I tried my hands at making these buns, with the help of my breadmaker of course and I was certainly glad I did. Left 2 buns overnight to test out the texture and they were still soft and cottony the next day! Will definitely be making more of these.
Sprinkled some pumpkin seeds on some buns after applying egg glaze.....
Applied some butter on the top of the plain buns immediately after they were taken out of the oven. The butter melted instantly and I quickly pressed in some meat floss to ensure that they stay put!
Mmmmm ..... should put in more filling next time, but first attempt is always excusable! Never mind, the pumpkin seeds were crunchy too!
But this one had more meat ........ interior and exterior ...... munch, munch ...... yummy!
Recipe for Meat Floss buns
Ingredients for Dough
- 1 egg + water to make up 1 cup, i.e. 250 ml
- 3 Tbsp butter/margarine
- 1 tsp salt
- 410 gm (14.5 oz) high protein flour
- 2 Tbsp skim milk powder
- 3 Tbsp sugar
- 2 tsp yeast
- Meat floss (chicken/pork as desired)
- Pumpkin seeds
- Egg glaze - 1 egg yolk + 1 Tbsp water + a pinch of salt
- Put the dough ingredients in the bread pan of the breadmaker according to the sequence of your machine. Press 'Dough Cycle'. This process will take 1hr 30 mins.
- At the end of the cycle, take out the dough, knock it a bit to exclude any air.
- Cut dough into 10 pieces and shape into a ball, let them rest for 10 mins.
- Flatten a ball of dough and add in some meat floss, gather the seams and shape into a ball, place seams down onto a paper lined baking sheet. Continue with the remaining 9 pieces.
- Place them well apart, cover with a damp muslin cloth to prove the 2nd time. Let rest for another 30 mins.
- Apply egg glaze, sprinkle some with pumpkin seeds and leave some plain.
- Bake in preheated oven @ 180 degC for about 20 - 25 mins., or till golden brown.
- Immediately on removing them from the oven, apply some butter/margarine on the top of the plain buns and press in the meat floss.
- Serve warm.
This will come in handy for packing to work:D Looks great! My bread machine has broken down so now I use my Kenwood Kmix mixer to knead the dough for me.
ReplyDeleteThey all look so uniform in sizes! Just like from the bakery. Nicely done! I wish I could bake breads like youu.. Love meatfloss. I still have them in my kitchen, maybe I should give buns another try.. :)
ReplyDeleteThe buns look great. Can I have some for my breakfast?
ReplyDeleteThey sure look good! I must make some next time I make some pork floss!
ReplyDeleteThese buns are nice and very presentable. You are good at bakings!
ReplyDeleteJeannie
ReplyDeleteIs kneading dough with the dough hook ok, as in the dough is not sticky and easy to handle? I'm still struggling to get the dough made this way. With the breadmaker is fine but not with the dough hook.
tracieMoo
Yes, why not give it a shot! I'm still trying to make dough using the tangzhong method.
Anncoo
You are more than welcome!
3 hungry tummies
I bought the pork floss, tedious to make.
Pete, I'm still learning and experimenting both in cooking and baking!
Hi,
ReplyDeleteCan I know the skim milk you are refering to in this recipe is powdered form or liquid? Thanks for your advice.
Sam
Cheah, please 'da bao' for me huh! Three each! hahaha....
ReplyDeleteBeautiful picture, Cheah! Oh no...I really miss the meat floss. I remember my children like it very much. Your buns just look perfect. Now you inspire me to make them. Cheah, you should open a bakery! :D
ReplyDeleteI like that you did the dough in the bread machine. I have some pork floss I was wondering what else to use it for. They look so pretty, nicely done!
ReplyDeleteAnonymous/Sam
ReplyDeleteI used skim milk powder, and the brand is Sunlac. Thanks, I better specify that it's powder.
Kristy
Sure, but you also can bake soft, fluffy bread!
Mary
Thanks. Buns are tasty with meat floss. Time that you start to bake some too.
Lyndsey
ReplyDeleteHey, why not give it a shot!
These look so fluffy and delicious, yummy with the filling!
ReplyDelete5 Star Foodie
ReplyDeleteThanks for your encouraging comment!
So cute! I wish I had more space so that I can have a bread maker as well... I will love to have some.
ReplyDeleteI really love pork floss! Very sure these buns are beyond enjoyable filled with pork floss!
ReplyDeleteThere is no problem with kneading the dough with the mixer, Cheah.... just let it knead until the dough until u hear the slapping sound and the dough is no long sticking to the side of the bowl. That's an indication that it is done.
ReplyDeletepenny
ReplyDeletePerhaps you can squeeze in a breadmaker, really find it useful.
Thanks, Angie
Jeannie
Thanks, will try again.
Hello, Cheah!
ReplyDeleteThanks for stopping by and thousands of apologies for getting back to you this late! Have been super busy!
Your buns look so soft and fluffy!! But, I hardly take white bread because I don't like the idea of refined bread. I love wholemeal, whole-grain and oats! ;)
I'm so sorry to hear about the mishaps with tangzhong! Well, we learn along the way, don't we? In fact, I have trials and errors (and accidents) every time I'm in the kitchen. LOL!
I know that kneading the dough with machine may lead to overkneading. But, I've yet to try that myself as I knead my bread dough manually. I've not had mine overkneaded before ... But, it can possible, too, when I happen to be daydreaming or distracted whilst kneading the dough. However, kneading dough manually will not have you overknead the dough as you may even become exhausted halfway through kneading, well before it's reached the windowpane stage. Hahaha ...! But, I'm pretty surprised at the speed of your bread dough getting kneaded until the windowpane stage! If only mine were that fast ... LOL! (Oooh, my lazy bone!)
Tangzhong dough has been known to be notoriously sticky. So, you know what? I usually knead my bread dough for 40 to 60 minutes. Nope, it ain't insane. I just have to manage my precious weekend time wisely. LOL! But like what I've shared with others, when the dough is so, so sticky that it just seems like a puddle of mud that you've been struggled with forever, add a bit of flour to it! If it's a tad too dry (i.e. crumbly), add in a bit of water. And like what you've been doing, flour your hands, rolling pin, working surface, etc. when the dough super sticky! This is what I do each time I make bread. ;) In fact, I make my bread with tangzhong almost every week. I love this method: simple and effective! Don't think I'm gonna change anytime soon.
Please give tangzhong a chance again! It's really good ... at least, it's worked for me since I started making bread with this method. I hope you can have your own tangzhong bread real soon, too!
Cheers, and happy baking!
Pei-Lin
ReplyDeleteThank you so much for your tips on tangzhong. Doubt I can knead manually for 40 to 60 mins. If I do, I'll get'frozen shoulder' attack again! I'll try it again using the dough hook and add flour to make it more manageable. It's really kind and thoughtful of you to explain about tangzhong. Hope our readers will also benefit from what you've spoken on tangzhong.
hello cheah...i've tried this recipe of urs..lovely..its a keeper...tq so much..i hope u dun mind i post it in my blog as well ya?
ReplyDeleteHi Jun
ReplyDeleteThanks for visiting my blog and glad to know that you've successfully tried the recipe and liked it!