1 1/2 cups bread flour
1 tsp instant yeast
1 tbsp fine granulated sugar
1/2 cup water
1 large egg
1/4 cup fine granulated sugar
2 tbsp milk powder
1 tsp salt
All the sponge
1 cup plus 2 tbsp bread flour
1 tsp yeast
3 tbsp soft butter
1 egg yolk plus 1 tbsp water
For the sponge:
Put all the ingredients in the food processor and pulse until it comes to a ball.(you can just use a big bowl and mix all the ingredients together)
Remove onto counter-top and knead until smooth.
Put smooth dough into a straight side container and cover tight. Make a marking of the dough's height at the outside of container and another marking which is double of this height. When dough reaches the second mark, (time depends on the weather), it should be ready. Another indicator to see if dough is ready, dip finger into flour and then into center of dough, if the finger mark remains dipped, the dough is ready.
For the main dough:
Put the ingredients according to the list starting with the egg and ending with the yeast into the bowl of the bread machine. Leave the soft butter for later.
Select the dough function and press start. As the machine begins to churn, it should bring the flour together into a dough, check it at this stage to see if extra liquid is required. More liquid is needed if there are still dry flour in the bowl.
Let the bread machine continue to knead, check dough again and if dough is smooth in texture, add in the soft butter.
When the dough function is completed. Remove dough gently on to counter top, scale dough to the size you desire. Cover dough with plastic and damp cloth and let it rest for 10 mins.
After resting, take the first dough and fold dough in (sides to the center) until a smooth top surface is obtained. Leave to rest and continue with the rest of the dough balls, covered.
Take the first ball and roll into a 1 inch rope, continue with the rest of the dough balls.
Roll rope flat with rolling pin into an oval shape dough.
Spread a layer of mayo pork floss filling onto oval dough but do not spread to the edge.
Start rolling the oval filled dough like rolling the swiss roll but as tightly as possible. Seal the edges by pinching very tightly so that a very smooth surface is obtained. Rock the filled dough for better shape. Put onto lined sheet pan seam side down. Repeat with the rest of the dough and filling. Leave to proof covered until double in size.
Preheat over to 375 f.
Cut puff pastry to the size of the dough lengthwise and the width should be slightly wider than the dough.
Cut nori to fit puff pastry.
When filled dough has turned double in size (check by gently pressing into one and if indentation remains sunken, then it is ready), brush with egg glaze and put a piece of puff pastry on top of glaze, glaze the puff pastry and then place a piece of nori on top. Repeat.
Spray water onto the vacant space between the prepared rolls in the lined sheet pan before putting it to bake for 15 minutes, until puff pastry is golden brown. (the sprayed water will create steam which will give the dough some oven-spring)
Remove bread from oven and leave on cake rack to cool before serving.