Meat Floss Bun [Tangzhong Method]

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 350F (180C) 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.