Yes, I made char siew buns again.....😄Love the pandan aroma, while the buns were baking.....
(A)Tangzhong~
Bread Flour 215g
Full Cream Milk 125g(cold)
Instant Yeast 2g
Method:
1. Mix the (A) for 3 mins on 1st speed till a rough dough has formed.
2. Ferment at least 4-5 hours in room temperature or keep in fridge 12-16 hours (overnight).
(B)Basic Dough:
One quantity of above overnight sponge dough
Bread Flour 90g
Full Cream Milk 12g(1 tbsp)
Egg 30g(half large egg)
Instant Yeast 4g
Salt 3g(1/2tsp)
Sugar 60g
Milk Powder 10g
Butter 45g
Eggwash:
Balance half egg + 1tbsp milk
Pandan leaves
Toothpicks
Method:
1.Tear the overnight Tangzhong sponge dough into pieces and add in (B)dry ingredient and knead until smooth dough(except butter).
2.Then add in butter continue to knead til the dough is fully developed. Cover and proof till double in size.
3. Punch down the dough to expel air, devide into 50g portions and shape into a round balls and rest for 15 mins.
4. Flatten the dough and fill it with char siu filling, wrap and seal, then shape to ball. Place buns on a lined baking tray, seam side down. Proof for 45 mins or until double in size.
5. Wrap each buns with pandan leaf that secured with a toothpick. Egg wash the top of the buns.
6. Bake until golden brown at 180C for 15 mins.
Recipe Refer from: Nasi lemak lover(chicken & potato curry milk buns)
Happy Baking!
(A)Tangzhong~
Bread Flour 215g
Full Cream Milk 125g(cold)
Instant Yeast 2g
Method:
1. Mix the (A) for 3 mins on 1st speed till a rough dough has formed.
2. Ferment at least 4-5 hours in room temperature or keep in fridge 12-16 hours (overnight).
(B)Basic Dough:
One quantity of above overnight sponge dough
Bread Flour 90g
Full Cream Milk 12g(1 tbsp)
Egg 30g(half large egg)
Instant Yeast 4g
Salt 3g(1/2tsp)
Sugar 60g
Milk Powder 10g
Butter 45g
Eggwash:
Balance half egg + 1tbsp milk
Pandan leaves
Toothpicks
Method:
1.Tear the overnight Tangzhong sponge dough into pieces and add in (B)dry ingredient and knead until smooth dough(except butter).
2.Then add in butter continue to knead til the dough is fully developed. Cover and proof till double in size.
3. Punch down the dough to expel air, devide into 50g portions and shape into a round balls and rest for 15 mins.
4. Flatten the dough and fill it with char siu filling, wrap and seal, then shape to ball. Place buns on a lined baking tray, seam side down. Proof for 45 mins or until double in size.
5. Wrap each buns with pandan leaf that secured with a toothpick. Egg wash the top of the buns.
6. Bake until golden brown at 180C for 15 mins.
Recipe Refer from: Nasi lemak lover(chicken & potato curry milk buns)
Happy Baking!
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