43 Exotic Meat Floss Bun [Tangzhong Method] delicious & tasty!

Whether you are a college student simply starting your very own cooking experiments or a seasoned chef with several supper events under your belt, there is always something brand-new to learn more about cooking. We hope these Meat Floss Bun [Tangzhong Method] recipe and tips can help you in your kitchen tonight, as well as get used to fantastic home-cooked meals.

Use Tangzhong / water roux.
Provide bread flour or high-protein flour.
You need to prepare water.
Use milk.
Prepare Bread dough.
You need to prepare bread flour or high-protein flour.
You need to prepare granulated sugar.
Prepare instant yeast.
Provide table salt.
You need milk, warm.
You need whole egg, room temperature.
Prepare unsalted butter, room temperature.
You need (4-8 tbsp) bread flour, add-on.
Use Filling.
You need mayonnaise.
Use sweetened condensed milk.
Use corn syrup or honey.
You need pork floss / chicken floss / beef floss / fish floss.

Short Tips:

Youtu.be/Y5Qr81Y6YFc.
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..
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..
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..
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..
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..
Roll each into a ball and place on a baking tray lined with parchment paper. Cover and let rise until doubled in size..
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..
Filling: Stir everything until combined except the meat floss..
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..
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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