Assorted Buns

When hubby tasted the 奶酥面包, asking : 'u bought one??' nope I bake one!......and he gave me an impressive look hahaha...really loves this buttery creamy fillings :D :D

65C Tangzhong, Water Roux
Ingredient (portion enough for 10 buns)

• 125gm fresh milk/ water
• 25gm high protein flour

Method

1. Pour milk into a small saucepan, add in flour and stir till flour is well dissolved.
2. Cook over low heat and whisk continuously till a smooth paste is formed (I do not have a thermo to check whether the dough reaches 65C, but it roughly takes about 2mins)
3. Cover the paste with a cling wrap touching the surface, leave to cool completely before using.

奶酥面包

奶酥馅
Ingredient (for 5 bun)

• 50gm unsalted butter
• 40gm icing sugar
• pinch of salt
• 10gm egg
• 50gm milk powder

Method

1. Cream butter, icing sugar & salt until light. Beat in eggs until well blended.
2. Fold in milk powder until a smooth batter formed. Ready to use.

Ingredient (10 buns)

• 230gm bread flour
• 70gm cake flour
• 20gm milk powder
• 50gm sugar
• 4gm salt
• 6gm instant yeast
• 30gm egg
• 100gm iced water
• 100gm water roux
• 30gm unsalted butter

Fillings for 奶酥面包

• 150gm 奶酥馅
• 30gm cranberries
• dessicated coconut for coating

Fillings for 黄金起司面包

• 3 slices honey ham, shredded
• 3 slices cheese
• parmesan cheese for coating

Method

1. Combine flour, milk powder, sugar, salt, yeast & water roux and mix briefly.
2. Add in egg & water and combine into a rough dough. Knead for 5mins.
3. Add in softened butter and knead for another 5mins until a smooth & elastic dough is formed. Proof for 60mins.
4. Punch down dough and knead lightly. Divide into 10 equal portions and shape into round. Rest for 15mins.
5. Roll out each dough and wrap with fillings. Brush surface with some water and coated with some dessicated coconut/parmesan cheeese. Proof for another 40mins or until double in bulk.
6. Bake in preheated oven at 180 deg cel for 15mins until golden brown.

黄金起司面包

Recipe adapted from ‘超简单面包精选’