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Tuesday, 5 July 2011

Savoury Buns

Our breakfast this morning. Savoury ones, this time. Made two varieties, namely Ham and Cheese and the other was a simple Spring Onions with Cheese.

The bread dough was based on a tang zhong method shared by fellow blogger. In fact, this is not the first time I made buns using her recipe and that's simply because i like the outcome. The bread is soft and it stays soft over the next 2 days. The other reason is personally i think , tang zhong is in between the straight dough and pre-fermented method. Straight dough doesn't give you bread that stays soft for long while for pre-fermented you have to start hours ahead to get soft bread which just doesn't allow you to make bread impromptu. So, I will stick with tang zhong for awhile, simple and fast :)

This is my version of the recipe, please hop over to her blog for the original recipe. I always used my bread machine to knead, too lazy to knead with hands.

Source: Honey Bee Sweets

Tang Zhong:
100ml water 20g bread flour
  1. Mix bread flour into water in a heat proof saucepan and whisk till no lumps. Place saucepan over heat and cook mixture over low heat, stirring constantly to prevent burning. Once the mixture thickens and leaves ribbons when the whisk is lifted from the batter, remove from the heat and let it cool completely before use.
  • 60g whole beaten egg (1 Grade A)
  • 65ml fresh milk
  • 6g salt
  • 30g caster sugar
  • 45g unsalted butter, room temperature
  • 195g bread flour
  • 90g cake flour
  • 6g instant active yeast
  • 75g tang zhong mixture (all of earlier prepared tang zhong)

  1. Place all ingredients in the bread pan of the bread machine (according to the recommended sequence stated in the instruction manual of the bread machine).
  2. Select Dough function of the bread machine.
  3. Once the cycle complete, remove dough from the bread pan. Shape the dough into a smooth round and place in a bowl. Cover and let it rise till double in volume.
  4. Punch out trapped air using knuckles.
  5. Divide into equal portions and shape into balls, around 50g each (should get around 12). Let it rest for 10 minutes.
  6. Fill the dough with desired fillings.
  7. Bake @ 175C in a preheated oven for 15 to 18minutes till golden brown.
Ham and Cheese
  • Flatten dough into a rectangular shape.
  • Place a piece of ham followed by a slice of cheese on top of dough.
  • Roll it up.
  • Make a cut in the centre (but not cutting through). Let dough stand upright.
  • Let it rest for 10 minutes.
  • Egg wash and sprinkle some bonito flakes.

Spring Onions with Cheese
  • Chop some spring onions.
  • Flatten dough into a long triangular shape.
  • Egg wash and squirt some mayonnaise.
  • Sprinkle some spring onions and grated cheese.
  • Roll up, starting from the broad end.
  • Let it rest for 10 minutes.
  • Egg wash and sprinkle some spring onions and sesame seeds.


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