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Explanation Meat Floss Bun [Tangzhong Method]

Meat Floss Bun [Tangzhong Method].

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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. I am using ready-bought pork floss here, but feel free to substitute with your favorite meat floss, be it fish, chicken, or beef. Great recipe for Meat Floss Bun [Tangzhong Method].

Here I assemble it like a burger bun, as I find it easier to eat without risking some falling-off when biting into it. For those who never seen or heard of pork floss buns before, it's actually a combination of a soft and fluffy bun, with a creamy and sweetened mayo filling and topped with savoury pork floss. Pork floss is a dried meat product popular in Asia.
stay tuned Angel Recipe how makingMeat Floss Bun [Tangzhong Method].

Ingredients Meat Floss Bun [Tangzhong Method] are:

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

Try the tangzhong technique, an Asian method for increasing the softness and shelf life of yeast rolls. Begin by measuring out the flour and water you'll be using in the recipe. Tangzhong yields soft, moist, tender buns. It's impossible to photograph soft, tender texture and extended shelf life.

Here's how to make Meat Floss Bun [Tangzhong Method] Langkah demi langkah

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..

But here's a bun I broke open after a couple of days on the counter (well wrapped, of course). Four days post-baking, the buns were just starting to dry out a bit. This signature floss bun once captured many bread lovers' attention when it was first launched in Singapore and Malaysia, and I was one of them. Burger Buns: Brush the top with milk (you can use egg or cream) and sprinkle sesame seeds on top. Dinner Rolls: Brush the top with milk (or egg or cream). .

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