Singapore · Wheat
Chicken Floss Bun
Chicken Floss Bun
A savoury bun finished after baking with chicken floss and a thin layer of mayonnaise.
Illustrative photograph · MOs810 · CC BY-SA 4.0
An example chicken-floss roll; its shape differs from this recipe’s oval bun.
What makes this bread distinctive?
Floss-topped soft bread is associated with Singapore bakeries such as BreadTalk. Floss is a fine, dry, fibrous meat product; original or alternative versions can contain pork. This adaptation chooses chicken to suit Turkish readers. Ingredient choice alone is not a halal certification; check producer certificates when relevant.
- Flour profile
- Wheat
- Core technique
- Enriched yeast dough + filling
HOME-OVEN FORMULA
From worktop to oven,
step by step.
Flour absorption, starter strength and room temperature all affect the result. On your first bake, watch the dough rather than the clock alone.
Method
- 01
Mix flour, milk, egg, yeast and sugar. Add salt and knead for 5 minutes. Work in the butter gradually and knead for another 8 minutes until elastic.
- 02
Cover and rise for approximately 60-90 minutes until clearly increased in volume. Prepare the filling meanwhile; never fill dough with a hot mixture.
- 03
Set aside the chicken floss and mayonnaise for topping; do not put them inside the dough. Check the meat type and allergens on the floss label.
- 04
Divide dough into 8 pieces and shape short oval buns. Arrange seam-side down on the tray; apply the topping only after baking and cooling.
- 05
Cover and proof for 35-50 minutes until the buns look puffy. Preheat a conventional oven to 180°C and brush the tops with 10 g milk.
- 06
Bake on the middle shelf for 20-24 minutes until golden. Rest filled buns on a rack for 20 minutes and cool completely before storing.
- 07
When the buns are completely cool, spread a total of 40 g mayonnaise thinly over the tops and coat with a total of 80 g chicken floss. Refrigerate if not serving immediately.
BAKER'S NOTES
Small details,
better results.
- Once the baked buns are completely cool, spread a total of 40 g mayonnaise thinly and distribute a total of 80 g chicken floss.
- Refrigerate mayonnaise-topped buns and follow the product storage instructions.
- Contains milk, eggs, wheat and gluten; prepared floss and mayonnaise may contain other allergens such as soy.
AT THE TABLE
How to serve it
- A green salad
- Cucumber and tomato
- A savoury tea-time option