Like BreadTalk Very Very Very Soft Nestum Cereal Floss Bread Buns

&version;What happens when I taste something nice during our holidays and can't find this specific food when we are back to Melbourne? Hmmm...
It's a good thing that I can cook and bake... and I can recreate many yummy food that I had tasted around the world.
Have you noticed that butter cereal prawns or anything with crispy butter cereal like cereal fish, cereal crab and etc seems to be the next trendy local food to eat in Singapore? So trendy that even the popular bakery chain, BreadTalk has added cereal into their signature pork floss buns.
Oh yes... I had a taste of BreadTalk cereal floss buns and they are yum!!!
And this is why I had to bake these like-BreadTalk cereal floss buns in my Melbourne home.

Not bragging... I think our cereal buns are awesome too!!!

My home-baked Like BreadTalk Cereal Floss Bread Buns
Can fight!!! Can fight!!! Won't lose to BreadTalk!!! LOL!

To be able to bake these cereal floss bread buns, you need to have Nestum cereal. Nestum cereal???

I have mentioned at here (Crispy Nestum Cookies), here (Extra Crispy Nestum-loaded Cookies) and here (Crispy Buttery Egg-less Nestum Cookies) before... Nestum is a product of Nestle in Singapore and Malaysia. It was first introduced in Singapore in the 1960s as an instant nutritious breakfast cereal drink. It is a processed cereal product that is made with NO wholegrain but mostly wholemeal flour plus other flour such rice, corn and barley. And the product is typically fortified with essential vitamins and minerals such as vitamin C, iron and calcium.
Although Nestum is commonly available in Singapore and Malaysia, it is not easily available in many non-Asian countries such as US, Europe and Australia. Can't find Nestum!!!??? No worries!!! I have discovered that we can buy Nestum via online and Amazon. You are lucky if you are living in Melbourne because you can buy Nestum at some Asian grocery shops in Melbourne city, Preston and also Boxhill.
Why Nestum?
"Wow! These cereal buns are delicious!!!" said my son with overwhelming ecstatic expression.
I know... It must be the pang pang poh poh ho chiak feeling that made him go WOW!!! LOL!
For those who don't know pang pang means fragrant, poh poh means light and crispy and ho chiak means delicious in Hokkien / Singlish. And of course, this means the added butter Nestum cereal has made these pork floss buns extra fragrant, crispy and yummy.
Or even better because our homemade buns are optimally packed with butter cereal floss topping... Can fight!!! Can fight!!! Won't lose BreadTalk!!! LOL!

This butter cereal floss topping with curry leaves is uniquely delicious!
It's crispy, a little sweet, a little salty and very fragrant with a comforting milky malty taste.

This is so OMG ultimately delicious!!!
This happens when these very very very soft breads are generously topped with this butter cereal topping!

Do you want to bake these pang pang poh poh super ho chiak cereal floss breads?
Here's a video showing I baked them.Ideally, you should assemble the exact number of buns that you and your family will consume within the same day of bake as the buns with the topping won't be as crispy as good as the freshly made ones on the next day. And this is why I have made only half the amount of mayonnaise cream to assemble 6 buns instead of 12 in this video. So please note.

Plus, I don't even need to put the shaped dough in a draught-proof warm place to rise? This is because it was a warm and humid day when I baked these breads. All I did was to cover the dough with plastic wrap and the bread dough rose beautifully!
Thanks Bensound for the music in my video.
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And here is my recipe.

Make 12 medium small buns

For the cereal floss topping, to assemble 12 buns:

1/2 cup (about 40g) Nestum cereal
10g (1 tbsp) caster sugar
1/4 tsp salt, more to taste
1/4 tsp chilli powder, more to taste or omit if you are using spicy floss or prefer your bread to be non-spicy
15g (1 tbsp) unsalted butter
1/2 tsp vegetable oil
about 10 curry leaves, chopped finely
about 1 cup (~ 100g) or more pork or chicken or fish floss, can be spicy or non-spicy

For the bread dough:

245g water, lukewarm
350g bread flour with 12% protein
30g milk powder - please do not use milk to replace water and milk powder.
25g caster sugar
4g salt
30g unsalted butter, softened at room temperature
1 tsp instant dry yeast

For the mayonnaise cream, to assemble 12 buns:

6 tbsp (90 ml) mayonnaise, preferably Japanese kewpie mayonnaise
2 tbsp condensed milk
1 tbsp light corn syrup
1 tbsp lemon juice
Please note the amount shown in the above video is half of this amount and can assemble 6 buns instead of 12.

For the cereal floss topping:

Combine cereal, sugar, salt and chilli powder (optional). Set aside.

Add butter and oil in a small frying pan. Cook with low heat until butter is completely melted. Increase heat to medium low. Add curry leaves and cook until the leaves are dry and crispy. Add cereal mixture. Cook with frequent stirring for about 2-3 mins or until the cereal turns light golden brown and crispy.

Remove from heat and allow the crispy cereal to cool completely. Combine the cooled cereal with pork or chicken or fish floss.

For the bread dough:

Place all the ingredients in a breadmaker according to the order of the above list. Use the dough setting to knead the dough until it is smooth and elastic and allow the dough to prove for 1 hr or until doubled in size.

If breadmaker is not available, kneading by electric mixer with a dough hook is possible. Using an electric mixer with low mixing speed, mix all dough ingredients (except butter) to form a dough first. Then, mix in the unsalted butter and increase mixing speed to medium low and keep kneading for 15-30 mins or until the dough is smooth and elastic. This dough will be very stretchy and elastic and should be ready if it passes the window panel stretch. Transfer dough into a large bowl and cover it with a cling wrap. Allow the dough to rise in a warm and humid place for about 1 hr or until doubled in size.

Divide dough into 12 equal portions (about 55g each) and shape them into round balls. Cover and allow them to rest for another 10 min.

Line two baking trays, each with one sheet of baking paper.

To shape, use a rolling pin to roll each portion into a flat oval shape. Arrange the rolled dough lengthwise, from bottom to top. After rolling the dough, shape both ends, making each into a pointed shape. Arrange the shaped dough with the seam facing down in the prepared tray. Repeat this shaping step with the rest of the portions. Arrange the shaped dough onto the prepared with about 10-15 cm apart. Allow the bread to prove for 1 hr or until doubled in size. Note: If your shaped dough has an excessive flap after proving, you can roll it very gently to let the flap nicely tucked under it.

Bake the bread buns, one tray at a time at 180°C / 350°F for 12 min or until the buns are thoroughly baked.

Transfer buns immediately to a wire rack and allow the bread buns to cool completely.

For the mayonnaise cream:

Whisk to combine mayonnaise, condensed milk, corn syrup and lemon juice in a bowl. Set aside.

To assemble:

Please assemble the exact number of buns that you and your family will consume within the same day of bake as the buns with the topping won't taste as good as the freshly made ones on the next day.

Make a slit from the top in the middle of each bun. Spread thin layer of mayonnaise mixture in the slit and also evenly on entire top of each bun.

Dip the mayonnaise coated area of the buns into the cereal floss mixture and press the floss mixture onto the mayonnaise coated area as much as you can or desire. Serve and enjoy!

Store any uneaten plain bread buns in an airtight container at room temperature for up to 2 days and assemble the plain bread with mayonnaise cream and topping when they are ready to serve.

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