Meat Floss Bun [Tangzhong Method]

Name: Meat Floss Bun [Tangzhong Method]
Yield: 8 buns
Cuisine: American
Ingredients: 20 g (2 tbsp) bread flour or high-protein flour; 60 ml (1/4 cup) water; 60 ml (1/4 cup) milk; 350 g (2 1/2 cup) bread flour or high-protein flour; 50 g (1/4 cup) granulated sugar; 6 g (2 tsp) instant yeast; 6 g (1 tsp) table salt; 120 ml (1/2 cup) milk, warm; 1 whole egg, room temperature; 28 g (2 tbsp) unsalted butter, room temperature; 33-66 g (4-8 tbsp) bread flour, add-on; 4 tbsp mayonnaise; 4 tsp sweetened condensed milk; 2 tsp corn syrup or honey; pork floss / chicken floss / beef floss / fish floss

Spoonful Passion @spoonfulpassion

Canada

This is my favorite Asian bakery bread. The most common assembly is to top the bread with the meat floss. Here I assemble it like a burger bun, as I find it easier to eat without risking some falling-off when biting into it. Plus I can fill each with as much meat floss as I want. Yum!

Spoonful Passion @spoonfulpassion

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Ingredients

8 buns

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

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Steps

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.