Fish Floss Bread

I'm a big fan of pork floss. I love to eat them with plain bread, congee, sometimes plain rice and even yummy on its own. Sad to say that the pork floss in Melbourne is different from the ones in Singapore. The Singapore ones are so light and fluffy and the Melbourne ones are much denser and oilier.

From my recent trip back to Singapore, I've brought several packets of fish floss back to Melbourne. You must be thinking...Why is she not bringing back her traditional favourite, pork floss? Why fish floss?

Due to Australian quarantine rules, we are not allowed to bring in any food items that are made from pork and chicken as these products can be potential risk to their farming industries. Apart from this, anything with fish is surprisingly allowed!

Using the sweet bread dough that I have used previously, I've wrapped these soft yummy bread with my "precious" fish floss. Yum!

 

 

Here's the recipe for the basic sweet bread dough (gelatinisation method) like the same one that I did before.

This is originally from the book, Magic Bread by Alex Goh.

(with my modification in blue)

Ingredients A
100g bread flour
70g boiling water

Ingredients B
300g bread flour
100g plain flour
80g sugar
6g salt
20g milk powder
9g instant yeast
175g cold water
60g cold eggs
60g butter

Method:

1.Add the boiling water from A into flour, mix until well blended to form dough. Cover and set aside to cool and refrigerate it for at least 12 hours.

2.Mix B until well blended. Add in the cold water and eggs and knead to form rough dough. Add in A and knead until well blended

3.Add in butter till form elastic dough.

4. Let it proof for 40 mins (I did mine for 1hr)

5.Divide the dough into 60g each and mould it round. (I divided mine into 8 pieces.) Let it rest for 10 mins and flatten it (to a long flat shape).

I've made 2 variations of these bread. One is to place fish floss in a row and then roll up the dough so the floss will be in the center of the bread. Another is to scatter the floss on the flatten dough and roll up the dough like a Swiss roll.

6. Place onto a greased pan and proof for 45 mins (I did mine for another 1 hr). Brush with milk or egg wash. Drizzle with Kewpie mayonnaise and sprinkle a small amount of sesame seeds and bake at 180°C (fan forced) for 20-25 mins or until golden in colour.

Happy Baking.

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