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Meat Floss Buns ~ Take 2 (Gelatinized method)

Meat Floss Buns

This is my first attempt at making bread/buns using the gelatinized dough method.  I'm very much overwhelmed with the result as the buns came out soft, fluffy and remained that way the next day.  Another plus point is that the dough is not sticky which makes handling and shaping a breeze.   This recipe is a keeper for sure and this is going to be a lengthy post!


Meat Floss Buns
Meat Floss Buns
Meat Floss Buns
Meat Floss Buns
Meat Floss Buns
Meat Floss Buns
Meat Floss Buns
Meat Floss Buns



Meat Floss Buns



Meat Floss Buns



Meat Floss Buns

Mmmm... soft, fluffy, savoury and coupled  with crunchy pumpkin kernels, believe me, it's real yummy!

Recipe for Meat Floss Buns
Ingredients

Gelatinized dough
  • 100 gm bread/high protein flour
  • 70 ml boiling water
Dough for bread
  • 400 gm bread/high protein flour
  • 75 gm sugar
  • 20 gm  skimmed milk powder
  • 2.1/4 tsp dried instant yeast
  • 1 tsp salt
  • 170 ml  cold  water  (chilled water from the fridge)
  • 1  cold egg, lightly beaten
  • 75 gm  cold  butter, cubed
Filling and Topping
  • 120 gm chicken meat floss
  • Pumpkin kernels
Method for gelatinized dough
  1. Place flour in a bowl, add boiling water and mix with a wooden spoon or lightly knead to form a dough.
  2. Cover with cling film and leave to cool, then  put in the fridge for at least 12 hours or overnight.
Method for bread dough
  1. Combine flour, sugar, milk powder, yeast and salt together in a mixing bowl.  Mix well.
  2. Tear  the gelatinized dough into pieces and add to the flour mixture.  Add in the slightly beaten egg.
  3. Mix on low speed, adding in cold water gradually.
  4. Scrape down the sides of the bowl from time to time, mix till dough is well combined and leaves the sides of the bowl.
  5. Add in the cold butter cubes, mix to combine.  Then mix on high speed till dough is smooth, elastic and not sticky.
  6. Remove the dough hook, shape the dough into a ball.  Cover with a  damp  cloth to prove in a warm place for 40 mins. or till double in size.
  7. Knock out the dough to expel some air and transfer dough onto a lightly floured surface.  Knead lightly.
  8. Divide proved dough into 2 portions.  Cover and leave to rest for 10 mins.
  9. Subdivide the 2 pieces of dough into 12 pieces each.
  10. Flatten a piece of dough and put in about 1.1/2 Tbsp meat floss, pleat up to form a ball.  Place pinched side down onto a lightly greased 10 inch square pan.
  11. Cover with a  damp  cloth and prove for 50 mins.
  12. Use a clean razor blade or very sharp knife to cut the top of the dough, lightly push in the pumpkin kernels.
  13. Bake for 180 deg C for 25 to 30 mins. or till golden brown.
  14. Let cool for about 5 mins. before unmoulding onto a wire rack to cool completely.
  15. Makes 12 buns.

Meat Floss Buns

I'm submitting this post to  Yeastspotting
 You can check it out  'Here'


Comments

  1. Those buns look so soft! Great idea topping them with pumpkin seeds.

    ReplyDelete
  2. These buns looks very soft and delicious! With my favourite filling, meat floss...I'm drooling looking at your pictures.

    ReplyDelete
  3. Yummy buns and with detailed recipe especially the water roux method which I never get it right. Thank you so much. Leanne

    ReplyDelete
  4. Cheah, I must bookmark this recipe. The bun looks very soft and I'm getting hungry just by looking at it :)

    ReplyDelete
  5. Angie
    Yes, they stay soft till the next day.

    Zoe
    Soft and fluffy and I too like meat floss as a filling.

    Leanne
    Thanks for visiting. This method is so much easier than the water zoux method which I too can never be able to handle

    Anncoo
    I'm sure kids will love these buns.

    ReplyDelete
  6. cheah, i'm giving thumbs up for this method too! really pleased with the results!

    ReplyDelete
  7. Lena
    Yup, saw some of your bread posts using this method too. Gave very satisfactory results.

    ReplyDelete
  8. those buns look so pillowy soft! i'm really intrigued by this dough method! thanks for sharing it!!

    ReplyDelete
  9. Shu Han
    Yes, this is a very 'safe' method and you can't go wrong. This is my first attempt.

    ReplyDelete
  10. I've never heard of gelatinized dough. Your rolls are beautiful!

    ReplyDelete
  11. Barefeet in The Kitchen
    Thanks for visiting. It works somewhat like the 'water roux' method of making bread.

    ReplyDelete
  12. Hi Cheah,

    The bread looks yummy :) tot of trying to make some this weekend, but ...
    1) Which/what type of milk powder
    2) Cold water = water from the fridge ? or,
    cold water = normal temp drinking water ?

    Thanks :)

    ReplyDelete
  13. Anonymous
    I used skim milk powder, Sunlac brand. Cold water is chilled water from the fridge. Thanks for highlighting, will edit in the post for easy reference.

    ReplyDelete
  14. I am going to bookmark ur blog... I don't have mixer, can I use breadmaker to mix?

    ReplyDelete
  15. chanelwong
    Thanks for dropping by my blog. You can use the breadmaker to make the dough using the recipe as given in the manual. I'm not quite sure whether you can do this recipe with your breadmaker. No harm in trying.

    ReplyDelete

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