65°C TangZhong Pork Floss Bun
Prepare 65°C TangZhong
Use the thermometer to check when the mixture reaches 65°C. Alternatively, try writing a 8 with the whisk - it should stay visible.
I add them directly into the mixing bowl which I am going to use for preparing bread dough later. To save time, I keep stiring it with spatula until it is cool to touch. If you leave it to cool on its own, use a cling wrap cover directly over the surface. This is to prevent a "skin" forming.
Prepare the main dough. You will need:
1 tbsp skim milk powder
~90g TangZhong (I use all I get in step 1)
105ml warm water
12g fresh yeast (or 5g dry yeast)
25g unsalted butter
- Mix all the ingredients with a spatula.
- grease (or flour) your hand lightly and knead until the dough is smooth and elastic. Form a ball, then leave it to rest in a cover bowl until it doubles in size. Timing will depend on the ambient temperature.
- Remove dough and lightly deflate the dough. Divide the dough into 50g portion, shape round and leave to rest for 10 min.
- Roll out the dough, and wrap some filling before sealing the dough. Careful not to let the filling touch the edge; if it does, the dough will not seal properly.
- Place dough pieces into baking tray and let it prove till about almost double in size.
- Bake at 175 - 180°C for about 20 minutes.
Pork Floss Filling:120 gm. pork floss
50 gm. Mayonnaise
1 Tbsp. condense milk or sugar
50 gm. soft butter
- Toss them up in a small bowl.
I usually like to use Alex Goh's sponge and dough method, but when I do not have time to prove the sponge, I use this tangzhong method. Both gives me soft bouncy bread that last for 2 days (that's the longest I ever kept the bread).