Today I'm trying my own recipe( first attempt) to make this savory bread. The bread is sooo soft and fluffy cause I'm using Tangzhong method which can keeps the bread softer and fresher longer. It won’t harden and completely dry out like a baguette does one day later. 😊
This Meat Floss Black Sesame Bread, just with one bite, you can taste the savory pork floss and the super soft black sesame buns.
This recipe is super versatile. Make it plain or fill it with anything you like. Make it sweet or savory. Or shape it into loaves if you preferred.😘
Meat floss Black Sesame Buns 肉松黑芝麻手撕面包
Ingredients材料:
Bread Flour高筋面粉 200g
All Purpose Flour中筋面粉 50g
TangZhong 汤种 40g
Milk Powder 奶粉 10g
Black Sesame Powder 黑芝麻粉 20g
Salt 盐 2g
Instant Dried Yeast 干酵母 3g
Egg 鸡蛋 1个（50g）
Sugar 糖 25g
Water 水 150g
Butter/Cooking Oil食油/奶油 30g
Fillings 配料：
Meat Floss, Mayonese, Black / White sesame Seed
肉松适量，沙拉酱适量，黑／白芝麻
**Tang Zhong(Make a day before used)老面前一天制作:
High Gluten Flour 高筋面粉50g
Boiling water沸水 60g
~Mix all ingredients, cover and put in the refrigerator and refrigerate until the next day! The remaining sponge dough is recommended to be used within 3 to 5 days!
~以上材料混合均匀之后, 盖好放入冰箱冷藏到隔天使用！用不完的老面，建议三至五天內使用完！
Method:
1. Activate the yeast with water.
2. Combine flour, milk powder, black sesame powder, sugar, salt, TangZhong and yeast mixture in a mixer and knead for about 5 minutes.
3. Rest the dough for 15 minutes .
4. Add in oil or butter and continue knead the dough for 10-15 minutes.
5. Roll it into a ball. Place into a lightly greased bowl, cover with plastic wrap. Let it proof untill it's doubled in size, about 1 hour.
6. Transfer to a clean floured surface. Deflate and divide the dough into 12 equal portions. Shape each piece into a ball and rest for 15 minutes.
7. Take a ball, flatten into a rectangle, brush a thin layer of mayo and sprinkle some meat floss, roll the rectangle up, cut into half and place the cut side facing up onto a greased pan. Do this procedure with the remaining doughs.
8. Cover with plastic wrap and let it proof until doubled in size, about 45 minutes.
9. About 5 to 10 minutes towards the end of proofing time, preheat oven to 180°C.
10. Spray some water on top the buns and sprinkle some sesame seeds. Bake for 30 -35 minutes or until golden.
11. Remove the buns from the oven and turn them out from the tin onto a wire rack. Serve warm. The leftovers can be kept in an air-tight plastic bag or container, at room temperature.
Notes:
1. This Meat floss Black Sesame Buns is a bit difficult to handle.The dough will be sticky and tacky due to the increased moisture content. So I advice to use a stand mixer or bread maker to do the kneading. Or you can reduce 10g of water if you are using hand kneading.
2. Remember to use wet hands or oil your hands or floured your hands when handling it.
3. When rolling out the dough, flour your work surface and hands well. Remember, the dough will be a bit tacky.
Happy Baking!
This Meat Floss Black Sesame Bread, just with one bite, you can taste the savory pork floss and the super soft black sesame buns.
This recipe is super versatile. Make it plain or fill it with anything you like. Make it sweet or savory. Or shape it into loaves if you preferred.😘
Meat floss Black Sesame Buns 肉松黑芝麻手撕面包
Ingredients材料:
Bread Flour高筋面粉 200g
All Purpose Flour中筋面粉 50g
TangZhong 汤种 40g
Milk Powder 奶粉 10g
Black Sesame Powder 黑芝麻粉 20g
Salt 盐 2g
Instant Dried Yeast 干酵母 3g
Egg 鸡蛋 1个（50g）
Sugar 糖 25g
Water 水 150g
Butter/Cooking Oil食油/奶油 30g
Fillings 配料：
Meat Floss, Mayonese, Black / White sesame Seed
肉松适量，沙拉酱适量，黑／白芝麻
**Tang Zhong(Make a day before used)老面前一天制作:
High Gluten Flour 高筋面粉50g
Boiling water沸水 60g
~Mix all ingredients, cover and put in the refrigerator and refrigerate until the next day! The remaining sponge dough is recommended to be used within 3 to 5 days!
~以上材料混合均匀之后, 盖好放入冰箱冷藏到隔天使用！用不完的老面，建议三至五天內使用完！
Method:
1. Activate the yeast with water.
2. Combine flour, milk powder, black sesame powder, sugar, salt, TangZhong and yeast mixture in a mixer and knead for about 5 minutes.
3. Rest the dough for 15 minutes .
4. Add in oil or butter and continue knead the dough for 10-15 minutes.
5. Roll it into a ball. Place into a lightly greased bowl, cover with plastic wrap. Let it proof untill it's doubled in size, about 1 hour.
6. Transfer to a clean floured surface. Deflate and divide the dough into 12 equal portions. Shape each piece into a ball and rest for 15 minutes.
7. Take a ball, flatten into a rectangle, brush a thin layer of mayo and sprinkle some meat floss, roll the rectangle up, cut into half and place the cut side facing up onto a greased pan. Do this procedure with the remaining doughs.
8. Cover with plastic wrap and let it proof until doubled in size, about 45 minutes.
9. About 5 to 10 minutes towards the end of proofing time, preheat oven to 180°C.
10. Spray some water on top the buns and sprinkle some sesame seeds. Bake for 30 -35 minutes or until golden.
11. Remove the buns from the oven and turn them out from the tin onto a wire rack. Serve warm. The leftovers can be kept in an air-tight plastic bag or container, at room temperature.
Notes:
1. This Meat floss Black Sesame Buns is a bit difficult to handle.The dough will be sticky and tacky due to the increased moisture content. So I advice to use a stand mixer or bread maker to do the kneading. Or you can reduce 10g of water if you are using hand kneading.
2. Remember to use wet hands or oil your hands or floured your hands when handling it.
3. When rolling out the dough, flour your work surface and hands well. Remember, the dough will be a bit tacky.
Happy Baking!
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