Meat Floss Bread
Soft, pillowy bread topped with savory pork floss—a beloved Chinese bakery treat. The liquid starter gives the crumb a tender, slightly tangy richness that balances the savory, slightly sweet meat floss. Perfect for breakfast or as an afternoon snack.
Story
This recipe uses a liquid starter (also called a poolish) to develop flavor in the dough before the final bake. The starter ferments for a few hours, creating a more complex, bakery-quality crumb. Meat floss—tender, finely shredded dried pork—is a staple in Chinese bakeries, often paired with soft white bread for a savory-sweet contrast.
Ingredients
bread flour
300g
instant yeast
5g
warm water
100g for starter, plus more as needed
sugar
40g
salt
5g
milk powder
20g
egg
1 large
unsalted butter
30g, softened
pork floss (meat floss)
80g for topping
mayonnaise or softened butter
for spreading, optional
Instructions
1
Make the liquid starter
In a small bowl, dissolve the yeast in 100g of warm water (about 38°C/100°F). Stir in 100g of bread flour until smooth. Cover and let ferment at room temperature for 2–3 hours, until the mixture is bubbly and has risen noticeably. This develops flavor and improves the bread's texture.
2
Mix the dough
In a large bowl, combine the remaining flour, sugar, milk powder, and salt. Add the liquid starter, egg, and enough additional warm water to form a shaggy dough. Knead for 8–10 minutes until smooth and elastic. Add the softened butter a little at a time, continuing to knead until fully incorporated and the dough passes the windowpane test. Place in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
3
Shape and proof
Punch down the dough and divide into 8 equal portions (about 65g each). Shape each piece into a smooth round ball. Place on a lined baking sheet, cover loosely, and let proof for another 30–40 minutes until puffy.
4
Top and bake
Preheat your oven to 180°C (350°F). Optionally brush each roll lightly with softened butter or a thin layer of mayonnaise for extra richness. Sprinkle generously with pork floss, pressing lightly so it adheres. Bake for 20–25 minutes until the tops are golden brown and the bread sounds hollow when tapped on the bottom. Let cool slightly before serving.
