Meat floss or Rousong as they call it becomes our favourite addition in baking especially bread. It comes in pork, beef, chicken, mutton, fish or squid. A light, fluffy dried meat prepared with spices, sugar, salt and soya sauce to produce a sweet and savoury meat wool.
Today, i am using meat floss to garnish an ordinary bun into an extra ordinary delight. Here's how--
Makes 1049 g raw dough, yields 13 buns at 80g each
Tan zhong, mix to combine
1 c bread flour
1 c boiling water
Dough
2 ½ c bread flour
1 c milk
1 egg
1/3 c sugar
¼ tsp salt
1 ½ tsp instant yeast
¼ bar butter (50 g) softened
Fresh milk for brushing before baking the dough
For topping
1/3 c Japanese mayo
2 tbsp condensed milk
1 tbsp light corn syrup
1 tbsp lemon juice
1 c Pork floss, you can mix with a little of white sesame seeds and shredded seaweed (Furikake)
Place all dough ingredients in a bowl of stand mixer. Mix and knead for about 15 minutes to achieve a smooth dough. Proof for an hour or until dough doubles its size.
When done, punch the dough and divide dough into 80 grams each.
Flatten and roll the dough to form a log. Place the log buns on a baking tray lined with parchment paper. Rest for about an hour. When ready, brush with fresh milk.
Bake at 180°C for 15 minutes. Cool before finishing it with the toppings.
Enjoy!
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