Have you ever try Dried Shredded Pork Bun at 85 degrees bakery? It’s one of my favorites must get when I make a trip there. It’s savory, sweet, buttery, especially when it just comes out from the oven.
This was my first attempt to make these buns but they turned out great. I didn’t make the dried shredded pork. You can get any Asian sandwich shop.
Baking is fast but the preparation requires a good amount of time. The recipe will yield around 14-16 buns.
Let’s get started.
Dried Shredded Pork Bun Recipe
Dried shredded pork topping on top with Chinese sausage filling.
Ingredients
- 4 cups all-purpose flour
- 1 cup whole milk
- 1 tbsp active yeast
- 3 tbsp sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter melted
- 2 eggs plus 1 egg yolk
- 4 Chinese sausage cooked and cut into small cubes
To make the sauce:
- 2 eggs room temperature
- 2 tbsp powdered sugar
- 1/2 cup vegetable oil
- pinch of salt
Instructions
- In the microwave-safe cup, pour milk and warm for 30 seconds. Then add yeast and sugar. Stir until all combined. Set aside and let it rest 5-10 minutes until yeast becomes bubbly.
- In the small bowl, whisk 2 eggs until beaten. Set aside.
- In another large bowl, combine all-purpose flour, salt, melted butter, beaten eggs, yeast.
- To knead the dough, continue to stretch between both hands back and forth, you need to do this for about ten minutes until the dough is very springy and stretchy.
- Cover with plastic wrap and allow the dough to rise in double size (estimate 45 minutes to an hour).
- Use the baking tray with parchment paper.
- When the dough ready, use your scale, cut the dough and measure each around 60-63 grams.
- Knead into ball ball-shaped and add some sausage. Arrange on baking. Gently cover with plastic wrap let the dough rest for 10 minutes or until they double in size.
- Pre-heat oven to 350 degrees.
- Brush beat egg yolk on surfaces and bake for 15 minutes.
- Let cool.
- Make a sauce:
- In the medium pot, add some water and turn on medium heat. Put a glass bowl on the pot, whisk eggs with powdered sugar then slowly add oils.
- Brush a layer of sauce on top of buns and generous sprinkle dried shredded pork.
