Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, meat floss bun [tangzhong method]. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Here is how you cook it. Ingredients of Meat Floss Bun [Tangzhong Method] You need of Tangzhong / water roux. It's of bread flour or high-protein flour.

Meat Floss Bun [Tangzhong Method] is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Meat Floss Bun [Tangzhong Method] is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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. Prepare Tangzhong / water roux
2. Get 20 g (2 tbsp) bread flour or high-protein flour
3. Get 60 ml (1/4 cup) water
4. Take 60 ml (1/4 cup) milk
5. Get Bread dough
6. Prepare 350 g (2 1/2 cup) bread flour or high-protein flour
7. Get 50 g (1/4 cup) granulated sugar
8. Prepare 6 g (2 tsp) instant yeast
9. Get 6 g (1 tsp) table salt
10. Get 120 ml (1/2 cup) milk, warm
11. Take 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. Prepare 4 tbsp mayonnaise
16. Prepare 4 tsp sweetened condensed milk
17. Make ready 2 tsp corn syrup or honey
18. Make ready pork floss / chicken floss / beef floss / fish floss

DRESS THE BUNS Brush the mayo mixture on top of the baked buns Then gently press the bun into the pork floss mixture. We are Melissa and Bee Leng, and we love to share our love for authentic traditional Asian. 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.

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. 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.

I grew up eating these buns, and I really enjoy the lightness of the floss on top of it. In the bakery, I will deliberately look out for the buns with the most floss, and occasionally, I will even buy it home for my family members! 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). Remove the buns/rolls from the oven and set on a wire rack to cool before using.

So that’s going to wrap it up with this exceptional food meat floss bun [tangzhong method] recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!