Fun Way to Prepare Delicious Meat Floss Bun [Tangzhong Method]

Meat Floss Bun [Tangzhong 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. The tangzhong method - an old technique used by Japanese bakers to make their bread super soft and moist.

Meat Floss Bun [Tangzhong Method] The answer: tangzhong, the Asian yeast bread technique that's gradually making its way into American kitchens. These days, with "artisan" the byword for many yeast bakers, we aspire to breads that are ever more crusty/chewy Introduction to tangzhong. A technique for softer yeast bread and rolls. You can cook Meat Floss Bun [Tangzhong Method] using 18 ingredients and 11 steps. Here is how you cook it.

Ingredients of Meat Floss Bun [Tangzhong Method]

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

Follow the same steps of Tangzhong dough making to knead. I have been searching and trying out many sweet bun recipes. The Asian tangzhong method produces wonderfully soft buns that go well with loads of different soups. Slit bun lengthwise, spread mayonnaise mixture inside and on top of the buns and coat generously.

Meat Floss Bun [Tangzhong Method] step by step

  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..

The tangzhong method is one of my favourite ways to make bread, even though it takes a bit more work than regular yeast bread. These vegan milk bread buns use the Japanese method of tangzhong to make the most soft and pillowy buns that stay fresh for days! Tangzhong is a Japanese method of making bread, which involves cooking a portion of the flour and water (or milk) to create a pudding like texture before. At this temperature the flour undergoes a change (gelatinizes?). Adding this roux to your final dough makes a huge.

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