Skip to main content
logo
Food Advertising by

Meat Floss Ring (Tangzhong method)


Looks like I'm addicted to meat floss again.  I just had to finish off the meat floss which was a gift during the recent festive season and what more to make other than bread and more bread!  I'm using the Tangzhong method again but this time I used all high protein flour instead of high protein and plain flour.  Linking this post to 'International Yeasted Recipes' hosted by Kristy of  My Little Space.








Recipe for Meat Floss Ring  (adapted from 'here')

Ingredients for Tangzhong
  • 25 gm high protein flour
  • 125 ml water
For the method for making Tangzhong, please check 'here'

    Ingredients for Dough

    • 350 gm high protein flour
    • 55 gm caster sugar
    • 1 Tb + 1 tsp milk powder
    • 1 egg
    • 5 to 6 gm instant dried yeast (1 tsp + 1/5 tsp)
    • 120 gm Tangzhong
    • 125 ml water
    • 1 tsp salt
    • 30 gm butter, cut into small pieces
    • Egg wash and Pumpkin kernels
    Ingredients  for the Filling
    • Meat Floss + some lightly  toasted black sesame seeds.
    Method for Dough
    1. Put the ingredients into the pan of your breadmaker according to the instructions in the manual.  Select 'Dough Cycle' and let the machine do the kneading and proving for you.  My breadmaker takes 1.30 hrs.
    2. To test the dough, just insert your finger into the dough and if the indentation stays, then the dough is ready for shaping.
    3. Transfer the dough onto a lightly floured board, give it a knock to expel any air and knead lightly.  Do the windowpane test and if it's ok, then divide the dough into 7 equal portions, about 100 gm each.  Shape into balls and cover with a clingwrap or a piece of damp cloth and let rest for 15 to 20 mins.
    4. Roll out a ball of dough into an oval shape, apply some vegetable oil or melted butter, then sprinkle on  the meat floss and black sesame seeds.  Roll up once, tuck in the sides and roll up like a swiss roll. (Cover the rest of the dough to prevent them from getting dry).   Repeat the same process with the rest of the balls of dough.   Place the balls of dough into a greased pan, sealed sides face down.  Cover and let prove again for another hour or so in a warm place.
    5. Apply egg wash and sprinkle on some Pumpkin kernels.
    6. Bake in a preheated oven @ 180 deg. C  for 20 to 25 mins. or till golden brown.
    7. Leave the bread in the pan for about 20 mins. to cool before removing and letting it cool completely on a wire rack.

Comments

  1. Hi Cheah,
    I love to add meat floss in bread or buns too. It is so tasty.
    Love how you shape your buns so neatly and it looks fabulous!
    mui

    ReplyDelete
    Replies
    1. Thank you. Adding meat floss in bread or buns does help to enhance the taste.

      Delete
  2. Oh wow this ring look so delicious! I love those photos of the inside.. soft and with meat filling. Yummy!

    ReplyDelete
  3. WOW Cheah! Another yummy bread from you. I love the meat floss inside the bread so good with a cup of coffee :)

    ReplyDelete
    Replies
    1. I ate the bread with a bowl of 'cooling tea', because of the hot weather!!

      Delete
  4. So soft and delicious! I love the savoury filling.

    ReplyDelete
  5. Oh wow, look at that soft texture of the buns.....and love having this with meat floss too.

    ReplyDelete
  6. Hi Sokehah Cheah , wish I just grab a couple , I know they are delicious , thanks for sharing :)

    ReplyDelete
  7. Cheah, thanks so much for submitting this to the 'International Yeasted Recipe' event and sharing this scrumptious recipe with my readers. I'm sure my readers are looking forward to more deliciousness from your kitchen. Enjoy & have fun.
    Blessings, Kristy

    ReplyDelete
  8. Hi Cheah, the bread-maker is useful for kneading dough either for bread or paus. But I haven't tried tangzhong bread with this machine.

    ReplyDelete
  9. Hi Cheah, I love meat floss bread too and never get tired of it! Your tangzong bread looks so beautiful and tempting especially the colour on the top part. You have a great weekend ahead and cheers :)

    ReplyDelete
  10. Your buns looks so soft and fluffy! I like using tangzhong method too but I am also trying out the overnight dough method which produces very soft and moist bread too...

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Overnight Almond Orange Muffins ~ 隔夜杏仁橘玛芬

  I stumbled upon this post on how to achieve "Tall Bakery Style Muffins'' from 'Handletheheat' blog which aroused my curiosity and I was very eager to give it a try.  The batter is chilled for a few hours or overnight and can be baked straightaway.   Thus the muffins can be baked in a jiffy and you can serve warm freshly baked muffins for breakfast.  Yes, I noticed that the muffins rose fairly high and they were fluffy and moist. Overnight Almond Orange Muffins  ~    隔夜杏仁橘玛芬 Ingredients 143 gm plain flour 30 gm caster sugar 30 gm brown sugar 1/8 tsp salt 1/2 Tbsp baking powder 1/2 cup buttermilk (add 1 tsp vinegar or lemon juice to make up 1/2 cup) 57 ml oil 1 large egg 2 tsp orange zest 1/2 tsp vanilla Almond slivers to sprinkle Method Sieve and whisk flour, sugar, salt and baking powder. In another mixing bowl, whisk egg, oil, vanilla and buttermilk. Pour the wet ingredients (2) into the dry ingredients.  Add in orange zest.  Mix till just combine and do not ov

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.