Recipe of Favorite Meat Floss Bun [Tangzhong Method]

Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to make a special dish, meat floss bun [tangzhong method]. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Meat Floss Bun [Tangzhong Method] is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Meat Floss Bun [Tangzhong Method] is something which I’ve loved my whole 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. Pork floss buns were always my favorite. 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.

To begin with this recipe, we have to 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 that.

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

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

I used some of my previous batch of TangZhong dough to turn them into pork floss buns. 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.

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. 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.

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. Meat floss has an interesting name in Chinese language: 肉松 literally means fluffy meat. The most impressive image in my mind is the soft floss buns.

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