Meat Floss Bun [Tangzhong Method]
Meat Floss Bun [Tangzhong Method]

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, meat floss bun [tangzhong method]. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Meat Floss Bun [Tangzhong Method] is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Meat Floss Bun [Tangzhong Method] is something that I have loved my entire life.

Soft and fluffy meat floss bun made with tangzhong (water roux or starter). This bread is filled with creamy mayonnaise and savory meat floss (also known as. Meat floss bun, or commonly known as pork floss bun, is milk bread with a spread of sweetened mayonnaise and savory meat floss topping or filling.

To begin with this recipe, we must first prepare a few ingredients. You can have meat floss bun [tangzhong method] using 18 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Meat Floss Bun [Tangzhong Method]:
  1. Make ready Tangzhong / water roux
  2. Take 20 g (2 tbsp) bread flour or high-protein flour
  3. Prepare 60 ml (1/4 cup) water
  4. Prepare 60 ml (1/4 cup) milk
  5. Get Bread dough
  6. Get 350 g (2 1/2 cup) bread flour or high-protein flour
  7. Get 50 g (1/4 cup) granulated sugar
  8. Get 6 g (2 tsp) instant yeast
  9. Prepare 6 g (1 tsp) table salt
  10. Make ready 120 ml (1/2 cup) milk, warm
  11. Take 1 whole egg, room temperature
  12. Take 28 g (2 tbsp) unsalted butter, room temperature
  13. Take 33-66 g (4-8 tbsp) bread flour, add-on
  14. Get Filling
  15. Prepare 4 tbsp mayonnaise
  16. Get 4 tsp sweetened condensed milk
  17. Get 2 tsp corn syrup or honey
  18. Take pork floss / chicken floss / beef floss / fish floss

They found that pre-cooking a small proportion of flour How to make pork FLOSS buns. See full list of ingredients and quantities in the printable recipe card here. Pork floss buns - a combination of a soft and fluffy bun, with a creamy and sweetened mayo filling and topped with savoury pork floss. I used some of my previous batch of TangZhong dough to turn them into pork floss buns.

Instructions to make Meat Floss Bun [Tangzhong Method]:
  1. Youtu.be/Y5Qr81Y6YFc
  2. Tangzhong: with a wooden spoon, mix flour, water, and milk in a pan until there is no lump. Cook over medium-low heat and keep stirring to prevent sticking and burning. Remove from heat when the mixture gets thicker (some lines will show as we stir). Set aside to cool.
  3. Bread dough: In a stand-mixer's bowl, combine all dry ingredients. Add milk, egg, and room temperature tangzhong. Mix everything until combined with a dough hook attachment. Scrape the sides and bottoms of bowl with a silicone spatula as needed.
  4. When it starts to become a dough, add cubed butter in. The dough will become moist and sticky. So gradually add more flour until the dough feels less sticky to the touch. Mix for about 8 minutes or so. The finished dough should be smooth, elastic, and not sticky.
  5. Round up the dough and place in an oil-greased and large bowl. Cover with a damp cloth or plastic wrap. Let sit for 1 hour or until doubled in size.
  6. After the dough is doubled in size, punch it down to release the gas inside. Transfer onto work surface and divide into 8 equal pieces.
  7. Roll each into a ball and place on a baking tray lined with parchment paper. Cover and let rise until doubled in size.
  8. Brush each with an egg wash (lightly beaten egg). Bake in a preheated oven at 350°F (180°C) for 18-20 minutes. Then set aside on a cooling rack.
  9. Filling: Stir everything until combined except the meat floss.
  10. Version 1: Slice the bun to make a hamburger. Spread the filling on the inside. Put enough meat floss on the bottom half of bun. Then cover with the top half and enjoy.
  11. Version 2: Brush the filling onto the bun. Put enough meat floss to cover the top, then enjoy. I prefer to assemble them right before serving as the filling needs to be chilled in the fridge if not eaten on the same day.

I think it was BreadTalk who first came up with this bun and it was an instant hit. The answer: tangzhong, the Asian yeast bread technique that's gradually making its way into American kitchens. These days, with "artisan" the byword for many yeast bakers, we aspire to breads that are ever more crusty/chewy Introduction to tangzhong. A technique for softer yeast bread and rolls. Looks like I'm addicted to meat floss again.

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