During quarantine, I have been experimenting a lot with bread fillings. I usually use the same bread base and just jazz it up with different fillings. One of my favourite Chinese pastries is Pork Floss Bun (肉鬆麵包), so I thought wouldn’t it be lovely to make something with that flavour profile but cut up akin to a cinnamon bun so I could see all the lovely swirls? So that’s exactly what I did on a lovely sunny afternoon. Here is how I made my Pork Floss and Green Onion Rolls!
Follow my soft and fluffy honey buns recipe until the shaping stage. Instead of forming your dough into buns, roll out the dough into a rectangle roughly 30 cm by 50 cm. The dough will restrict but just try your best to roll it out. Once you’ve rolled it out, sprinkle one cup of finely chopped green onions and a half cup of pork floss evenly across the bread. Roll the dough like a swiss roll and seal the edges. Lightly score the dough log into 2.5 cm sections. Using the dental floss method cut the rolls and place them into a pan. Cover with a towel and let it rise for another 20 minutes.
I like to sprinkle some toasted black sesame seeds on top before baking for aesthetics. Brush the rolls with an egg wash and water mixture and bake in a 400 degree Fahrenheit oven for 15 minutes.
