PORK FLOSS GREEN ONION BABKA

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Delicious Chinese style babka with pork floss and green onion. This babka recipe incorporating Tangzhong method to make the softest and lightest bread you will ever have. A winning bakery that’s worth every single second!

PORK FLOSS GREEN ONION BABKA

Whenever I visit a Chinese bakery shop, pork floss bun is always my top favourite. I usually grab a few of them at the checkout as I know when I get home they are usually the first to disappear from my kitchen countertop. I still remember me and my sister used to fight over the last pork floss bun when we were younger. So lesson learnt!!!!

WHAT IS PORK FLOSS

You probably not familiar with pork floss unless you grew up in Asia. Having say that, pork floss products are getting popular in certain Western countries such as Australia. Pork floss products can be found easily across Australia’s Asian grocery stores or Chinese bakery shops/cafes.

So what is pork floss? It is a type of dried meat that’s cook using stewing method in mixture with sauces and spices until individual muscle can be easily torn apart. The meat is then partially dried up in the oven then cook in a wok until it is completely dry with a light and fluffy texture.

Some popular ways of consuming pork floss includes, but is not limited to used as the fillings of savoury buns, pastries as well as snacks, also topping for congee and rice etc.

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WHAT IS BABKA

Babka is a type of sweet braided cake that’s look like a bread with filling. It is originated from the Jewish community. This bakery fills with sweet filling and is often make for special occasion. The most common and popular fillings for babka are chocolate and cinnamon. There are also some savoury babka available on the market such as cheese babka, pesto babka, sundried tomato babka etc.

Today, I’m going to share this Chinese style babka recipe with pork floss and green onion fillings. This babka is pillowy soft, light and fluffy using Tangzhong method. The dough is spread with sweetened mayonnaise then tops with savoury pork floss, spring onion and toasted white sesame seeds.

How does it sound? You can’t beat it if you love savoury bakery like me!!! Give it a try and let me know your thought through below comment 🙂

This pork floss green onion babka recipe make 2 standard loaves which equivalent to 12 serving.

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INGREDIENTS TO MAKE PORK FLOSS GREEN ONION BABKA

For bread dough:

Tangzhong – All purpose flour and water. For more information about Tangzhong and how to make tangzhong, refers to VEGAN CINNAMON CHALLAH BREAD.

Bread flour

Yeast

Sugar

Salt

Milk

Vegetable oil

Egg

For filling:

Mayonnaise

Pork floss (you can use chicken or beef floss)

Spring onions, finely chopped

Toasted white sesame seeds

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HOW TO MAKE PORK FLOSS GREEN ONION BABKA

In a large mixing bowl, add all the dry ingredients and stir to combine. Add milk, vegetable oil and egg, beat on medium speed for 2 minutes until mixture comes together.

Add tangzhong and turn on high speed, beat for 10 minutes until dough form into a round, smooth dough ball. The dough should be shiny and elastic. Perform a window pane test.

Cover the dough with a clean cloth or plastic wrap, place at a warm place and let’s rest for an hour or until doubled in size.

Lightly flour your finger tip, poke a hole at the center of the dough, if the hole remained and doesn’t spring back, it is ready to go.

Transfer dough to the work station, punch down dough to let air bubbles out. Cut the dough in half and place one portion aside cover with plastic wrap to prevent it from drying out.

Roll out one dough using a roller into a rectangle.

Spread a thin layer of mayonnaise over the dough but leave the 4 sides of about an inch clear. Sprinkle chopped spring onion and sesame seeds then place pork floss evenly on top.

Roll in up into a log from the long end. Pinch and seal the edge tightly.

Cut the dough in half lengthwise using a sharp knife but leaving one end attached. Twist and braid the dough together, with the cut side facing up all the way to the end. Seal both end tightly and tuck it underneath the bread dough.

Place the dough into the prepared loaf pan line with baking paper. Repeat the same steps for the second portion of dough. Cover both loaves pan with clean tower, place at a warm place and let’s rest for another 30-60 minutes until doubled in size.

Preheat oven to 175°C when the dough is almost ready. Brush with egg wash and sprinkle extra white sesame seeds on top when they are ready to bake. Transfer to the oven and bake for 35 minutes, until golden brown.

Cover both loaf pans with foil at the last 10 minutes to prevent from burning. Remove cooked babkas from the oven, let’s sit in the pan for 10 minutes before remove it from the pan and cool down on a cooling rack. Slice and enjoy it while it warm or let’s cool down completely before serve.

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Did you make this recipe? I’d love to hear how it went in the comments below. Snap a photo and tag @dreamtocookblog with #dreamtocook. I love seeing your creations!

If you enjoyed this recipe, please share it with your friends and family or on social media! Thank you so much for visiting my blog 😊

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RECIPE

Delicious Chinese style babka with pork floss and green onion. This babka recipe incorporating Tangzhong method to make the softest and lightest bread you will ever have. A winning bakery that’s worth every single second!



PORK FLOSS GREEN ONION BABKA
Prep time: 40 minutes
REST TIME: 2 HOURS
cooking time: 35 minutes
TOTAL TIME: 3 HOURS 15 MINUTES
serve: 2 LoaVES/12 slices

INGREDIENTS:

Tangzhong:
– 1/2 cup, 125g all purpose flour
– 3/4 cup, 190ml water

Bread dough:
– 3 cups, 402g bread flour
– 1 1/2 tsp instant yeast
– 1/3 cup, 80g sugar
– 1/2 tsp salt
– 1/2 cup, 125ml milk
– 1/3 cup, 80ml vegetable oil
– 1 large egg
– 3/4 cup tangzhong

Filling:
– 3 tbsp mayonnaise
– 1/2 cup pork floss
– 1/3 cup chopped spring onions
– 2 tbsp toasted white sesame seeds

Egg wash:
– 1 egg + 1 tbsp water, whisk well



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INSTRUCTIONS

– In a large mixing bowl, add all the dry ingredients and stir to combine. Add milk, vegetable oil and egg, beat on medium speed for 2 minutes until mixture comes together.

– Add tangzhong and turn on high speed, beat for 10 minutes until dough form into a round, smooth dough ball. The dough should be shiny and elastic. Perform a window pane test.

– Cover the dough with a clean cloth or plastic wrap, place at a warm place and let’s rest for an hour or until doubled in size.

– Lightly flour your finger tip, poke a hole at the center of the dough, if the hole remained and doesn’t spring back, it is ready to go.

– Transfer dough to the work station, punch down dough to let air bubbles out. Cut the dough in half and place one portion aside cover with plastic wrap to prevent it from drying out.

– Roll out one dough using a roller into a rectangle.

– Spread a thin layer of mayonnaise over the dough but leave the 4 sides of about an inch clear. Sprinkle chopped spring onion and sesame seeds then place pork floss evenly on top.

– Roll in up into a log from the long end. Pinch and seal the edge tightly.

– Cut the dough in half lengthwise using a sharp knife but leaving one end attached. Twist and braid the dough together, with the cut side facing up all the way to the end. Seal both end tightly and tuck it underneath the bread dough.

– Place the dough into the prepared loaf pan line with baking paper. Repeat the same steps for the second portion of dough. Cover both loaves pan with clean tower, place at a warm place and let’s rest for another 30-60 minutes until doubled in size.

– Preheat oven to 175°C when the dough is almost ready. Brush with egg wash and sprinkle extra white sesame seeds on top when they are ready to bake. Transfer to the oven and bake for 35 minutes, until golden brown.

– Cover both loaf pans with foil at the last 10 minutes to prevent from burning. Remove cooked babkas from the oven, let’s sit in the pan for 10 minutes before remove it from the pan and cool down on a cooling rack. Slice and enjoy it while it warm or let’s cool down completely before serve.

OTHERS CHINESE BAKERY YOU MAY LIKE

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