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Sunday, July 15, 2012

Meat Floss Buns [Sponge Dough Method]

I supposed these buns are the simplest to bake even for a novice baker.  Just baked the sweet buns in any of the common shapes [round, oval, oblong etc] where you can make a horizontal slit in the centre.  Pipe in some moyannaise and fill it up with meat floss.  Never thought it could be so simple.  Wow! easy, lovely soft and fluffy homemade buns are ready to be served in a jiffy.  Better still, I prepared my bun dough a day earlier and refrigerate.  I just need to thaw to room temperature the next day, shape it up, proof and baked.  Makes buns making so, so easy.
These buns were for my cousin's children for Saturday's afternoon tea.
Ingredients for the buns-Sponge Dough Method
[makes  10  buns]
Step 1 - Ingredients
2 tsp instant yeast
160-170 ml  water
230 gm bread flour
  • Mix yeast with water in mixing bowl, then add in flour.  Knead to form a smooth dough.
  • Cover and leave to proof for 1-1 1/2 hours or double in size.
Step 2 - Ingredients
60 gm sugar
1/4 tsp salt
1 small egg [20 gm] - can used large egg and set aside some for egg glaze
25 ml water
100 gm bread flour
30 gm butter

Egg glaze and toasted sesame seeds
Filling - enough mayonnaise and meat floss
  1. Add all Step 2 ingredients  [except butter] to dough from Step 1.  Knead from low speed until well combined.  Continue to knead on medium speed until dough is soft and smooth [takes about 7-10 minutes].  Add in butter, continue to knead until dough is soft and elastic or window pane stage [Notes - if not baking buns immediately, the dough can be kept in plastic bag tied up and refrigerate.   Thaw to room temperature before using.   Advisable to keep up to 48 hours only]. OR
  2. Shape dough into a ball.  Cover and leave to proof for 15 minutes.   Punch down and divide dough into 10 portions of equal weight.  Shape dough into round balls.
  3. Roll out each ball and shape into oval shape.  Place shaped bun on paper casing on baking tray.  Finish shaping all the buns.
  4. Leave to rise for 30-45 minutes or until double in size.  Brush with egg/milk glaze. Sprinkle with sesame seeds.
  5. Baked in preheated oven at 190 degrees [middle shelf]  for 12-15 minutes or until golden.
  6. Remove to cool on rack.
  7. Make a horizontal slit in the centre of the baked bun.  Pipe in or spread mayonnaise and fill it with meat floss.
I'm submitting this post to Bake Your Own Bread [BYOB] via girlichef

7 comments:

Heather @girlichef.com said...

I definitely love the sound of these buns, and I bet they're something the whole family would happily eat. What I'm really intrigued by is meat floss! Is it just finely shredded meat? It actually looks like floss! Thank you for sharing this with BYOB =)

Michelle K said...

I am not sure what meat floss is, but the buns are so lovely. Perfect color with the sprinkle of sesames I can picture these being gobbled up fast. Thank you for sharing this with BYOB.

Kimmy said...

Hi Heather & Michelle, thanks for your comments. Meat floss is shredded meat cooked in soy flavoured sauce [slightly sweet]till tender and then fried on low heat into floss. It can be chicken, pork, beef or fish floss. There is also a spicy version. Meat floss is easily found in most of our Malaysian wet markets or stores selling grilled dried meat. Most of our bakeries sell this bun with the meat floss on the surface of the bun.

Mich - Piece of Cake said...

Hi, I'm dropping by via BYOB. This looks delicious. Reminds me of Breadtalk pork floss buns!

Kimmy said...

Hi Mich, thanks for your comments.
It's delicious, I baked another batch and added more mayo and meat floss.

lynn said...

hi Kimmy,

same for this recipe, can you advise if I wish to make more from this recipe?

rdgs

Kimmy said...

Hi Lynn, you can just double or triple the dough portion but make sure your oven can baked them all in one go or in batches to avoid over proofing of the buns. For the it depends on how much you like to stuff into each bun. You can always keep the extras for later use or sprinkle them on fried lettuce leaves or yau mak.

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