Hi, I am Joana. Today, we’re going to make meat floss bun [tangzhong method] recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Meat Floss Bun [Tangzhong Method] Recipe

Meat Floss Bun [Tangzhong Method] is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Meat Floss Bun [Tangzhong Method] is something that I’ve loved my whole life.

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

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

1. Take 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. Take 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. Prepare 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. Make ready 4 tbsp mayonnaise
16. Make ready 4 tsp sweetened condensed milk
17. Take 2 tsp corn syrup or honey
18. Make ready floss / chicken floss / beef floss / fish floss

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.

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