Fluffy Pork Floss Bread

Our fluffy pork floss bread brings back memories for many people. When we were young, we would buy a fluffy pork floss bread on the way home from school and eat it while walking. It was so delicious that we wanted to recreate that taste. This bread roll combines savory and soft textures. The bread is light and airy, covered with creamy salad dressing, and wrapped in a thick layer of meat floss. When you bite into it, first you taste the salty meat floss, then the rich, milky flavor of the salad dressing, and finally the soft bread. The three flavors come in succession, creating a very satisfying experience.

We use the sponge-dough method for the bread. The sponge has a water content of 65% and ferments for 16 hours at a low temperature. This gives the bread a distinctive aroma and helps it stay soft longer. Our salad dressing is made from soybean oil, sugar, vinegar, and egg yolk, with 5% imported cheese powder for richness. It has a pH of 3.8, providing a balanced sweet-and-sour taste that stimulates the appetite.

For the meat floss, we use pork floss from Fujian with a fiber length of 1.2–1.5 cm. It has a golden color and a water content below 5%, giving it a pleasantly crispy texture.

We use a three-step method to coat the bread. After baking and cooling, the bread passes through a spray machine that evenly applies 25 grams of salad dressing. Next, it goes into a rotating machine, which uses centrifugal force to cover the bread with meat floss, ensuring full coverage. Finally, we add more by hand to eliminate any gaps. Each roll receives 15 grams of meat floss, achieving a coverage rate of over 95%. From the outside, the bread appears completely wrapped in meat floss and looks very inviting.

Each roll weighs 95 grams and provides 9.8 grams of protein-5.2 grams from the meat floss and 4.6 grams from the bread-roughly equivalent to one egg and a cup of milk. One of our clients, who offers fitness meal plans, includes this bread in his breakfast sets. People who work out say it keeps them full all morning.