Tangzhong Pork Floss Bun

Method21 steps

1. 1

   Step 1: Whisk the 25 g tangzhong flour with its 125 ml water in a small saucepan until smooth and free of lumps.

   Uses 25 g strong bread flour (12.5% protein) · 125 ml water for tangzhong

2. 2

   Step 2: Cook over low heat, stirring constantly, until thick enough that stirring reveals the bottom of the pan. Transfer to a bowl and let cool to room temperature. Weigh the remaining ingredients while it cools.

   Uses All flour-water mixture from step 1

3. 3

   Step 3: Put the 250 g dough flour and all the cooled tangzhong in the bread-machine pan. Add the 50–75 ml dough water around the flour, using the lower end on a humid day.

   Uses 250 g strong bread flour (12.5% protein) · All room-temperature tangzhong from step 2 · 50–75 ml water for the dough

4. 4

   Step 4: Use the Panasonic SD-P104 Bread Dough program (Menu 9) for the initial mixing. After 5–7 minutes, when the ingredients just come together, stop the machine. Do not start fermentation yet.

   Uses All ingredients in the bread pan from step 3

5. 5

   Step 5: Leave the initially mixed dough in the stopped machine for 20 minutes to autolyse before adding yeast, salt or fats.

   Autolyse · 20 minUses All initially mixed dough from step 4

6. 6

   Step 6: After the autolyse, add the salt (3.5 g), sugar (50 g), milk powder (8 g), weighed 25 g beaten egg, 8 g dough condensed milk, butter (45 g) and bread improver (4.5 g) to the bread pan. Keep the yeast separate in its dispenser.

   Uses All autolysed dough from step 5 · 3.5 g salt · 50 g sugar · 8 g milk powder · 25 g beaten egg (about half an egg) · 8 g condensed milk for dough · 45 g unsalted butter · 4.5 g bread improver

7. 7

   Step 7: Put the 4.5 g instant yeast in the yeast dispenser, close the lid and restart the same Bread Dough program. The dispenser should click and release the yeast about 10 minutes into kneading; follow the machine phase rather than adding a second dose.

   Uses All dough and later additions from step 6 · 4.5 g instant yeast

8. 8

   Step 8: After the yeast is dispensed, let the machine knead for another 5 minutes to develop a smooth, stretchy dough before proofing.

   Uses All yeast-containing dough from step 7

9. 9

   Step 9: If the kneaded dough is excessively wet, incorporate only a little extra bread flour and knead for about 5 minutes more until it has a smooth, manageable texture. Skip this adjustment if the dough already has that texture.

   Uses All kneaded dough from step 8 · A little extra strong bread flour, only if the kneaded dough is too wet

10. 10

    Step 10: Allow the machine’s first proof for about 45 minutes, until the dough doubles. If it has not doubled, cover and allow another 10–15 minutes, checking its size. Stop at doubled volume rather than letting it overproof.

    First proof · 45 minUses All kneaded dough after the optional adjustment at step 9

11. 11

    Step 11: Lightly oil your hands and worktop. Gently press down the doubled dough to release trapped air. Weigh the whole dough and use a dough cutter to divide it into eight equal pieces; do not tear it.

    Uses All doubled dough from step 10 · Oil, as needed to lightly coat hands and worktop

12. 12

    Step 12: If the pieces spring back during shaping, let them rest for 10 minutes under a damp towel. Otherwise proceed directly to shaping.

    Optional shaping rest · 10 minUses All eight portions cut at step 11 · Water, as needed to dampen the covering towel

13. 13

    Step 13: Lightly oil the rolling pin if needed. For each piece, flatten gently to remove large bubbles, roll it up, and repeat once. Shape into a smooth ball by drawing the surface taut and tucking the joins underneath. Shape all eight pieces.

    Uses All eight dough pieces after the optional rest at step 12 · Oil, as needed for a light rolling-pin coating

14. 14

    Step 14: Arrange all eight buns on baking-paper-lined trays about 2.5–3 inches apart. Use two trays if needed so they have room to expand.

    Uses All eight shaped buns from step 13

15. 15

    Step 15: Place the trays in a warm enclosed space with two large bowls of hot water below them, keeping the water out of the dough. Let the buns rise for 45–60 minutes, until doubled in size.

    Second proof · 45 minUses All eight arranged buns from step 14 · 2 large bowls of hot water for the second proof

16. 16

    Step 16: While the buns complete their second proof, preheat the oven to 180°C. Wait until it is at temperature before baking.

17. 17

    Step 17: Once doubled, brush the buns gently with a thin egg wash if desired. Bake on the lowest rack at 180°C for 15–18 minutes, first checking at 15 minutes, until baked through and lightly browned. If the tops brown too quickly, shield with foil and continue baking. Rotate a tray every 5 minutes for even colour; bake a second tray separately if it cannot fit on the lowest rack.

    Bake buns · 15 minUses All eight doubled buns from step 15 · Beaten egg, as needed for an optional thin egg wash

18. 18

    Step 18: Remove the baked buns, let them cool briefly on the tray and then move to a wire rack. Let them cool completely before topping so the coating does not melt or make the buns damp.

    Uses All baked buns from step 17

19. 19

    Step 19: Mix the separate topping condensed milk with mayonnaise to make a spreadable cream. The source gives no quantities or ratio, so prepare enough to fill and coat the eight buns.

    Uses Condensed milk, as needed for the topping · Mayonnaise, as needed for the topping

20. 20

    Step 20: Slice each cooled bun almost through, leaving it joined at one edge. Spread topping cream inside, then spread a thick layer over the top of each bun.

    Uses All eight cooled buns from step 18 · Topping cream from step 19, as needed for the inside and top

21. 21

    Step 21: Fluff the ready cooked pork floss and press it onto the cream-coated tops of all eight buns. Serve immediately.

    Uses All eight filled and coated buns from step 20 · Ready cooked pork floss, enough to coat the eight buns