Pork Floss Sausage Buns

I based this on a recipe from Xiachufang. This was only my second time baking bread, so I don’t have much experience. The first loaf I baked wasn’t this one — it turned out badly, more like a flatbread…

Anyway, the final steps are always the same — flour, salt, eggs, milk, and sugar, then knead the dough… oh right, and yeast.

Waiting for the dough to double in size. This part takes forever… and it’s rough…

Then knead out the air bubbles and divide the dough.

A little longer and it’ll be ready to bake bread.

That’s about it. One sausage, a bit of pork floss, three slashes, roll it up, done.

Once they’re rolled up, they need to proof a bit longer — still at double size… then they’re ready for the oven, 180°C (350°F) for 20 minutes.

Then, because I wasn’t confident enough and worried it wouldn’t be done, I bumped it to 25 minutes. That was actually a bit much—the bread came out slightly burnt.

That said, it tasted good. Experience adds up, so next time should turn out better.