Bread Floss by Chef Aileen Asilom

Ingredients for the Bread Floss

• 1000g URC Universal Hard Flour
• 100g Milk Powder
• 300g Water
• 300g Fresh Milk
• 260g White sugar
• 24g Instant Dry Yeast
• 5 pcs Egg Yolk
• 5g Salt
• 160g Butter

Toppings

• 18g Mayo
• 10g Condensed Milk
• 576g Pork/Chicken Floss

Bread Floss Baking Procedure:

1. Combine all liquid ingredients, dissolve the white sugar then whisk in the egg yolks. Add the URC Universal hard flour and mix until totally incorporated. Cover with plastic wrap and let it rest for 30 minutes
2. Mix for 5 minutes then add the yeast, mix until the yeast is totally dissolved. Add the salt and continue mixing. Once it passes the window pane test, add the butter then continue mixing until it forms a fine textured dough.
3. In an oiled mixing bowl, form the dough into a ball, cover with plastic wrap and ferment it for 1 hour in the chiller.

Pork or Chicken Floss Procedure:

1. Roll out the dough into a rectangular 30cmx40cm baking tray or a 10″ by 14″ tray. Place dough in a baking tray, lined with parchment paper. Cover and let it proof for around 30~40 minutes.
2. Use a fork to poke holes all over the surface of the dough (this is to ensure that the bread will not puff up too much during baking). Brush with egg wash. Bake at 170~180 celcius for about 15 minutes (do not over bake).
3. Remove bread from tray and leave to cool. Invert the bread on a parchment paper. Cut a few slits along the longer edge of the bread, make the slits only half-way through the bread, do not cut through. The slits will make rolling up the bread easier.
4. Spread a thin layer of mayonnaise and condensed milk on the surface of bread and sprinkle with chicken or pork floss. From the longer edge, roll up like a swiss roll. Wrap the bread roll with the parchment paper. Secure and leave it for about 30 mins so that the roll can stay in its shape without unrolling. Cut into 6 slices.