How to Prepare Tasty Meat Floss Bun [Tangzhong Method]

Meat Floss Bun [Tangzhong Method]. Super Soft Meat/Pork Floss Milk Buns (Tang Zhong 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.

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. You can cook Meat Floss Bun [Tangzhong Method] using 18 ingredients and 11 steps. Here is how you cook it.

Ingredients of Meat Floss Bun [Tangzhong Method]

1. It's of Tangzhong / water roux.
2. Prepare 20 g (2 tbsp) of bread flour or high-protein flour.
3. You need 60 ml (1/4 cup) of water.
4. It's 60 ml (1/4 cup) of milk.
5. Prepare of Bread dough.
6. It's 350 g (2 1/2 cup) of bread flour or high-protein flour.
7. Prepare 50 g (1/4 cup) of granulated sugar.
8. It's 6 g (2 tsp) of instant yeast.
9. It's 6 g (1 tsp) of table salt.
10. Prepare 120 ml (1/2 cup) of milk, warm.
11. It's 1 of whole egg, room temperature.
12. You need 28 g (2 tbsp) of unsalted butter, room temperature.
13. You need 33-66 g of (4-8 tbsp) bread flour, add-on.
14. You need of Filling.
15. It's 4 tbsp of mayonnaise.
16. Prepare 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. Mix the flour with the water till free of lumps. Cook on low heat, keep stirring till you can see the base of the pan and swirl lines after stirring. Put the ingredients into the pan of your breadmaker, adding the tangzhong together with the liquid ingredients, according.

Meat Floss Bun [Tangzhong Method] instructions

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..

Slit bun lengthwise, spread mayonnaise mixture inside and on top of the buns and coat generously. Follow the same steps of Tangzhong dough making to knead. Due to my recent addiction to making tangzhong breads, I tried to turn this traditional hot cross bun recipe into a Tangzhong version. I can make as many hot cross buns ahead, so that I don't need to get up from bed very early on the Easter morning, because the Tangzhong buns can be kept soft for. Soft and Fluffy Pork Floss Buns (Tangzhong/Autolyse Method).

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