Pork floss will be a familiar sight to anyone who’s poured over the display cases at any Chinese bakery, where you’re likely to find it as a coating on tall, bouncy sponge cakes, in Swiss-roll ...

Pork floss is a topping that's popular across Asia. from China, ... It is drier and is ideal for use in sandwiches or bao buns where its stronger flavor and chewier texture can really shine.

Preparation. Dough Step 1. Cook ¼ cup plus 3 Tbsp. milk and 2 Tbsp. bread flour in a small saucepan over low heat, whisking constantly, until thickened to a paste, 2–3 minutes.

Whatever you call it, these wispy strands of sweet and salty dried pork have an airy, delicate texture that makes floss a flavorful addition to jook (page 230), salads, and yes, buns. The ...

If you were an “adventurous” eater during the early-to-mid 2000s, you probably got your fill of bacon, or at least grew weary of creative bacon applications.

An example is La La's salted egg and pork floss lava cake. The sweet bun is filled with salty-sweet egg sauce and topped with pork floss (finely shredded dried pork, with a cotton candy-like texture).

It’s hard not to be awed by the dazzling variety of pastries, breads, buns, cakes, rolls, tarts, cookies and savory baked goods churned out at the perpetually buzzing Bakery 1908 in Mills 50.

In Cantonese cuisine, pork buns are often enjoyed as a snack. What sets pork bao apart in terms of flavor is its versatility -- it can be both sweet and savory, much like the Filipino siopao.