Update, Prepare Recipe Meat Floss Bun Tangzhong Method Restaurant Style

practical, how cooking recipe Meat Floss Bun Tangzhong Method with 18 ingredients and 11 stages of easy cooking, which is delicious perfect.

Without fail cooking ultimate Meat Floss Bun [Tangzhong Method] easy, tasty, practical. 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. Super Soft Meat/Pork Floss Milk Buns (Tang Zhong Method). The tangzhong method - an old technique used by Japanese bakers to make their bread super soft and moist. They found that pre-cooking a small proportion of flour How to make pork FLOSS buns.

See full list of ingredients and quantities in the printable recipe card here.

Pork floss buns - a combination of a soft and fluffy bun, with a creamy and sweetened mayo filling and topped with savoury pork floss.

I used some of my previous batch of TangZhong dough to turn them into pork floss buns.

Hi every body, at this time you get make recipe Meat Floss Bun [Tangzhong Method] with 18 ingredients and 11 steps. Below this is how to cook, please read carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary 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 not suitable desired, and many others. Immediately, below are 18 ingredients and 11 stages of easy cooking Meat Floss Bun [Tangzhong Method].

Ingredients for Meat Floss Bun [Tangzhong Method]

1. Needed : Tangzhong / water roux.

2. Prepare 20 g (2 tbsp) : bread flour or high-protein flour.

3. Needed 60 ml (1/4 cup) : water.

4. Needed 60 ml (1/4 cup) : milk.

5. Needed : Bread dough.

6. Needed 350 g (2 1/2 cup) : bread flour or high-protein flour.

7. Needed 50 g (1/4 cup) : granulated sugar.

8. Needed 6 g (2 tsp) : instant yeast.

9. Needed 6 g (1 tsp) : table salt.

10. Prepare 120 ml (1/2 cup) : milk, warm.

11. Prepare 1 : whole egg, room temperature.

12. Needed 28 g (2 tbsp) : unsalted butter, room temperature.

13. Prepare 33-66 g : (4-8 tbsp) bread flour, add-on.

14. Prepare : Filling.

15. Prepare 4 tbsp : mayonnaise.

16. Needed 4 tsp : sweetened condensed milk.

17. Needed 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.

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.

If all material requirements Meat Floss Bun [Tangzhong Method] it’s ready, We’re going into the cooking stage. Below is how to cooking with without fail.

Process 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..

The "Tangzhong" method is tried and true and will always yield a soft, moist and elastic bread texture.

These Butter Sugar Buns will still stay moist even after few days!

I added more Tangzhong this time and the bread is even softer and I think that the texture works very well for a sweet bread like.

Meat floss has an interesting name in Chinese language: 肉松 literally means fluffy meat.

The most impressive image in my mind is the soft floss buns.

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