Get ready to fall in love with this incredibly soft, savory, and utterly delicious This beloved Asian bakery treat combines fluffy milk bread with a generous topping of savory halal chicken floss and gooey melted cheese, creating an irresistible snack or breakfast. It's truly an elegant simplicity that will impress everyone.
📜 Ingredients
For the Bread Dough:
2 ½ cups (300g) all-purpose flour
¼ cup (50g) granulated sugar
1 teaspoon instant dry yeast
½ teaspoon salt
½ cup (120ml) warm full-fat milk (around 105-115°F / 40-46°C)
1 large egg, lightly beaten
¼ cup (56g) unsalted butter, softened
For the Filling & Topping:
1 cup (approximately 80-100g) halal chicken floss (rou song)
1 cup (approximately 100g) shredded mozzarella cheese
3 tablespoons halal certified mayonnaise
2 tablespoons finely chopped green onions (scallions)
Optional: 1 teaspoon sesame seeds for garnish
📝 Instructions
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant dry yeast, and salt. Whisk gently to mix.
- Add the warm milk and beaten egg to the dry ingredients. Mix with a spoon or spatula until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it becomes somewhat smooth.
- Gradually add the softened butter, kneading until fully incorporated and the dough is smooth, elastic, and no longer sticky (about another 8-10 minutes). It should pass the windowpane test.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- While the dough proofs, prepare the topping. In a small bowl, gently mix the halal chicken floss, shredded mozzarella cheese, and mayonnaise. Stir in the chopped green onions.
- Once the dough has doubled, gently punch it down to release the air. Divide the dough into 12-16 equal pieces. Roll each piece into a smooth ball.
- Grease a 9-inch round baking pan (or springform pan) with butter or baking spray.
- Arrange the dough balls snugly in the prepared pan. You can gently press some of the topping mixture onto each ball before arranging them, or simply spread the topping over all the arranged balls.
- Cover the pan loosely with plastic wrap and let the bread rise for a second proof in a warm place for 30-45 minutes, or until the balls look puffy.
- Preheat your oven to 350°F (175°C).
- Gently spread the remaining chicken floss and cheese mixture evenly over the top of the risen dough. If desired, sprinkle with sesame seeds.
- Bake for 25-30 minutes, or until the bread is golden brown on top and cooked through. The cheese should be melted and bubbly.
- Remove from the oven and let it cool in the pan for 5-10 minutes before transferring to a wire rack. Serve warm and enjoy pulling apart these delightful cheesy, savory buns!
💡 Chef's Tips
- Dough Softness: For an even softer texture, consider using a tangzhong roux in your dough preparation. This simple technique pre-cooks a portion of the flour and water, resulting in incredibly moist and fluffy bread.
- Flavor Variations: Feel free to customize the topping! A touch of chili flakes or a drizzle of sriracha in the mayonnaise mixture can add a delightful spicy kick. You could also experiment with other shredded halal meats like beef floss.
