How to Recipe Tasty Meat Floss Bun Tangzhong Method

Without fail making ultimate Meat Floss Bun [Tangzhong Method] easy, tasty, practical.

Good Evening every body, at this time you get present recipe Meat Floss Bun [Tangzhong Method] with 18 ingredients and 11 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 18 ingredients and 11 stages of easy cooking Meat Floss Bun [Tangzhong Method].

Ingredients all Meat Floss Bun [Tangzhong Method]

1. Needed : Tangzhong / water roux.

2. Needed : bread flour or high-protein flour.

3. Prepare : water.

4. Prepare : milk.

5. Prepare : Bread dough.

6. Needed : bread flour or high-protein flour.

7. Needed : granulated sugar.

8. Prepare : instant yeast.

9. Needed : table salt.

10. Prepare : milk, warm.

11. Prepare : whole egg, room temperature.

12. Prepare : unsalted butter, room temperature.

13. Prepare : (4-8 tbsp) bread flour, add-on.

14. Needed : Filling.

15. Needed : mayonnaise.

16. Needed : sweetened condensed milk.

17. Prepare : corn syrup or honey.

18. Prepare : pork floss / chicken floss / beef floss / fish floss.

If all ingredients Meat Floss Bun [Tangzhong Method] it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking 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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