Hello! Hi everyone. Wesley here. Today we’re diving back into our series dedicated to the Bay Area restaurant scene with a shot at yet another item from the Woo Can Cook pop up menu, which is a shredded pork sweet bun, or rousong bao. For those unfamiliar, a rou song bao features (as you might guess) a pantry stable Chinese dried shredded pork or “rousong,” which has been folded into the bao with green onions and mayonnaise. Mayo, of course, being a classic weirdly American staple of chinese baked buns that inexplicably works really well.

Rounding this out, we’ll also be pairing our rousong with a sweet bun dough that has now come up in MANY woo can cook recipes (some may recall our char siu bao, custard bun, and cocktail buns all use this same dough). We will however, be making some small adjustments to how the dough comes together, mainly with the inclusion of heavy cream instead of whole milk, because I have been making and tweaking this dough recipe every week for the last year. Plus, there’s just never not a good time to use heavy cream, let’s be honest. Hope you try it. 

 

Yields 12

INGREDIENTS

  • 1/2 cup rousong

  • 4 green onions

  • mayonnaise

  • furikake (or sesame seed

  • egg wash (one whisked egg plus 2 tbsp water)

INGREDIENTS (dough)

  • 1 tbsp (1 packet) dry active yeast

  • 1/2 cup white sugar

  • 2 eggs

  • 2 tbsp sesame oil

  • 4 cups AP flour

  • 1 cup heavy cream

  • pinch kosher salt

PREP

  • SLICE the green onions thinly, set aside

  • WHISK the eggs, then combine with all other dough ingredients except AP flour

  • GRADUALLY add the AP flour to the wet dough ingredients until the dough pulls away from the sides of the bowl, and a cohesive dough forms

  • PROOF the dough in a cold oven with the oven light on for 4 hours

  • DIVIDE the dough into 3oz pieces, then roll out into circles with a 6 inch diameter, rotating the dough a quarter turn after each roll

  • ADD a thin layer of mayonnaise, followed by green onions and rousong

  • ROLL the dough up into a spiral, then pinch off the top and bottom ends

  • COAT the buns in egg wash

  • SLICE the buns in half use a bench scraper, leaving the top end still attached

  • FOLD the dough ends over each other in a twist pattern

  • FINISH with furikake (or sesame seed)

  • BAKE at 375F for 20 minutes until golden brown

 

tagged with woo can cook, rousong, pork floss, meat floss, bao, rousong bao, woo can cook pop up, chinese rousong, chinese meat floss, chinese bao, baking