Meat floss bun, or commonly known as pork floss bun, is milk bread with a spread of sweetened mayonnaise and savory meat floss topping or filling. I am using ready-bought pork floss here, but feel free to substitute with your favorite meat floss, be it fish, chicken, or beef.
For my first assembly version, I prepared it like a burger bun. To me, it is much easier to eat compared to the second classic version, where we top it with the meat floss and risk some falling off as we bite into it (big no-no for these delicious topping). Plus I can fill it with as much meat floss and mayonnaise as I want with this version. Yum!
This bun recipe uses tangzhong or water roux method, similar to my previous cheesy garlic bread recipe. It thus becomes very soft and fluffy, and can stay so for days at room temperature.
If you are unfamiliar with tangzhong method bread, it basically uses a precooked flour that is then added into the bread recipe like a bread starter.
Since there is mayonnaise involved, I prefer to assemble this meat floss bun right before eating. As you may know, mayonnaise needs to be refrigerated, while the bread is better kept at room temperature or freeze if needed for longer storage. Should you choose to freeze the bread, it can easily be reheated in the oven or microwave before serving.
Meat Floss Bun
Tangzhong (Water Roux)
- 20 g (2 tbsp) bread flour or high-protein flour
- 60 ml (¼ cup) water
- 60 ml (¼ cup) milk
- 350 g (2½ cup) bread flour or high-protein flour
- 50 g (¼ cup) granulated sugar
- 6 g (2 tsp) instant yeast
- 6 g (1 tsp) table salt
- 120 ml (½ cup) milk warm
- 1 whole egg room temperature
- 28 g (2 tbsp) unsalted butter room temperature
- 33-66 g (4-8 tbsp) bread flour add-on
- 4 tbsp mayonnaise
- 4 tsp sweetened condensed milk
- 2 tsp corn syrup or honey
- pork floss / chicken floss / beef floss / fish floss
Tangzhong (Water Roux)
- 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.
- 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 the 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 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 the work surface and divide it 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.
- Uncover and brush each top with an egg wash (lightly beaten egg). Bake in a preheated oven at 350°F (180°C) for 18-20 minutes. Then set aside on a cooling rack.
- Stir everything until combined except the meat floss.
Assembly (Burger Bun Version)
- 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.
Assembly (Classic Version)
- Brush the mayonnaise mixture onto the bun. Put enough meat floss to cover the top, then enjoy.