Bread
Whole Wheat Bread with Pork Floss Filling
Soft and nutritious whole wheat bread filled with creamy evaporated milk and savory pork floss. This bakery-style bread combines wholesome flavor with a sweet-and-salty filling, making it perfect for breakfast or an afternoon snack.
- Total
- Several Hours
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Bread
- Method
- Baking
- Total Time
- Several Hours
- Difficulty
- Moderate
- Main Ingredient
- Whole Wheat Bread Flour
Introduction
Soft and nutritious whole wheat bread filled with creamy evaporated milk and savory pork floss. This bakery-style bread combines wholesome flavor with a sweet-and-salty filling, making it perfect for breakfast or an afternoon snack.
This Whole Wheat Bread with Pork Floss Filling recipe is written for Chinese home cooking, with attention to timing, texture, and the small cues that make the method easier to follow. Read through the ingredient notes and cooking tips before you start so the steps feel familiar once the pan, steamer, or pot is hot.
Why You'll Love This Recipe
- Written with clear home-cooking steps so the process is easier to follow from start to finish.
- Breaks the method into manageable steps instead of assuming you already know the technique.
- Includes clear preparation cues that help with texture and consistency.
- Uses eggs in an approachable way with simple, easy-to-follow cooking steps.
- Gives the dish a clear savory and sweet flavor profile without making the method feel complicated.
Ingredients
- 250 g Whole Wheat Bread Flour
- 1 (about 50 g) Egg
- 125 ml Water
- 20 g Unsalted Butter
- 3 g Instant Yeast
- 30 g Granulated Sugar
- 15 g Milk Powder
- 1 g Salt
- As needed Evaporated Milk
- As needed Pork Floss
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust without losing its Chinese home-cooking character.
Whole Wheat Bread Flour
This ingredient helps define the flavor, texture, or structure of the dish.
(about 50 g) Egg
This ingredient helps define the flavor, texture, or structure of the dish.
Water
This ingredient helps define the flavor, texture, or structure of the dish.
Unsalted Butter
This ingredient helps define the flavor, texture, or structure of the dish.
Instant Yeast
This ingredient helps define the flavor, texture, or structure of the dish.
Granulated Sugar
A small amount of sugar rounds out saltiness and helps create a more balanced finish.
Step-by-Step Instructions
Step 1
Add the water and egg to the bread machine pan first. Then add the whole wheat bread flour, salt, sugar, and milk powder.
Step 2
Run a kneading cycle until the dough becomes elastic. Let the dough rest for about 20 minutes between kneading cycles to encourage gluten development.
Step 3
Add the butter and yeast, then continue kneading until the dough reaches the windowpane stage.
Step 4
Cover the dough and place it in a warm area for the first rise.
Step 5
Allow the dough to rise until doubled in size.
Step 6
Check the fermentation by pressing a finger into the dough. If the indentation remains without collapsing, the dough is ready.
Step 7
Punch down the dough, divide it into 6 equal portions, shape into oval rolls, and let them proof again until doubled in size.
Step 8
Preheat the oven to 195°C (385°F). Bake the rolls on the middle rack for about 15 minutes, or until golden brown.
Step 9
Allow the bread to cool completely, then slice each roll horizontally without cutting all the way through. Spread evaporated milk inside.
Step 10
Fill generously with pork floss and serve.
Cooking Tips
- Adding the yeast after the initial kneading helps prevent premature fermentation. Resting the dough between kneading cycles improves gluten formation and makes it easier to achieve a thin windowpane. Adjust baking time and temperature according to your oven. Always cool the bread completely before slicing and filling.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Use it as a small side dish with congee, noodles, dumplings, or a rich braised main.
- A small portion can brighten heavier dishes because the sour, salty flavor cuts through richness.
Recipe Card
Soft and nutritious whole wheat bread filled with creamy evaporated milk and savory pork floss. This bakery-style bread combines wholesome flavor with a sweet-and-salty filling, making it perfect for breakfast or an afternoon snack.
Ingredients
- 250 g Whole Wheat Bread Flour
- 1 (about 50 g) Egg
- 125 ml Water
- 20 g Unsalted Butter
- 3 g Instant Yeast
- 30 g Granulated Sugar
- 15 g Milk Powder
- 1 g Salt
- As needed Evaporated Milk
- As needed Pork Floss
Method
- Add the water and egg to the bread machine pan first. Then add the whole wheat bread flour, salt, sugar, and milk powder.
- Run a kneading cycle until the dough becomes elastic. Let the dough rest for about 20 minutes between kneading cycles to encourage gluten development.
- Add the butter and yeast, then continue kneading until the dough reaches the windowpane stage.
- Cover the dough and place it in a warm area for the first rise.
- Allow the dough to rise until doubled in size.
- Check the fermentation by pressing a finger into the dough. If the indentation remains without collapsing, the dough is ready.
- Punch down the dough, divide it into 6 equal portions, shape into oval rolls, and let them proof again until doubled in size.
- Preheat the oven to 195°C (385°F). Bake the rolls on the middle rack for about 15 minutes, or until golden brown.
- Allow the bread to cool completely, then slice each roll horizontally without cutting all the way through. Spread evaporated milk inside.
- Fill generously with pork floss and serve.
Explore More Chinese Recipes
Use these internal links to keep browsing by cooking style, ingredient, or meal type.
Related Recipes
Keep exploring Chinese home cooking with similar recipes and beginner-friendly dishes from the collection.
