Simple Way to Make Perfect Meat Floss Bun [Tangzhong Method]

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

1. Make ready Tangzhong / water roux
2. Get 20 g (2 tbsp) bread flour or high-protein flour
3. Get 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. Get 50 g (1/4 cup) granulated sugar
8. Make ready 6 g (2 tsp) instant yeast
9. Take 6 g (1 tsp) table salt
10. Prepare 120 ml (1/2 cup) milk, warm
11. Prepare 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. Prepare Filling
15. Make ready 4 tbsp mayonnaise
16. Prepare 4 tsp sweetened condensed milk
17. Get 2 tsp corn syrup or honey
18. Get 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. Don't forget to catch our newest recipe video featuring Soft and Fluffy Pork Floss Buns using the Tangzhong Roux method! We have used a Hokkaido milk bun as the base, then topped it with 'egg cream' and pork floss!.

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.

Don't forget to catch our newest recipe video featuring Soft and Fluffy Pork Floss Buns using the Tangzhong Roux method! We have used a Hokkaido milk bun as the base, then topped it with 'egg cream' and pork floss!. Follow the same steps of Tangzhong dough making to knead. Looks like I'm addicted to meat floss again. I just had to finish off the meat floss which was a gift during the Chicken Floss Rolls (Tangzhong method).

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