Meat floss buns

Recipe for meat floss buns

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Meat floss buns are a delicious and savory treat that combines fluffy bread rolls with a generous filling of flavorful meat floss. These buns are popular in many Asian cuisines, including Chinese and Taiwanese. The soft and pillowy texture of the buns perfectly complements the slightly sweet and salty taste of the meat floss, creating a delightful combination of flavors. Whether enjoyed as a snack or part of a meal, meat floss buns are sure to satisfy any craving for a tasty and comforting treat.

Keywords: Meat floss, Buns, Asian cuisine, Fluffy bread rolls, Savory

Meat floss buns details

Meat floss buns, recipe Rating: 4.4
Number of votes:94 INGREDIENTS:

Makes 10

210g high protein/ bread flour

90g all purpose flour

7g instant dry yeast

90g water

5g bread improver

6g milk powder

3g salt

60g castor sugar

1 small egg

40g butter

40g whipping cream

Meat floss, pork or chicken

METHOD:

1. Add all dry ingredients, except meat floss, in a mixing bowl. Mix with dough hook at slow speed for 1 minute.

2. Add water , egg and whipping cream and continue to mix on slow speed for 1 minute.

3. Continue to mix for 3 minutes on medium speed until a dough is form.

4. Add butter gradually and mix for approx. 10 minutes on medium speed until gluten is fully developed, i.e. elastic, smooth, non-sticky and pull-away from sides of mixing bowl. Stretch a piece of dough for testing. This dough should form a thin membrane before it breaks.

5. Prove dough in a greased stainless steel bowl for 1-1½ hours, covered with a damp cloth. Leave in a warm place until dough is double in size .

Punch the dough down to release gases produced in the proving process. Divide dough into 60g portions and round up. Rest for 5 minutes.

Roll the a dough out. Roll the sheet of dough like swiss roll from the top edge .

Prove the dough for another 45 minutes until double in size.

Bake in preheated oven at 190 degC for 15-20 minutes until golden in colour.

Turn buns on to a wire rack and let cool completely.

Make a cut in the centre of the buns. Spread thin layers of mayonnaise at the cut and on the surface of the buns. Dip into meat floss.

NOTES:

1. In general for all breads making, the amount of liquid (eggs and water in this recipe) is variable. It depends on types of flour used, type of liquid used, temperature and humidity of atmosphere at the time of making the bread. Please adjust water content of this recipe accordingly.
2. Use the “finger-tip” test to check if the dough has fully risen. Press dough with your finger tip. If the impression stays, it is ready to go on to shaping. If the impression springs back, continue proving.
3. Time suggested for proving/rising is approximate only. Please adjust time depending on weather.
4. Do not over-prove your dough as this will result in beer-taste and crumbly bread.

5. For shaping, do not stretch dough into shape or length that you require as this will pop the air bubbles built up during the proving. You may also break the gluten by stretching the dough. Just work gently after the 5-minute rest.

6. Buns prepared using straight dough method do not stay soft for more than 2 days. Do consume buns within this period.