How to Make Fluffy Scallion Cheese Pork Floss Buns: A Step-by-Step Guide
Okay, let’s be real—who doesn’t love a warm, fluffy bun stuffed with savory pork floss, melted cheese, and a hint of scallion? I’ve been obsessed with these scallion cheese pork floss buns for months, and after testing a few recipes, I finally nailed the perfect one. Today, I’m spilling all the tea (and flour) so you can make them at home too. Trust me, your breakfast game will never be the same.
What You’ll Need for Scallion Cheese Pork Floss Buns
First things first: gather your ingredients. I’ve broken this down into two parts—dry and wet—so it’s easy to measure. No fancy tools required, but a stand mixer will save your arms (trust me, kneading by hand is a workout).
Ingredients List
- 260g bread flour (high-gluten is best for that chewy texture)
- 50g cake flour (low-gluten, keeps the buns soft)
- 15g powdered milk (adds creaminess)
- 80g heavy cream (hello, richness!)
- 3g salt (balances the sweetness)
- 45g granulated sugar (not too much, just right)
- 4g instant yeast (use active dry if that’s what you have—just activate first)
- 1 large egg (about 40g, room temperature)
- 100g whole milk (warm, not hot—yeast hates heat)
- Toppings & Fillings:
- Chopped scallions (green parts only, for freshness)
- Ketchup (yes, ketchup—trust me on the flavor combo)
- Mayonnaise (or Japanese mayo for extra creaminess)
- Pork floss (the shredded kind, not the crumbly stuff)
- Egg wash (1 egg + a splash of milk, whisked)
- Shredded cheese (mozzarella is perfect for melting)
Step-by-Step: Making the Dough
Let’s start with the dough—this is the foundation of your buns. If you get this right, the rest is easy peasy.
Step 1: Mix the Dry & Wet Ingredients
Grab your stand mixer (or a big bowl if you’re kneading by hand). Add the bread flour, cake flour, powdered milk, salt, and sugar to the bowl. Give them a quick whisk to combine. Then, add the heavy cream, room-temperature egg, and warm milk. Last, sprinkle the yeast on top—don’t let it touch the salt yet (salt can kill yeast if they meet too early).
Step 2: Knead Until You Get a Windowpane
Attach the dough hook to your mixer and knead on low speed for 5 minutes, then medium for another 8-10 minutes. You want to reach the “windowpane” stage—meaning you can stretch a small piece of dough thin enough to see light through it without it tearing. This takes patience, but it’s worth it for that chewy texture.
Pro tip: If you’re kneading by hand, it’ll take about 15-20 minutes. Just keep folding and pressing—your arms will hate you, but your buns will thank you.
Step 3: First Fermentation (Let It Rise!)
Once your dough is ready, shape it into a smooth ball and place it in a greased bowl. Cover it with a damp towel or plastic wrap and let it rise in a warm spot (like an oven with the light on) for 1-1.5 hours, or until it doubles in size. I always set a timer because I’ve forgotten about dough before—oops.
How do you know it’s done? Poke a finger into the dough—if the indentation stays, it’s ready. If it springs back, give it more time.
Shaping the Buns (The Fun Part!)
Okay, fermentation is done—time to get messy (in a good way).
Step 4: Punch Down & Divide
Take the dough out of the bowl and punch it down gently to release the air. Then, divide it into 10 equal pieces—use a scale if you want them to be perfect, but eyeing it works too. Roll each piece into a smooth ball and cover them with plastic wrap to rest for 15 minutes. This lets the gluten relax so you can shape them easily.
Step 5: Roll & Stuff
Take one dough ball and roll it into a oval (like a mini pizza crust). Spread a little mayonnaise on the center, then add a handful of pork floss. Don’t overstuff—you want to be able to seal the bun without it bursting open in the oven.
Fold the sides of the dough over the filling and pinch the edges together tightly. Roll it into a log shape, then tuck the ends under to make a smooth bun. Place it seam-side down in a greased baking pan (I use a 9×13 pan for 10 buns).
Step 6: Second Fermentation (Let It Rise Again!)
Cover the pan with plastic wrap and let the buns rise again for 30-45 minutes, or until they’re puffy and look like they’re about to touch each other. This is the final rise—don’t skip it! Your buns will be dense and sad if you do.
Baking & Toppings (The Payoff!)
Almost there—time to make these buns look (and taste) amazing.
Step 7: Brush with Egg Wash & Add Toppings
Preheat your oven to 180°C (350°F). While it’s preheating, brush the tops of the buns with egg wash—this will make them golden and shiny. Then, squeeze a little ketchup on top (I do a zig-zag pattern), followed by a dollop of mayonnaise. Sprinkle shredded cheese and chopped scallions over everything.
Step 8: Bake Until Golden
Put the pan in the oven and bake for 20 minutes. Keep an eye on them—if the tops start to get too dark, cover them with aluminum foil halfway through. When they’re done, they’ll be golden brown, smell amazing, and sound hollow when you tap the bottom.
My Honest Thoughts (And a Little Rant)
Okay, let’s be real—these buns are not diet food. But who cares? Life’s too short to skip warm, cheesy, savory buns. I made these for my family last weekend, and my little cousin ate three in one sitting (oops). They’re perfect for breakfast, snack time, or even a quick dinner (don’t judge).
One thing I learned the hard way: don’t skimp on the pork floss. I tried using a cheaper brand once, and it was crumbly and tasteless. Spend a little extra on good pork floss—your buns will thank you. Also, make sure your yeast is fresh! I once used expired yeast, and my dough didn’t rise at all. Total disaster.
Another pro tip: store leftover buns in an airtight container at room temperature for up to 3 days. To reheat, just pop them in the microwave for 10 seconds or the oven at 160°C (320°F) for 5 minutes. They’ll taste almost as good as fresh.
So, what are you waiting for? Grab your flour and get baking! Let me know how it goes—tag me in your photos if you make them. I’d love to see your creations. Happy baking!
