Singapore-Style Meat Floss Buns

Ingredients

• 100 g Water (For the tangzhong/yudane)
• 25 g Flour (For the tangzhong/yudane)
• 280 g Bread flour (For the bread dough)
• 85 g Cold milk (For the bread dough)
• 50 g Egg (For the bread dough)
• 40 g Sugar (For the bread dough)
• 15 g Milk powder (For the bread dough)
• 4 g Yeast (For the bread dough)
• 5 g Salt (For the bread dough)
• 35 g Butter (Add later while mixing the dough)
• Egg wash (Used to brush the proofed buns before baking; amount not specified)
• 100 g Kewpie mayonnaise (For the egg cream)
• 25 g Condensed milk (For the egg cream)
• 120 g Chicken or pork floss (Use chicken floss or pork floss)

Steps

1. 1

   Combine the water and 25 g flour for the tangzhong/yudane. Cook the mixture, stirring, until it becomes translucent.

2. 2

   Spread the cooked tangzhong/yudane out and leave it to cool.

3. 3

   Place the bread flour, cold milk, egg, sugar, milk powder, yeast, salt, and cooled tangzhong into a mixing bowl. Mix for about 5 minutes, until a rough dough forms. Do not add the butter yet.

4. 4

   Add the butter to the dough and continue mixing until the dough is fully mixed and ready.

5. 5

   Round up the dough, tap it, and leave it to proof. The source does not specify the proofing temperature or duration.

6. 6

   After proofing, divide the dough into seven portions of approximately 75 g each.

7. 7

   Round the portions and let them rest before shaping.

8. 8

   Shape each rested portion into an olive shape.

9. 9

   Arrange the shaped buns on a tray and let them proof again until ready to bake. The source does not specify the proofing temperature or duration.

10. 10

    Brush the proofed buns with egg wash and gently jiggle them on the tray, then place them in the oven. The source does not provide an oven temperature or baking time.

11. 11

    While the buns cool, combine the Kewpie mayonnaise and condensed milk to make the egg cream.

12. 12

    Slice each cooled bun down the middle and fill it with the egg cream.

13. 13

    Spread more egg cream over the top of each bun.

14. 14

    Dip or roll the sauced top of each bun in the chicken or pork floss. Check for bare spots and cover them with more floss as needed.

Notes

The source states that the recipe makes seven buns. It does not specify the oven temperature, baking time, or proofing times and temperatures. The transcript describes the buns as chicken floss buns, while the written recipe allows either chicken or pork floss.

Nutrition per serving

• main
• baking
• bread
• Singaporean
• Southeast Asian
• savory
• sweet-savory
• make-ahead-friendly