This pork floss bun recipe brings together a light, airy pancake-like cake with flavorful layers of meat floss, making a delightful snack that’s perfect for any time of the day. Once you try it, I’m sure you’ll fall in love with it just like I did!
Why I Love This Pork Floss Bun Recipe
After making pork floss, I quickly realized I needed to find a way to use up all that deliciousness.
That’s when I discovered pork floss buns, and they’ve become one of my go-to recipes.
This pork floss bun is a lot like making a Pork Floss Cake, but it’s so much simpler.
There’s no need for an oven, and you don’t have to worry about rising dough or complicated steps. Just mix your ingredients, pour the batter into a pan, and cook.
The buns come out incredibly soft and fluffy, and when my kids ask for seconds (or even thirds), I know I’ve hit the mark!
What is pork floss?
Pork floss, also known as “rousong” in Chinese cuisine, is a fluffy, dried meat product made by slow-cooking pork in a savory marinade and then shredding it into fine, light strands.
It’s often used in Chinese cooking as a topping for buns, congee, or even rice.
The pork floss I use in this recipe has a little extra flavor boost from seaweed, which adds a nice umami depth and a slight oceanic twist.
However, if you prefer, you can use plain pork floss instead—just check out my Meat Floss recipe to make your own!
Why You’ll Love These Pork Floss Buns
- Quick and Easy: No yeast, no oven, and minimal ingredients make this recipe a breeze.
- Soft and Fluffy: The buns have a delightful texture that’s soft on the inside and slightly chewy on the outside.
- Savory-Sweet Flavor: The combination of pork floss and seaweed creates a perfect balance of savory and sweet.
- Kid-Friendly: My children absolutely love these buns, and they’re a great way to introduce them to new flavors.
Ingredients:
For the bun base:
- 4 eggs
- 40g milk
- 30g white sugar
- 40g vegetable oil
- 45g cake flour
- A small amount of white vinegar (or lemon juice)
For the filling:
- Appropriate amount of salad dressing (adjust to taste)
- 150g pork floss (adjust based on personal preference)
Instructions:
- Prepare the Batter:
- Start by separating the egg whites and egg yolks carefully, placing each into separate containers. It’s important to make sure the containers are clean and free of any oil or water, as this will affect the whipping of the egg whites.
- In the container with egg yolks, add 40g milk, 30g white sugar, and 40g vegetable oil. Use a manual whisk or chopsticks to stir in a “Z” shape until fully incorporated and emulsified, with no visible oil streaks.
- Sift 45g of cake flour into the egg yolk mixture to ensure smooth batter. Then, gently fold the mixture with a spatula until smooth, making sure there are no lumps of flour.
- Whip the Egg Whites:
- Add a few drops of white vinegar (or lemon juice) to the egg whites, and then add 30g white sugar.
- Using an electric mixer, beat the egg whites until soft peaks form. When you lift the whisk, the peaks should stand straight up and not bend.
- Combine the Batter and Egg Whites:
- Gently fold one-third of the whipped egg whites into the egg yolk mixture using a spatula. Be gentle and quick to avoid deflating the egg whites.
- Once the initial mix is incorporated, pour the combined batter back into the remaining egg whites. Continue folding gently until fully combined, with no visible streaks of egg whites or batter. The final mixture should be light and smooth.
- Prepare the Pancakes:
- Prepare a piping bag (or use a plastic bag with a small hole) and fill it with the batter.
- Heat a non-stick frying pan on low heat. It’s important to cook the pancakes on low heat to avoid burning the batter.
- Pipe small circles of batter (about 5-6 cm in diameter) onto the pan, leaving space between each to prevent them from sticking together.
- Once the batter is piped, add a small amount of water around the pancakes. Be careful not to let the water touch the batter. Cover the pan with a lid and cook on low heat for about 1 minute. The pancakes are done when the surface is dry and the edges start to lift.
- Carefully flip the pancakes and add a little more water. Cook the other side for another minute. Once done, remove the pancakes and let them cool on a cooling rack.
- Assemble the Pork Floss Buns:
- Spread a layer of salad dressing on one side of a pancake. Adjust the amount based on your preference.
- Place another pancake on top of the one with the dressing. Spread more salad dressing on the top side.
- Gently press the dressing-covered side into the pork floss, coating the pancake evenly. Repeat the process on the other side.
- Once coated, your delicious pork floss buns are ready to serve!
Frequently Asked Questions
Can I make these buns in advance?
Yes, you can prepare the pancakes in advance and store them in an airtight container. Assemble the buns when you’re ready to enjoy them.
Can I substitute pork floss with another filling?
Absolutely! While pork floss is traditional, you can experiment with chicken floss, beef floss, or even vegetarian options like tofu or veggie meat.
Can I use a non-stick frying pan?
Yes, a non-stick pan is ideal for this recipe as it helps prevent the pancakes from sticking during cooking.
Savory Pork Floss Buns: A Quick and Easy Snack
Ingredients
For the bun base:
- 4 eggs
- 40 g milk
- 30 g white sugar
- 40 g vegetable oil
- 45 g cake flour
- A small amount of white vinegar or lemon juice
For the filling:
- Appropriate amount of salad dressing adjust to taste
- 150 g pork floss adjust based on personal preference
Instructions
Prepare the Batter:
- Start by separating the egg whites and egg yolks carefully, placing each into separate containers. It's important to make sure the containers are clean and free of any oil or water, as this will affect the whipping of the egg whites.
- In the container with egg yolks, add 40g milk, 30g white sugar, and 40g vegetable oil. Use a manual whisk or chopsticks to stir in a "Z" shape until fully incorporated and emulsified, with no visible oil streaks.
- Sift 45g of cake flour into the egg yolk mixture to ensure smooth batter. Then, gently fold the mixture with a spatula until smooth, making sure there are no lumps of flour.
Whip the Egg Whites:
- Add a few drops of white vinegar (or lemon juice) to the egg whites, and then add 30g white sugar.
- Using an electric mixer, beat the egg whites until soft peaks form. When you lift the whisk, the peaks should stand straight up and not bend.
Combine the Batter and Egg Whites:
- Gently fold one-third of the whipped egg whites into the egg yolk mixture using a spatula. Be gentle and quick to avoid deflating the egg whites.
- Once the initial mix is incorporated, pour the combined batter back into the remaining egg whites. Continue folding gently until fully combined, with no visible streaks of egg whites or batter. The final mixture should be light and smooth.
Prepare the Pancakes:
- Prepare a piping bag (or use a plastic bag with a small hole) and fill it with the batter.
- Heat a non-stick frying pan on low heat. It's important to cook the pancakes on low heat to avoid burning the batter.
- Pipe small circles of batter (about 5-6 cm in diameter) onto the pan, leaving space between each to prevent them from sticking together.
- Once the batter is piped, add a small amount of water around the pancakes. Be careful not to let the water touch the batter. Cover the pan with a lid and cook on low heat for about 1 minute. The pancakes are done when the surface is dry and the edges start to lift.
- Carefully flip the pancakes and add a little more water. Cook the other side for another minute. Once done, remove the pancakes and let them cool on a cooling rack.
Assemble the Pork Floss Buns:
- Spread a layer of salad dressing on one side of a pancake. Adjust the amount based on your preference.
- Place another pancake on top of the one with the dressing. Spread more salad dressing on the top side.
- Gently press the dressing-covered side into the pork floss, coating the pancake evenly. Repeat the process on the other side.
- Once coated, your delicious pork floss buns are ready to serve!