Homemade Chicken Floss Buns Recipe: A Must-Try for Bread Lovers!

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In the video, we’ll guide you through the simple and delicious process of making Chicken Floss Buns. These savoury treats are perfect for breakfast, brunch, or as a delightful snack.

You can easily make them yourself and add as much floss as you like. The original mayonnaise mixture that was spread on these buns was sweetened with condensed milk. For this recipe I’ve omitted the sweetness and simply spread it with Japanese mayonnaise. You can also spread with butter only. I also used ready bought floss for this recipe.

Vitamin C is used in this recipe as a bread improver which causes an increase in loaf volume and an improvement in crumb structure in bread dough. It also acts as a preservative and extends the shelf life of the bread.

To make these flavourful buns, please click the image below to view the Video Tutorial. 

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YouTube link: https://youtu.be/MTRm091KhF4

Homemade Chicken Floss Buns

Shiokman Eddie
A Must-Try for Bread Lovers!
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Ingredients
  

  • 550 g bread Flour
  • 11 g instant yeast 1 sachet
  • 60 g sugar
  • 8 g salt
  • 12 g dry milk powder
  • 120 g milk
  • 120 g water
  • 1 effervescent tablet Vitamin C optional
  • 40 g olive oil or vegetable oil
  • 2 eggs
  • 40 g unsalted butter softened
  • Mayonnaise or butter
  • Chicken floss

Instructions
 

  • Mix dry ingredients together in a bowl.
  • Pour room temperature milk into the dry ingredients and mix.
  • Add a tablet of effervescent Vitamin C in the water until fully dissolved. This acts as a bread improver to keep it soft and springy after baking.
  • Pour the Vitamin C water into the flour mixture and mix.
  • Add olive oil and beaten eggs and mix.
  • Mix all the ingredients together well.
  • Transfer dough onto a floured surface and knead for a while.
  • Spread soft butter on the dough and knead until the surface is smooth.
  • Add more flour if the dough is sticky.
  • Sprinkle some flour in a bowl and place the dough in the bowl.
  • Cover with a cloth and set aside for about an hour until the dough doubles in size.
  • Transfer proofed dough onto a floured surface and knead briefly. Add more flour if the dough is sticky.
  • Divide the dough into portions of 50g – 65g.
  • Roll each portion and shape into an oval shape. Place onto a tray with joints facing downwards.
  • After shaping, set aside for 1 to 1.5 hours to proof in the oven or cover top with a tea towel.
  • Glaze with milk.
  • Bake in a preheated oven at 160 C for about 12-15 mins. Lower temp to 150C and cover with parchment after 10 mins or move to lower tray to prevent top from burning.
  • Cool buns on a wire rack.
  • Place Japanese mayonnaise and chicken floss on separate plates. Loosen the floss.
  • Cut a slit in the middle of the buns.
  • Spread a generous amount of mayonnaise or butter if you prefer
  • Overturn the bun and press against the floss until the top is completely covered with it.
  • Ready to serve.
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