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Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, meat floss bun [tangzhong method]. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Meat Floss Bun [Tangzhong Method] is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Meat Floss Bun [Tangzhong Method] is something that I have loved my entire life.

Super Soft Meat/Pork Floss Milk Buns (Tang Zhong Method). Soft and fluffy meat floss bun made with tangzhong (water roux or starter). This bread is filled with creamy mayonnaise and savory meat floss (also known as.

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

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

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

I think it was BreadTalk who first came up with this bun and it was an instant hit. Mix the flour with the water till free of lumps. Cook on low heat, keep stirring till you can see the base of the pan and swirl lines after stirring. Put the ingredients into the pan of your breadmaker, adding the tangzhong together with the liquid ingredients, according.

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. 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.

Follow the same steps of Tangzhong dough making to knead. Slit bun lengthwise, spread mayonnaise mixture inside and on top of the buns and coat generously. Due to my recent addiction to making tangzhong breads, I tried to turn this traditional hot cross bun recipe into a Tangzhong version. I can make as many hot cross buns ahead, so that I don't need to get up from bed very early on the Easter morning, because the Tangzhong buns can be kept soft for. Tangzhong burger buns - super soft burger buns made using the tangzhong (Hokkaido milk bread) method; like brioche but lighter on the butter!

So that’s going to wrap it up for this exceptional food meat floss bun [tangzhong method] recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!