Thursday, June 2, 2011

Ham Bun Roll

It's been ages I've bake a proper bread! I seldom bake bread as I do not have proper mixer to knead the dough, that means I've to use my bare hands instead! To me bread making is so much more challenging & tricky than baking a cake ^-^. The time consume in resting & proofing the dough also steer me off . What if the bread turns out hard rock after spending so much time on kneading & proofing?! waste effort, time & ingredient...hahaha...

Recently I've bought a recipe book on Chinese Buns (steam bun, fried buns etc...) I study the book and find it quite simple and fuss free so decided to test out one of the recipe inside :D heee luckily the little buns did not turn out hard as rock!


Recipe source : 包好吃 Chinese Buns
Ingredient
(16 buns)
  • 300gm Hong Kong Flour
  • 5gm instant yeast
  • 5gm baking powder
  • 70gm sugar
  • 20gm butter, soften
  • 120ml water
  • 16pcs ham
  • 1 small egg, lightly beaten
Method
  1. Place flour, yeast, baking powder, sugar & butter into a mixing bowl. Mix lightly with hands till butter is combined with the flour mixture.
  2. Pour in water gradually and mixing at the same time with hands. (hands will be slightly messy, but do not worry :)) Knead till smooth for about 10mins.
  3. Divide dough into 30gm each. On a lightly floured surface, roll out dough into a rectangular shape. Place ham over and roll up like a swiss roll. Using a dough scrapper, makes criss-cross patterns on the surface. Leave to rest for 30mins.
  4. Brush the rolls with beaten egg. Bake in preheated oven at 160 deg cel for 25-30mins until golden brown.

I'm submitting this recipe to Aspiring Bakers #8 - Bread Seduction hosted by Sweetylicious

10 comments:

CaThY said...

Looks very delicious ;)

PapaCheong's 拿手好菜 said...

nice picture you have been putting up but my outcome is never as nice as yours.

Papacheong
http://home-cook-dishes-for-family.blogspot.com/

Fong's Kitchen Journal said...

oh, I bought this book too recently. You used HK flour? Must be very soft texture since baked buns usually ask for bread flour. I also noticed a typo error in the book - how can add 3000ml water to 600g flour??? I think should be 300ml water.

Peng said...

Fong...will want to try the steam version cos I nvr do it b4 :D I din notice the error in my book :D

The Sweetylicious said...

i've got the same considerations as you. that's why i kept holding back about bread making and procrastinate. you took the first step, GREAT JOB! (: the bun is a great success!
same here, i bought the book too! :D

RPVN said...

Hi Peng,
Thank you for sharing a nice recipe. I've never tried making bread with bare hands but your recipe encourages me. But as this will be my first time, I've got a couple of questions and I hope you dont mind giving me some advice:
1. I don't have Hong Kong flour where I live, so can I substitute with plain flour or bread flour? Which would you prefer?

2. When you roll out the small balls of dough into rectangulars, what size do you make those rectangulars?

3. Don't you think I can add some cheese together with ham?

Too many questions already, sorry, I hope you don't mind. Thanks again.

Peng said...

RPVN..yes u can substitute with bread flour, please increase the yeast to 10gm instead of 5gm. I did not measure the size, just roll the dough to the size of the ham and place a slice of cheese if u like.

RPVN said...

Thank you, Peng. Your advice is really helpful. It's very nice of you to reply so quickly. I'll try it.

Have a great weekend.

RPVN said...

Hi Peng,
I baked some ham and cheese buns following your recipe and advice. I liked them a lot. I posted about them here in my blog: http://twocherriesontop.blogspot.com/2011/06/ham-and-cheese-bun-rolls.html. Please take a look if you have time. Thank you.

Peng said...

RPVN...glad to hear that ur bakes turned out well! :D

Related Posts with Thumbnails