🦁🦁🦁 Lion Bread - Meat Floss Buns Recipe 🦁🦁🦁

This recipe was a hit, and easy to follow! It can be using your hands and a mixer. Bread machine is a life saver for everyday bread, honestly! Just threw everything in the bread machine, and then press ferment until the beep noise. Take it out and shaped into as many as you want the bread rolls. this would save a lot of time and of course save life too. Have you tried this kind of chicken floss buns? They are super cute, soft, yummy and delish! Impress your family, kids and friends.

Ingredients

(A)
• 165g bread flour
• 1 tsp, 4g allinson yeast
• 120g cold milk
• 20g sugar
• 2 tbsp milk powder, or just skip it

(B)
20g butter, soften or melted

(C)
Drawing batter
• 1 tbsp plain flour
• 1/4 tsp baking powder
• 1 tsp cocoa powder
• water

Add the water a little at  a time, so you add just enough for a thick paste. Spoon into piping bag and you can draw smoothly by adjusting to your own.

(D)
For the glaze:
1 tsp golden syrup + 1 tbsp boiling water = sugar syrup

(E)
To make your own meat floss or store bought as you desire.
Read more at http://yummyeasycooking.blogspot.com/2018/08/homemade-chicken-floss.html

Method: 
1) Place the (A) ingredients, bread flour, yeast, cold milk, sugar and milk powder into the bread pan. close the lid gently.

2) Press the MENU button until desired program ''raw dough'' is selected. so that the machine does all the mixing and kneading. Once the process has been completed ''stir 1'', open the lid, add (B) butter to the bread pan, and continue ''stir 2'' until beeps will signal.

3) Press the MENU button until you reach ''ferment''. The bread maker will allow your dough to rise for 30 minutes giving the dough more depth flavor or until beep to signal and then you take it out of the machine.

4) Turn the dough out onto a greased surface, punch down the dough, and divide to 12. shape dough into ball. take 6 balls and place the meat floss as a filling. others 6 cut the dough into pieces and shape into a small balls, about 9 for each. place on the baking tray. watch the video below and see how to do it.

5) Second rise in the warm oven for 30 minutes until double or triple in sized.

6) Prepare the (C) drawing batter, in a small bowl, add plain flour, baking powder, cocoa powder and  water a little at  a time, so you add just enough for a thick paste. Spoon into piping bag and you can draw smoothly by adjusting to your own.

7) Bake in no preheated oven 150°C, until the buns are golden brown, about 15 minutes. (Baking time depends on the size and shape of the bread being baked).

8) Once breads have cooked, remove from the oven and immediately brush with glaze.
and spread dijon mustard or mayonnaise over the buns, meat floss is also used as a topping on bread.

Helpful Tips:
1) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread falling to rise is bad yeast.
2) Store a bread in an airtight bag or airtight container and keep fresh for 2 days. 
3) The best way to store bread for freshness is in the freezer for about 1 month. after defrost the bread, reheating and serve, tastes like fresh-baked. 
4) It's recommended to use an oven thermometer.
5) If it's a winter day, the common problem is that dough won't rise. Ideal rise temperatures are between 35°C-37°C. Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly. 

Recipe Source: Josephine's Recipes