more bread!

Speaking of pork floss buns, what do I usually associate it too..hmm..yes, you guessed it, breadtalk. Well, pork floss isn't my no.1 favourtite/comfort food. (I think i'm a little odd right, keep baking stuff i don't like to eat) I used to LOVE pork floss when I was a kid..especially when it is sandwiched between 2 bread that's been spread with a thick slab of butter. The combination is..mmm..heavenly..I think i must have had too much of it too often, that somehow, i grew to dislike it instead.

I guess, now I'm slowly trying to re-kindle my love for it haha! Especially since I made these buns. To be honest, I havent tried a single pork floss bun from breadtalk nor from any bakery at all. So, I asked my siblings about it, about how it tastes etc. They all mentioned this mysterious custart like, not really butter, not really mayo, dunno-what-is-it thing. Just then, I recalled coming across this blog which mentioned about the "transparent mayonaise" breadtalk uses. tada! that must be it..

I jumped at the recipe and made it. It looked transparent to me, and looked like those they used to "stick" the pork floss. (I'm sure you've observed those breadtalk people making them) But...my sister said, "why so sweet ah?" sigh..

Just then, I had one bun which i had mistakenly wrapped in butter instead of the transparent mayo.. and that one, my sister nodded her head in agreement while she gobbled the bread. (ok..maybe she was hungry) So it struck me that, why bother making the transparent mayo? Just fall back on the heavenly match between butter and pork floss. One try of that bun with a mistake brought back some childhood memories..and I THINK i might just have began falling in love with pork floss again =p

I made these buns with the sponge and dough method again but this time, it didn't feel as successful as the other time. The songe portion felt like it overproofed as I could smell hints of alcohol. I went ahead as I have already prepared the ingriedients for the dough portion. To my surprise, while interviewing my sis abt the bread, she mentioned that this time, the "bread taste" was present..my heart skipped a beat, though I was puzzled as to why (since the dough kinda overproofed) It still remains as a mystery as of now but I'm glad with how it turned out =p
These are really good out of the oven, really soft. And goes really well with a nice hot cup of coffee/tea/milo/etc This time, no bread improver was used but the texture was still really really good..=D