These soft and fluffy pork floss buns are made without a stand mixer and without windowpane kneading. Filled with savory pork floss and creamy mayonnaise, then baked until golden and fluffy. A beginner-friendly Chinese bakery classic that’s perfect for breakfast, snacks, or kids’ lunches.
Pork Floss Buns, a Little Memory from My Childhood
These pork floss buns bring back so many memories for me.
I remember eating them when I was very young, at a time when there weren’t many bread options around. And yet, this was one of my absolute favourites — soft, savory, and always so satisfying.
This recipe isn’t difficult at all. The only thing it really requires is a bit of patience for fermentation, but it’s completely worth it.
Every time I make these, I notice how much kids love them, which makes the effort even more rewarding.
I don’t use a stand mixer to make these buns. Everything is done by hand, making it approachable and perfect for home baking.
What is pork floss?
Pork floss is a dried, fluffy meat product commonly used in Chinese baking and pastries. It’s light, savory, and adds incredible flavor and texture to bread.
I’ve shared several pork floss recipes and bakes before, such as:
I also make my own homemade pork floss — you can check that out as well.
Why You‘ll Love This Recipe
- No stand mixer required — everything is done by hand with simple techniques.
- Beginner-friendly dough that doesn’t require kneading to a windowpane stage.
- Soft, fluffy, and savory buns filled with pork floss and mayonnaise.
- Cold-rest method makes the dough easier to knead and improves texture.
- Perfect for everyday baking — great for breakfast, snacks, or kids’ lunches.
- Bakery-style results at home using simple, familiar ingredients.
Ingredients and Substitutions
Bread Dough
- Bread flour (high-gluten flour) – This is the key to soft yet elastic buns. High-gluten flour gives the bread structure and chewiness. I don’t recommend substituting it with all-purpose or low-gluten flour, as the texture will be very different.
- Milk – Milk controls the dough’s hydration and helps keep the bread tender. Whole milk gives the best flavor and richness. I recommend bringing it to room temperature before mixing.
- Egg – A whole egg adds moisture, richness, and softness to the bread. Fresh eggs always give the best results.
- Salt – Salt enhances the overall flavor and balances the sweetness. Only a small amount is needed.
- Sugar – Sugar lightly sweetens the dough and helps activate the yeast. The buns are not overly sweet, just well-balanced.
- Instant dry yeast (high-activity yeast) – This is the fermentation backbone of the recipe. It can be mixed directly with the other ingredients without pre-activating.
- Butter – Butter adds aroma, softness, and richness. It must be softened to room temperature so it blends smoothly into the dough.
Filling and Toppings
- Pork floss – The star of the recipe. You can use original or seaweed-flavored pork floss depending on your preference.
- Mayonnaise – Adds moisture and a sweet-tangy flavor to both the filling and the topping.
- Ketchup – Used as a topping for a sweet and slightly tangy contrast. If needed, it can be replaced with sweet chili sauce.
- Scallions – Adds fragrance and a savory finish. This is optional and can be omitted if you prefer.
- Egg wash – Brushed on top to create a golden color after baking. If unavailable, milk works as a substitute.
How to Make Pork Floss Buns
1. Prepare the Ingredients
Soften the butter at room temperature until you can easily press it with your finger. Chop the scallions and set aside. Line a baking tray with parchment paper.
2. Mix the Dough and Cold Rest
In a large bowl, add the milk, egg, salt, sugar, and instant yeast. Stir thoroughly with chopsticks until the sugar and salt are fully dissolved.
Slowly pour the liquid mixture into the bread flour.
Stir until a shaggy dough forms with no dry flour remaining.
Add the softened butter.
Wearing gloves if desired, knead gently until the butter is fully incorporated and the dough comes together. At this stage, the dough does not need to be smooth.
Cover the bowl tightly with plastic wrap and place it in the refrigerator for 20 minutes to relax the gluten.
3. Knead and First Fermentation
Remove the dough from the refrigerator. Using a stretch-and-fold motion — pulling the edges toward the center — knead until the dough becomes smooth, fine, and no longer sticky.
Cover the dough and let it ferment in a warm place (28–30°C / 82–86°F) until doubled in size, about 40–60 minutes.
To check readiness, lightly flour your finger and poke the dough. If the indentation does not shrink back or collapse, the dough is ready.
4. Divide, Shape, and Fill
Gently press the dough with your palm to release excess gas.
Divide the dough evenly into 8 portions and roll each into a round ball.
Take one portion and roll it into an oval shape.
Slightly flatten one end to help with sealing later.
Pipe an appropriate amount of mayonnaise onto the end of the dough that is farther away from you, then spread an even layer of pork floss on top.
Starting from the unflattened end, roll the dough tightly toward the flattened end. Pinch the seam firmly to seal and shape it into an olive form.
Place on the prepared baking tray. Repeat with the remaining dough.
5. Second Fermentation
Place the tray in the oven with the oven turned off. Put a bowl of warm water at the bottom of the oven to create humidity.
Let the buns rise until they reach about 1.5 times their original size, approximately 20–30 minutes. The dough should feel light and airy.
6. Decorate and Bake
Remove the tray and brush the surface of the buns evenly with egg wash.
Preheat the oven to 160°C / 320°F (top and bottom heat) for about 10 minutes.
Pipe mayonnaise and ketchup on top, then sprinkle with chopped scallions.
Bake on the middle rack at 160°C for 25 minutes, until the buns are golden brown and spring back slightly when pressed.
Remove from the oven and let cool for 5 minutes before serving.
Tips & Tricks
- The Chill is Key: Don’t skip the 20-minute refrigerator rest. It makes the initially sticky dough much more manageable and easier to knead by hand without adding excess flour.
- Butter Temperature is Crucial: Ensure your butter is softened (able to hold a fingerprint) but not melted. Hard butter won’t incorporate, and melted butter will make the dough greasy.
- Create a Proofing Oasis: If your kitchen is cool, the oven trick with hot water is the best way to ensure a proper, humid rise. Just make sure the oven is off!
- Seal Tightly: When rolling up the filled dough, make sure to pinch the seam very well. This prevents the filling from leaking out during baking and keeps the buns looking neat.
- Don‘t Overbake: Bread continues to cook slightly out of the oven. Remove it when it’s golden brown. Overbaking can dry out the buns.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
While possible in a pinch, the results will differ. Bread flour has a higher protein content, which creates more gluten for a taller, softer, and chewier bun. With all-purpose flour, the buns may be slightly denser and less fluffy.
My dough didn‘t double in size during the first proof. What happened?
The yeast may be old, or the proofing environment may have been too cold. Yeast is most active around 28-30°C (82-86°F). Ensure your milk was at room temperature and find a warm, draft-free spot (like inside a microwave with a cup of hot water).
Can I make these ahead of time?
Yes! You can prepare the dough through the first proof, then punch it down, cover tightly, and refrigerate overnight. The next day, let it sit at room temperature for 30 minutes, then proceed with shaping, second proof, and baking. You can also freeze the baked and cooled buns for up to a month. Reheat in a warm oven or toaster oven.
Easy Pork Floss Buns – No Mixer, No Windowpane Kneading
Ingredients
For the Bread Dough
- 300 g bread flour
- 170 g whole milk room temperature
- 1 large egg about 50 g
- 20 g granulated sugar
- 3 g high-activity yeast about 1 tsp
- 2 g fine sea salt about ½ tsp
- 20 g unsalted butter softened
For Assembly & Topping
- Pork floss to taste (about 1 cup total)
- Salad dressing to taste
- Tomato sauce to taste
- 1 scallion finely chopped
- 1 egg beaten with 1 tsp water (for egg wash, optional)
Instructions
Prepare the Ingredients
- Soften the butter at room temperature until you can easily press it with your finger. Chop the scallions and set aside. Line a baking tray with parchment paper.
Mix the Dough and Cold Rest
- In a large bowl, add the milk, egg, salt, sugar, and instant yeast. Stir thoroughly with chopsticks until the sugar and salt are fully dissolved.
- Slowly pour the liquid mixture into the bread flour.
- Stir until a shaggy dough forms with no dry flour remaining.
- Add the softened butter.
- Wearing gloves if desired, knead gently until the butter is fully incorporated and the dough comes together. At this stage, the dough does not need to be smooth.
- Cover the bowl tightly with plastic wrap and place it in the refrigerator for 20 minutes to relax the gluten.
Knead and First Fermentation
- Remove the dough from the refrigerator. Using a stretch-and-fold motion — pulling the edges toward the center — knead until the dough becomes smooth, fine, and no longer sticky.
- Cover the dough and let it ferment in a warm place (28–30°C / 82–86°F) until doubled in size, about 40–60 minutes.
- To check readiness, lightly flour your finger and poke the dough. If the indentation does not shrink back or collapse, the dough is ready.
Divide, Shape, and Fill
- Gently press the dough with your palm to release excess gas.
- Divide the dough evenly into 8 portions and roll each into a round ball.
- Take one portion and roll it into an oval shape.
- Slightly flatten one end to help with sealing later.
- Pipe an appropriate amount of mayonnaise onto the end of the dough that is farther away from you, then spread an even layer of pork floss on top.
- Starting from the unflattened end, roll the dough tightly toward the flattened end. Pinch the seam firmly to seal and shape it into an olive form.
- Place on the prepared baking tray. Repeat with the remaining dough.
Second Fermentation
- Place the tray in the oven with the oven turned off. Put a bowl of warm water at the bottom of the oven to create humidity.
- Let the buns rise until they reach about 1.5 times their original size, approximately 20–30 minutes. The dough should feel light and airy.
Decorate and Bake
- Remove the tray and brush the surface of the buns evenly with egg wash.
- Preheat the oven to 160°C / 320°F (top and bottom heat) for about 10 minutes.
- Pipe mayonnaise and ketchup on top, then sprinkle with chopped scallions.
- Bake on the middle rack at 160°C for 25 minutes, until the buns are golden brown and spring back slightly when pressed.
- Remove from the oven and let cool for 5 minutes before serving.
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