Recipe of Speedy Meat Floss Bun [Tangzhong Method]

Meat Floss Bun [Tangzhong Method]. 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. Whenever we buy bread at BreadTalk, we make sure to always get pork floss buns.

START WITH MAKING THE DOUGH I won't elaborate on how to make the dough using tangzhong method again in this post because I have written pretty detailed. 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.

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, meat floss bun [tangzhong method]. It is one of my favorites food recipes. This time, I will make it a little bit unique. 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 is enjoyed by millions every day. It is simple, it's quick, it tastes yummy. Meat Floss Bun [Tangzhong Method] is something which I have loved my entire life. They are nice and they look fantastic.

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. Whenever we buy bread at BreadTalk, we make sure to always get pork floss buns.

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

The ingredients needed to make Meat Floss Bun [Tangzhong Method]:

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

I think it was BreadTalk who first came up with this bun and it was an instant hit. The tangzhong method - an old technique used by Japanese bakers to make their bread super soft and moist. 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.

Steps 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. Coat the dough ball with vegetable oil. Place it in a large bowl and cover with a damp cloth or plastic wrap. Let sit for about 1 hour in a warm area until it doubles 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..

Looks like I'm addicted to meat floss again. I just had to finish off the meat floss which was a gift during the recent festive season and what more to make other than bread and more bread! I'm using the Tangzhong method again but this time I used all high protein flour instead of high protein and plain. These Pork Floss Buns uses the Tangzhong or Water Roux method to acheive its flufiness! These buns are extremely soft and keeps well due to the addition of water roux or tangzhong.

So that's going to wrap this up with this exceptional food meat floss bun [tangzhong method] recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!