Steps to Prepare Perfect Meat Floss Bun [Tangzhong Method]

Meat Floss Bun [Tangzhong Method].

Meat Floss Bun [Tangzhong Method]

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, meat floss bun [tangzhong method]. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Meat Floss Bun [Tangzhong Method] is one of the most popular of current trending foods in the world. It is easy, it's fast, it tastes delicious. It's appreciated by millions daily. They are nice and they look fantastic. Meat Floss Bun [Tangzhong Method] is something that I've loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have meat floss bun [tangzhong method] using 18 ingredients and 11 steps. Here is how you cook that.

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

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

Steps to make Meat Floss Bun [Tangzhong Method]:

Youtu.be/Y5Qr81Y6YFc.
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..
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..
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..
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..
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..
Roll each into a ball and place on a baking tray lined with parchment paper. Cover and let rise until doubled in size..
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..
Filling: Stir everything until combined except the meat floss..
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..
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..

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