Chicken Floss Buns

First, prepare the sweet bun dough. Get ready 600g of high protein flour, 1 teaspoon of salt,, 3 tablespoons of milk powder, 100g of caster sugar. Prepare 2 grade A eggs and mixed together well 220ml water with 18g instant yeast. Put 80g of butter onto a bowl.

Once you are ready, combine in a mixer, the flour, salt, milk powder and the sugar. Blend it lightly before adding in the 2 eggs and while stirring evenly, poured in the 18g 220ml water slowly. Beat the combined ingredients for ten minutes to form a dough before adding the 80g butter for another round of beating of about eight minutes. If the small piece of dough is not yet stretchable enough, beat for another two or three minutes. If the dough can stretch to a thin layer without tearing, the dough is ready for use.

Leave the dough in a bowl, covered with damp cloth at a warm place and proof dough for about 45 minutes later as it double in size.

Next in line is to prepare the egg yolks, and to squeeze the lemon. At the same stage, get four tablespoons of caster sugar and two teaspoon of salt. About 350ml of corn oil is needed to make the mayonnaise.

650g of pre-grilled chicken floss and 2 eggs for glazing make the topping for the buns.

Put into the food processor the egg yolks, the lemon juice, the caster sugar and the salt and then blend it thick before dribbling into it a slow stream of the prepared corn oil. The continued blending would make the mixture creamy. Once, the mixture is ready, put it in the refrigerator.

Proceed to scale the dough at 80g for each portion and shape each portion into rounds. Leave them on greasy tray to prevent stickiness by spacing them. Let the portions rest for 50 minutes to rise again.

Brush with egg wash and bake buns in a preheated oven at 170 degree celcius for 13 minutes. Pull the trays out and cool the buns on wire rack before spreading a layer of mayonnaise inside the openings and on the tops. Lastly, coat each buns with pre-grilled chicken floss.