Meat Floss Bun [Tangzhong Method]. Meat floss bun, or commonly known as pork floss bun, is milk bread with a spread of sweetened mayonnaise and savory meat floss topping or filling. I am using ready-bought pork floss here, but feel free to substitute with your favorite meat floss, be it fish, chicken, or beef. Great recipe for Meat Floss Bun [Tangzhong Method].

Here I assemble it like a burger bun, as I find it easier to eat without risking some falling-off when biting into it. DRESS THE BUNS Brush the mayo mixture on top of the baked buns Then gently press the bun into the pork floss mixture. For those who never seen or heard of pork floss buns before, it's actually a combination of a soft and fluffy bun, with a creamy and sweetened mayo filling and topped with savoury pork floss. You can have Meat Floss Bun [Tangzhong Method] using 18 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Meat Floss Bun [Tangzhong Method]

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

Pork floss is a dried meat product popular in Asia. Whenever we buy bread at BreadTalk, we make sure to always get pork floss buns. Whisk the eggs with water, strain it onto a plate. Mix in the seasoned minced pork.

Meat Floss Bun [Tangzhong Method] step by step

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..

When the water in the steamer is boiling. Icing atop the cooled buns is the final touch. Tangzhong yields soft, moist, tender buns. It's impossible to photograph soft, tender texture and extended shelf life. But here's a bun I broke open after a couple of days on the counter (well wrapped, of course).