Last week my little girl commented that it’s been awhile since I last baked Breads and Buns. I totally agreed with her that I have slacked in this area as I have been so pre-occupied with my other commitment ie my online business venture. Since bread making is quite a lengthy process, I have resorted to baking chiffon cakes instead.
Feeling wee bit guilty, I made it a point to find time to bake some buns yesterday. Instead of the normal Hokkaido Milk Bread dough that I often make, I tried 65度C汤种面包 (65degC Tang Zhong Bread). This water-roux method has been a rave is blogsphere. I have done it before and the results as often been superb.
With the dough, used half to make mini Spring Onion Buns and the balance is stashed in my freezer for another bake in a couple of days!!
I made mini ones as I think they are cuter and easier to carry along (to school)
Spring onions buns are fragrant and a favourite of the family.
The buns are soft soft and the the texture is great.
Everyone is HAPPY!!!!!
Do give it a try. It’s easy to make and great to eat!!!!
Mini Spring Onion Buns
tang zhong (water-roux)
25g bread flour
315g bread flour
85g cake flour
30g milk powder
60g caster sugar
1/2 tsp salt
9g instant yeast
1 egg, lightly beaten
120g tang zhong (water-roux)* …
35g unsalted butter
1 sprig spring onion – finely chopped
1 tbsp mayonnaise
roasted sesame seeds
to make tang zhong (yields about 120g tang zhong):
Place 25g bread flour in a saucepan. Add 125ml water, mix till smooth, making sure there are no lumps of flour. Cook over medium to low heat, stirring constantly with a hand whisk to prevent it from burning. Within 1 to 2 mins, the mixture will start to thicken, stop when you see traces in the mixture for every stir you make with the hand whisk.The 65degC tang zhong is ready. Immediately transfer the hot tang zhong into a bowl and cover it with a cling wrap, making sure the cling wrap sticks onto the surface of the mixture. This is to prevent a film from forming on the surface. Leave to cool completely before using it.
to make dough:
Mix all the dry ingredients in a mixing bowl. Make a well in the centre and add in the egg, water and tang zhong. Mix to form a rough dough. Transfer dough to a lightly floured work surface. Knead the dough till smooth. This should take about 10mins. The dough is quite wet and sticky, it helps to have a dough scraper on hand to scape up the dough as your knead.
Knead in the butter. Continue to knead the dough until it no longer sticks to your hand, becomes smooth and elastic. This should take about another 20 to 30 mins. Do the window pane test: pinch a piece of the dough, pull and stretch it. It should be elastic, and can be pulled away into a thin membrane without tearing/breaking apart easily.
Proof the dough for about an hour or until double in bulk.
Punch down the dough and divide it into pieces of 30gms.
Rest the dough for about 10 mins. Shape the dough into oblongs and arrange them in a baking tray.Proof for another hour till it double in size. Cut a slit on the buns with a sharp knife and brush the top with egg wash. Spread some toppings (chopped spring onion mixed with mayonnaise) over the slit. Sprinkle some sesame seed on top.
Bake in pre-heated oven at 180 deg C for 12-15 mins or until golden brown.
Remove from oven and transfer to rack to cool.