Chinese New Year Nori Pork Floss Buns

DOUGH

• Mix Dry ingredients and wet ingredients in the mixer for 5 minutes slow then 5 minutes fast.
• Bulk ferment for 30 minutes in 30’c proof box.
• Then portion dough 50g each then rest for 15 minutes. Roll out the dough and shape into a batard.
• Ferment for 1 hour in the proofer for 30’c 60% humidity.
• Bake in the oven for 180c top then 180 below  for 12 minutes
• Let it cool before serving

COATING

• Mix all ingredients until it is homogenous.
• Place on top of the baked bread so that the toppings can stick onto the bun. 

TOPPINGS

• Place on top of the bun, be generous with the toppings until it fully coats the top of the bread