first, and cool to body temperature before using in your bao.
  • I found that when shaping the bao it might be better to give the bao a bit of an overbite (ie the top half hanging over the bottom like this) just so it can stretch over your fillings better at the end.
  • If, like me, you have a bit of a sweet tooth (or if your pork belly turns out too salty) mix some honey into your hoisin sauce to spread on the bun.
  • I think my pork belly turned out a little too black so I’ve reduced the timings listed in the recipe above (probably because I’m using less meat and my pork belly was already sliced).
  • Overall though I still prefer steamed baos with braised pork belly rather than roasted pork belly. I subsequently made a batch of braised pork belly with this recipe and was really pleased with how it tasted with the bao. Here’s a pic (I ate it with some shiitake mushrooms that were stewing together with the pork).

Braised Pork Bun Bao

Pumpkin Buns with Pumpkin Filling

Too spooky for me.


Pumpkin-shaped bread has been really popular lately and I thought I’d try them too.


In case it wasn’t obvious from its appearance, the bread contains pumpkin. For extra adherence to theme, pumpkin’s in both the bread and the filling.


And yeah…I don’t know how the pinterest people did it but I couldn’t get the string off the bread in the end. Just get your friends to nibble round the string. Can’t do them too much harm. Extra fibre.

(Ok so after googling a bit turns out I was supposed to remove the string after the second proof. Oops.)


The pumpkin’s not super obvious in the dough, but the bread itself’s still really tasty. Can’t go wrong with enriched bread.


Crumb shot.


Garnish with some decorations stolen from a cupcake shop. This recipe’s loosely based off this youtube video. I say loosely because I didn’t follow her bread technique and left out the milk in the filling.

Ingredients (makes 12)

  • 400g pureed pumpkin (about 1 can). Split into two portions, 100g for the dough and 300g for the filling.


  • 300g bread flour
  • 160ml milk
  • 40g butter, softened
  • 7g dry yeast (1 packet)
  • 40g sugar
  • 6g salt
  • Some string
  • Pecans to decorate


  • 40g butter
  • 40g sugar
  • 1 tbsp cinnamon


  1. Mix the flour, yeast, sugar, and salt together. Then add the milk and 100g pureed pumpkin. Knead until smooth and elastic.
  2. Knead in the butter until the bread reaches windowpane stage.
  3. Let the dough rise in a covered bowl until doubled in size (about 1.5 hours for me, see notes).
  4. Meanwhile, make the filling. Mix 300g pureed pumpkin with the butter, sugar, and cinnamon. Refrigerate until firm.
  5. When the dough is doubled in size, knockback and split the dough into 12 equal pieces.
  6. Flour a surface and your rolling pin and flatten each piece of dough. Add about 1/12 of the filling into the centre of the dough circle (about 1 tbsp). Close the dough around the filling well and shape until it’s round.
  7. Use string to tie the dough ball, dividing it into 8 segments. Place each shaped bun onto a baking tray lined with baking paper.
  8. Cover with some floured clingfilm and let rise until doubled in size (about an hour).
  9. After the buns have doubled in size, remove the string (which I clearly didn’t). Decorate each bun with a pecan piece to make the “stalk”. Brush each bun with some milk to give it a bit of colour.
  10. Bake at 180°C for about 20 mins or until well coloured.
  11. Let cool on cooling rack.


  • Make sure to seal the filling well with the dough or it will leak out.
  • Don’t tie the buns too tightly with the string or it’ll squeeze the filling out.
  • The timings for the proving are a rough guide. It’s pretty cold where I am right now so proving might be longer for me than it is for you.
  • Make sure to remove the string before baking lol.
  • If you’re going to puree your own pumpkin you might have to adjust the liquid levels. I feel like canned pureed pumpkin’s a little wetter.

Pork Floss Buns

This is a soft, fluffy Asian-style bun with savoury pork floss and a delicately sweet, sticky filling.

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Like many Asian-style bread, it starts off with a water roux (tangzhong/汤种/湯種).

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This results in its characteristic fluffiness as opposed to the relative sturdiness of its western-style counterparts. In this case the softness of the dough was also aided by lots and lots of fat.

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I used a really ratchet brush to egg wash the rolls.

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And then decided to just change my mind and not egg wash the second batch (below). I honestly think it makes no difference since you’re going to cover the top with floss anyway. But since there’s a leftover egg yolk from making the dough, I guess you might as well just egg wash the top.

Also the second batch was larger because it was still rising in the time the first batch took to bake. But eh, I’m not looking for perfection.

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A transparent “mayonnaise” is used to stick the pork floss to the buns (and also looks suspiciously like something else…)

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The transparent mayonnaise tastes very similar to the one used by BreadTalk (a popular bakery chain in Singapore famous for its pork floss buns). The mayonnaise’s subtle sweetness really complements the savouriness of the bread and the floss. It also adds some much-needed moisture to the quite drying floss.

Also, injecting the mayonnaise into the slit in the bread is really immaturely fun.

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Oh yeah. If you don’t know what pork floss is, it’s a dried meat product which is slightly sweet. It’s really common in Chinese cuisine, and is used to pair with bread or porridge.

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I used the same dough as the one I used in my pineapple buns recipe, and just replaced the coconut cream with more double cream.

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Overall I thought this bake was pretty successful! It tasted really similar to BreadTalk’s pork floss bun which was where I got the inspiration from in the first place.

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You get a soft, fluffy enriched bun filled and covered with a sweet, sticky sauce. The whole thing is then topped off with the intensely savoury and mildly sweet pork floss, which adds a punch of saltiness, sweetness, and umami to the whole package.

The recipe of the bun was based off this one, and I got the recipe for the transparent mayonnaise from here, and reduced the sugar by 1/3.

Ingredients (makes 10 buns)

Water roux

  • 75g water (1/3 cup)
  • 14g plain flour (1 1/2 tbsp)
  • 1/8 tsp salt

Bread dough

  • 310g bread flour (2 1/2 cups)
  • 1 packet instant dry yeast
  • 25g granulated sugar (2 tbsp)
  • 110g heavy cream (1/3 cup)
  • 100g sweetened condensed milk (1/3 cup)
  • 1 large egg white
  • 37g unsalted butter, softened (2 1/2 tbsp)
  • Pork floss (I didn’t measure how much I used, maybe about 100g? See notes.)

Transparent mayonnaise (A)

  • 20g sugar
  • 3g salt
  • 17g butter
  • 150g water

Transparent mayonnaise (B)

  • 43g sugar
  • 17g corn starch
  • 67g water


Water roux

  1. Mix the water, flour, and salt together in a microwave-proof bowl until there are no lumps.
  2. Microwave on high at 15 seconds intervals, whisking the mixture until smooth every time you take the bowl out of the microwave. The mixture is ready when it is thick and leaves behind ribbons.
  3. Set aside to cool to room temperature.

Bread dough

  1. Mix together the bread flour, yeast, and sugar. Then add the water roux, heavy cream, sweetened condensed milk, and egg white. Knead well until the mixture is smooth and elastic.
  2. Add the softened butter in 3 additions, adding a new addition after the butter has been well incorporated into the bowl. Keep kneading until your bread reaches windowpane stage.
  3. Cover with a piece of oiled clingfilm and let rise until doubled in size, about 1.5 hours.
  4. Knock down the bread dough and split the dough into 10 equal pieces. Shape each dough piece into a ball shape, and then roll out into a oval between two pieces of baking paper. Roll the flat oval from the long edge to obtain a long sausage shape.
  5. Place the sausage shaped dough onto baking paper. Cover with a piece of oiled clingfilm and let rise for about 1 hour or until doubled in size.
  6. After doubled in size, create a egg wash with the leftover egg yolk and a splash of leftover cream. Brush over the top of the buns.
  7. Bake at 200ºC for 15-17 mins, or until golden brown.

Transparent mayonnaise

  1. Combine all the ingredients in (A) into a saucepan and heat over low heat. Stir occasionally until sugar and butter is completely melted.
  2. Meanwhile, combine the ingredients in (B) in a large bowl.
  3. When mixture (A) begins to boil, combine mixture (B) into mixture (A) and continue to cook over low heat. Remove from heat when mayonnaise thickens and gets transparent in colour.
  4. Allow to cool slightly before covering with clingfilm (to stop a skin from forming). Allow to cool completely to room temperature before using.


  1. Create a lengthwise slit in each bun.
  2. Fill a piping bag with the transparent mayonnaise.
  3. Fill the slit with the transparent mayonnaise and spread some mayo over the top of the buns as well.
  4. Dump some pork floss over the top.


  • I call it “transparent mayonnaise” even though it’s not really mayonnaise. It doesn’t contain any eggs. I don’t know what its real name is, it’s just what the recipe source called it.
  • You can use any leftover transparent mayo in sandwiches.
  • If you want to be hardcore, you can try making your own pork floss I guess. I just bought mine from a store.
  • Heavy cream is also known as double cream or whipping cream.
  • All timings listed are a general guide. It’s better to follow the description (eg doubled in size) rather than the timings, as the timing depends on many factors like the activity of your yeast, or the surrounding temperature. For example bread proofs twice as fast in Singapore than in London due to the temperature and humidity difference (yaaaas).
  • It’s important to oil the clingfilm to cover the bread or the bread will stick to the clingfilm and you’d lose some of the volume in the bread when removing the clingfilm.