First of all, what is pork floss ?
It’s dried pork torn into light, fluffy short cotton fibers. Originating from China (duh, like everything Asian is from China, omg), pork floss is now used prominently in Chinese, Taiwanese, Vietnamese, and even Indonesian cuisine. In Vietnam, it’s mostly used as topping of congee or filling for buns.
Similarly, what the hell is pork floss ranch buns? Well, they’re buns, topped with pork floss and ranch. Usually, in Vietnam, we make pork floss mayo buns, but I hate mayo, so I substituted it with ranch – my favorite dressing ever. I was kind of worried if if worked – ranch and pork, a Western cuisine dressing and an Asian protein, but somehow, it did. It tasted awesome. Now I don’t have to worry about breakfast for another week.
100 grams of all purpose flour
10 grams of butter
a pinch of salt
3 grams of instant dry yeast
50 grams of pork floss (or as much as you’d like) – you can buy it easily at any Asian market/store.
Chopped green onion, again, as much as you want
- Preheat the oven to 160 degrees, layer the baking tray with baking sheet.
- Put the yeast in 2 tea spoons of warm water (32-38 degrees) for 10 minutes.
- Mix the flour, butter, salt and activated dry yeast in a large bowl, mix until the dough is incorporated. If the dough is too wet, you can add more flour.
- Pour the dough into a surface and press it for 15 minutes more. The dough should be dry, non-stick, and elastic.
- Put the dough in a bowl brush lightly with oil, cover the bowl with a piece of dry cloth for about half an hour, until the dough doubled in size.
- Divide the dough in 4 equal pieces.
- For these buns, I rolled the dough into long thin stripes, then rolled them again to form spring-like buns.
- Wait for another half an hour, while covering the dough with the dry cloth again.
- Lightly beat the egg, and brush it on the dough
- Spray pork floss on top, then the green onions, then ranch.
- Bake the buns for 20-25 minutes or until they become golden brown.
And voila !