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Chinese Pork Floss Bun (Chinese Meat Floss Bun)

Fluffy & Soft Chinese Pork Floss Bun (Meat Floss Bun)

Soft, fluffy, and packed with flavor, Pork Floss Buns (Rou Song Mian Bao) are a beloved Asian bakery treat. Topped with savory-sweet pork floss and a creamy mayo-based sauce, they’re popular in China, Taiwan, and Southeast Asia. The perfect balance of airy bread, rich sauce, and umami-packed topping makes them an irresistible snack! 😋
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Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Course: Appetizer, Breakfast, Street Food
Cuisine: Chinese
Servings: 6 buns
Author: Cielle

Ingredients

Soft Milk Dough

  • 2⅖ cup bread flour (300g)
  • 1 tsp instant dried yeast (for active dry yeast, activate with 2 tbsp lukewarm milk from the total amount)
  • 2 tbsp granulated sugar
  • ⅔ cups milk (160ml)
  • 1 egg (size L)
  • 3 tbsp soft butter (45g)

Toppings

  • Chinese meat floss (rousong)
  • Finely chopped roasted seaweed / Furikake
  • Roasted sesame seeds

Sauce Option 2: No-Raw Egg Mayo (Light & Cooked)

  • 1 egg yolk
  • ⅖ cup water (100ml)
  • 2 tbsp cornstarch
  • ¼ tsp salt
  • 1 tbsp granulated sugar (12g)
  • 2½ tbsp butter (40g)

Sauce Option 2: Condensed Milk Mayo (Quick & Easy)

  • 4 tbsp kewpie mayo
  • 2 tbsp sweetened condensed milk

Instructions

  • In a stand mixer bowl, combine bread flour, yeast, salt, sugar, milk and egg(keeping the yeast away from sugar and salt). Start mixing on low speed, then gradually increase. Once the ingredients come together, add softened butter and knead for 5-6 minutes until the dough is smooth and pulls away from the bowl's sides.
  • Cover and let the dough rise in a warm place, such as an oven with a bowl of steaming water, for 1 hour until it expands 1.5X–2X in size.
  • Gently knead to release air, then divide into 6 equal pieces. Flatten each into an oval (4x3 inches / 10x7.5 cm), roll into a cigar shape, seal the edges, and tuck in the ends. Be sure to cover the remaining dough to prevent it from drying out.
  • Arrange the buns on a parchment-lined tray, cover, and let them rise in a warm place for 45–60 minutes until they've doubled in size.
  • Preheat the oven to 350°F (175°C) and let it heat for 15 minutes. Bake the buns for 15–17 minutes, or until golden brown.
  • Prepare the Sauce:
    - Option 1: Mix all ingredients together, strain to remove any lumps. Cook on medium heat, whisking constantly, until the sauce thickens.
    - Optional 2: Simply mix the mayo and condensed milk together.
  • Mix the meat floss with furikake, finely chopped roasted seaweed, and toasted sesame seeds.
  • Slice the buns lengthwise from the top, keeping the bottom intact. Spread the sauce generously on both the inside and the top of the buns. Sprinkle the meat floss mixture inside and on top, and enjoy!
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