Pork Floss Buns (Rousong Bao)
肉松小贝
Soft, pillowy buns filled with fluffy pork floss and mayonnaise — a beloved Taiwanese bakery treat that's surprisingly easy at home.
📋 Ingredients
What Is Pork Floss Buns (Rousong Bao)?
💡 Ingredient Notes: Pork Floss Buns (肉松小贝, ròusōng xiǎo bèi) are a beloved Taiwanese bakery treat — soft, pillowy buns filled with a mix of fluffy pork floss and mayonnaise. Pork floss (肉松) is dried pork that's been shredded and cooked until it becomes light, fluffy, and intensely savory — like cotton candy made of pork. Mixed with mayo, it makes a creamy, salty-sweet filling that's uniquely addictive. The buns are pillowy soft and lightly sweet. Eaten as a snack, breakfast, or with tea.
Ingredients You'll Need
For the Dough
- 250g (2 cups) all-purpose flour
- 3 tbsp sugar
- 1 tsp instant yeast
- ½ tsp salt
- 120ml warm milk
- 1 egg
- 2 tbsp butter, softened
For the Filling
- 80g (⅔ cup) pork floss (肉松)
- 3 tbsp mayonnaise
- 1 tsp condensed milk (optional, for sweetness)
For Topping
- 1 egg, beaten (for egg wash)
- Extra pork floss for coating
📝 Instructions
Make the dough
In a bowl, mix flour, sugar, yeast, and salt. Add warm milk and egg. Stir until a shaggy dough forms, then knead on a floured surface for 8-10 minutes. Add the softened butter halfway through and continue kneading until smooth and elastic — the dough should pass the 'windowpane test' (stretch without tearing).
First rise
Place the dough in an oiled bowl, cover with a damp towel, and let rise in a warm spot for 1-1.5 hours until doubled in size.
Shape the buns
Punch down the dough. Divide into 8 equal pieces. Roll each into a ball, then flatten into a disc. Place on a baking sheet lined with parchment. Cover loosely and let rise again for 30-45 minutes until puffy.
Bake
Preheat oven to 180°C (350°F). Brush the buns with beaten egg for a golden top. Bake for 12-15 minutes until golden brown and hollow-sounding when tapped. Cool completely on a wire rack.
Make the filling
Mix the pork floss with mayonnaise and condensed milk. The mixture should be creamy and hold together — adjust mayo to reach the right consistency.
Fill and serve
Cut each bun in half (not all the way through). Spoon in the pork floss filling generously. Press extra pork floss onto the outside of the filling for that classic bakery look. Serve fresh — best the same day.
💡 Pro Tips
- 💡💡 Knead the dough well. 8-10 minutes of kneading develops the gluten, giving the signature soft, pillowy texture. Don't skimp.
- 💡💡 Let the dough rise fully in a warm spot. If your kitchen is cold, the dough will take longer — be patient. An oven with just the light on is a perfect warm spot.
- 💡💡 Pork floss quality matters. Look for it at Asian grocery stores — it should be light, fluffy, and golden. Cheap pork floss can be dry and tough.
- 💡💡 Don't overfill the buns — they'll be messy to eat. A tablespoon of filling per bun is plenty.
📊 Nutrition Facts
❓ Frequently Asked Questions
What is pork floss? Pork floss (肉松) is pork that's been stewed until tender, shredded, and then dry-roasted with sugar and soy until it becomes light and fluffy like cotton candy. It's savory, slightly sweet, and addictive. Find it at Asian grocery stores.
Can I use store-bought buns? Yes — if you don't want to bake, use soft dinner rolls or brioche buns. Slice, fill with the pork floss mixture, and serve. The homemade buns are softer but the filling is the star.
Is this Taiwanese or Chinese? Both! Pork floss is used across China, but the pork-floss-and-mayonnaise bun combination became famous in Taiwanese bakeries. It's now popular throughout the Chinese-speaking world.
