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.