Meat Floss Mozzarella Cheese Bun (Yudane)

An oriental flavour bun with crunchy roasted sesame seeds topping, and filled with pork/chicken floss, green scallions, coriander leaves, and mozzarella cheese. From these flavourful ingredients, I'm sure you would be able to imagine wonderful taste of these golden buns 😋

I particularly love the golden base of the bun 😍

Video 📹

Yield: 10 small buns

Raw dough weight: 536g

Baking temperature: Preheat oven to 200℃ for about 10 minutes.  After closing the oven door, reduce the temperature to 180℃, and bake for about 12 minutes, reduce to 170℃ for 5 minutes, turn off the oven and let the buns bake for another 2 minutes, or till the tops are golden brown.

Ingredients

200g bread flour

20g superfine wholegrain flour

35g raw sugar

1g instant dry yeast

50g natural yeast/sourdough, 100% hydration*

30g yudane dough^

20g multigrain soy pulp, optional %

110g lactose-free milk, cold 

15g beaten egg 

15g whipping cream

25g cold water, to be added depending on dough condition

3g low sodium salt

20g unsalted butter, softened

* 50g natural yeast can be replaced by 25g each of bread flour and water + 1/8 tsp instant dry yeast. Let the mixture stand for about 1 hour or more till it doubles in volume, before use. You can also keep the mixture in the fridge overnight and thaw it for 1 hour before use.

^ 30g yudane dough is prepared by combining 16g of bread flour with 16g of very hot or boiling water into a sticky dough. Wrap the yudane dough in cling wrap, and cool down before use. Use a silicone spatula to scrape out the sticky yudane dough from the cling wrap.

% Multigrain soy pulp was the residue of organic soya beans, red kidney beans, split green peas, black beans, pumpkin seeds, almonds, walnuts, and mung beans, after extracting the milk.

Toppings

egg wash

16g roasted sesame seeds

Fillings

40g pork/chicken floss, crispy type

13g green scallion, cut

5g coriander leaves, cut

60g mozzarella cheese, shredded

Directions:

1. Knead the dough following your preferred method. 

For my method, you can refer to my recipe Yudane Milk Bread. After kneading the dough to window pane stage, 

2. After kneading the milk dough to window pane, shape the milk dough into a ball, and keep in a plastic bag coated with a little cooking oil. Keep the dough in the fridge overnight.

3. In the next day, remove the outer plastic bag, and let the dough thaw at room temperature for about 70 to 80 minutes.

4. While the dough is thawing, get ready the filling ingredients.

5. Divide the dough into 10 portions, shape into 10 balls and let them rest for about 15 minutes.

6. Flatten the milk dough and roll flat. Add pork/chicken floss, green scallions, coriander leaves, and shredded mozzarella cheese to the flattened dough.

Wrap up the dough and seal. Shape the dough into a ball shape.

Brush a little water over the top of the shaped dough, and use the wet surface to "pick-up" sesame seeds from a bowl of roasted sesame seeds.

7. Arrange the shaped dough in a non-stick baking tray. Let the shaped dough prove in a cold oven for about 40 to 45 minutes.

8. Preheat the oven to 200℃. While waiting, brush the shaped dough with beaten egg.

Use a small pair of scissors to snip 3 cuttings over the top of the shaped dough.

9. After closing the oven door, reduce the temperature to 180℃, and bake for about 12 minutes; reduce to 170℃ for 5 minutes; turn off the oven and let the buns bake for another 2 minutes, or till the tops are lightly brown.

10. Remove the buns from the oven, and let the hot buns cool down a while before serving.

Keep unconsumed buns in the fridge, and heat up before serving. Best serve warm 😋😋