Recipe: at dinner Meat Floss Bun [Tangzhong Method]

Recipe: at dinner Meat Floss Bun [Tangzhong Method] Delicious, fresh and tasty.

Meat Floss Bun [Tangzhong Method]. 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.

The tangzhong method - an old technique used by Japanese bakers to make their bread super soft and moist.

Here is how you cook it.

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

Ingredients of Meat Floss Bun [Tangzhong Method]

1. Prepare of Tangzhong / water roux.

2. You need of bread flour or high-protein flour.

3. You need of water.

4. You need of milk.

5. Prepare of Bread dough.

6. It’s of bread flour or high-protein flour.

7. Prepare of granulated sugar.

8. You need of instant yeast.

9. Prepare of table salt.

10. Prepare of milk, warm.

11. It’s of whole egg, room temperature.

12. Prepare of unsalted butter, room temperature.

13. You need of (4-8 tbsp) bread flour, add-on.

14. You need of Filling.

15. It’s of mayonnaise.

16. It’s of sweetened condensed milk.

17. You need of corn syrup or honey.

18. It’s of pork floss / chicken floss / beef floss / fish floss.

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.

Icing atop the cooled buns is the final touch.

Tangzhong yields soft, moist, tender buns.

Meat Floss Bun [Tangzhong Method] step by step

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-mixers 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..

It's impossible to photograph soft, tender texture and extended shelf life.

But here's a bun I broke open after a couple of days on the counter (well wrapped, of course).

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.