Hi, I am Marie. Today, I’m gonna show you how to make meat floss bun [tangzhong method] recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. 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 favored of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Meat Floss Bun [Tangzhong Method] is something which I’ve loved my entire life.

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

Steps 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-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. 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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