If you have been to an Asian bakery, you might have come across with some pork song buns. Pork song is dry shredded pork which is made from pork that has been stewed, shredded, seasoned, slowly sautéed, and dried. It is a long and slow process to make pork song. That is also why it has such a nutty, delicate and rich flavor.
Asian bakeries use pork song a lot. If you have a chance to try it, just go ahead and have one. You might instantly be hooked O(∩_∩)O~
Sometimes I love to bake pork song buns at home too.
Ingredient s for the buns:
For the starter：
20 g all purpose flour
100 g water
For the dough：
380 g all purpose flour
1 1/2 teaspoons yeast
50 g granulated sugar
120 g milk
1 large egg
4 g salt
40 g butter, diced and softened under room temperature
egg wash and white sesame seeds for topping (optional)
For crispy toppings：
For pork song and salted duck egg yolks filling：
8 salted duck egg yolks
1 package of pork song （4 盎司，约112克）
3 to 4 tablespoons syrup
*** I posted before how to make salted duck eggs from scratch: https://www.yankitchen.com/english-blog/salted-duck-eggs . Salted duck eggs and egg yolks are both available in most Asian grocery stores if you don’t want to wait that long. Take a look at the package when you buy them from store. Some are already cooked; some are not. Buy the ones that have been cooked. Otherwise, raw egg yolks need to be baked or steamed with a drizzle of rice cooking wine before adding to the filling. ***
In a small bowl, add 20 g flour. Whisk while gradually adding 100 g water to the bowl. Microwave the batter on high for 30 seconds. Take it out, whisk again. And then send back to the microwave for another 20 seconds. Take it out; whisk; and send back to microwave for 15 seconds. Repeat the process until you get a very thick batter.
Cover with plastic wrap. The starter can be used right away when it cools down. Or it can also be stored in fridge to be used on second day.
Add flour, dry milk powder, sugar and salt to a stand mixer bowl. Whisk well.
Add the starter, egg, milk. Sprinkle the yeast on top. Let it sit for 3 to 5 minutes.
Attach the dough hook to the stand mixer. Knead at speed 2.
When everything comes together to form a dough ball, add diced butter.
Continue to knead until the dough can pass window panel test.
Cover with lid or plastic wrap. Wait for about 60 minutes or until the dough doubles in its size.
While waiting for the dough to rise, prepare the filling.
With a fork, crush the egg yolks.
Add pork song and syrup, mix well.
Transfer the dough to a large lightly dusted wooden board.
Punch down and gently knead into a dough ball again. Cover with plastic wrap and allow the dough to rest for another 10 minutes.
Divide the dough into 16 equal pieces.
With a small rolling pin, roll out each piece thin and flat.
Wrap up and shape each one into small round ball.
Add to large baking pan. Cover with plastic wrap and let them rest for another 20 to 30 minutes.
Add all ingredients for crispy toppings to a small bowl. Whisk until everything is well combined together. Refrigerate until it is totally chilled and hardened.
Divide into 16 pieces too.
With a small rolling pin, roll each piece thin and flat. And add to the top of dinner rolls.
Brush each one with egg wash and then sprinkle with white sesame seeds.
Preheat oven to 400F/205C
Bake for 16 to 20 minutes, or until the rolls are golden brown.
Piping hot and fresh out of the oven！ O(∩_∩)O~
Shredded pork and salted duck egg yolks may sound like a bizarre combination. It is sweet and savory, strange but in a good way. Salted duck egg yolks have a rich fatty and nutty flavor. When combined with pork song, that aroma is amplified. No wonder this filling is a extremely hot trend in Asia countries for the last couple years O(∩_∩)O~