Since I still have some leftover starter after using for making bread loaf, I decided to make these yummy buns.
Assorted Bread 三种口味面包
( Coffee Bun, Spring Onion Cheese Buns and MIni Pizza)
Ingredients:
Bread Flour 200g 面包粉
All purpose flour 80g 通用面粉
Milk powder 15g 奶粉
Caster sugar 30g 细砂糖
Levain 100g 酸种
Water 70ml 水
Dry yeast 1g 干酵母( Optional)
Salt 3g 盐
Egg 1pc 鸡蛋
Unsalted Butter (soften) 30g 无盐黄油（软化）
Fillings:
(A) Spring onion & Cheese bun:
*Shredded Cheddar Cheese 切达干奶酪
Garlic butter 蒜蓉黄油
Chopped spring onion 葱花
Shredded Mozzarella cheese 马苏里拉芝士碎
*Shredded Cheddar Cheese use for filling.
(B)Coffee Bun/ Rotiboy:
Some Butter cube for filling.
Mocha Topping:
30g butter
30g sugar
35g All-purpose flour
1/2 egg
coffee liquid (1+1/2tsp instant coffee powder + 1tsp water)
* Stir the butter and sugar till incorporated, add in egg and mix well. Add in sifted flour and mix well. Lastly, add in coffee liquid and mix well. Put in a pipping bag.
(C) Pizza topping:
Pepperoni
Cherry Tomato
Basil leaves
Tomato puree
Shredded Mozzarella cheese
Black Pepper(coarse)
Method:
1. Mix all the ingredients except butter. Knead untill a soft dough forms.
2. Add in butter and knead unill the dough is visibly smooth and elastic.
3. Cover the kneaded dough and proof in the fridge overnight.
4. Next day, take out the dough and rest in room temperature for 1 - 2 hours.
5. Without kneading, divide the dough into 12 small portions(30g each), and 4 portions,each about 54g. Round it with the palm of your hand and cover it with a cloth or plastic wrap and rest for 15 minutes.
6. Shaping:
(A) Spring Onion Bun: Flaten the dough, put some shredded cheddar cheese, roll up from top to bottom and pinch the seal tightly, put it in the baking tray and the seal faces down. After 2nd proofing, make a slit in the center, put some garlic butter, sprinkle chopped spring onion and shredded mozzarella cheese on the surface.
(B) Coffee Bun: Flaten the dough, put one butter cube, pinch and seal tightly, put it in the baking tray and the seal faces down. After 2nd proofing, pipping the coffee glaze on top the bun.
(C) Pizza: Flaten the dough into a round pizza shape. Put it in the baking tray for 2nd proofing. Put all the pizza ingredients onto dough before sending tnto oven.
7. Final fermentation~~Cover the dough and ferment for 2 hours.
8. Preheat the oven at 180C.
9. Bake in the middle rack for 11-12 minutes or until the bread surface becomes light golden brown. *For pizza, bake for 8 minutes with bottom heat in fan mode.
10. After the bread is completely cooled, put it in an airtight box. Generally, it can be stored for 2-3 days at room temperature.
Happy Baking！
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