Sunday, 9 October 2011

Soft soft bread

I love Chinese/ Japanese buns. They are sweeter, softer, and much more versatile than what people are used to in the UK (pardon me ;) ). Our local friends and neighbours loved it and were amazed at how soft the bread is, and found it interesting that there are fillings inside and on top of the bread. Give this recipe a go and let me know what you think!

  • Please make sure you've read through and understood the recipe before beginning, feel free to ask me any questions you have :) 
  • I know it's a very long recipe, but it really isn't that difficult!
  • You can change the fillings to your liking

Recipe adapted from Angel's home

(Make 8 buns)
80g Hot water
16g Strong flour
1.  Cook the strong flour with the hot water until it reaches 65 C (It should form a smooth paste)
2. Remove from fire, cover with clingfilm and leave to cool at room temperature
174g Strong Flour
80g Weak Flour (In UK - McDoughall's Super Supreme Sponge Flour)
6g Instant Yeast
6g Salt
28g Sugar
12g Milk Powder (I couldn't be bothered to get one so I used coffee mate)
1 egg
72g Cool Water
68g Poolish (see above)
20g Unsalted Butter, softened
Filling (Mix it up)
Canned Sweetcorns, drained
Mushrooms, diced (sweetcorn size)
Ham, diced (sweetcorn size) or small thin strips

Whole egg, lightly beaten

Topping 1
Dried Basil or Parsley
Garlic, finally chopped
Salt and Black Pepper
- Mix together
Topping 2
Grated Mozarella Cheese
1. If you don't like either or both sauce(s), mix it up and try it, it'll be totally different!
2. Taste and adjust
3. Put it in a squeezy bottle(s), or just spoon later if you're not fussed (Do not squeeze it straight from their original bottle, it will splatter all over the place)
1. Place A in a big mixing bowl. Add B and knead (by hand or electric mixer with dough hook attached, whichever you prefer) until it forms a dough
2. Add C and knead until smooth, shiny and elastic (when you gently stretch it it should form a really thin opaque sheet. When it breaks the edges of the hole should be smooth). It should be tacky but not sticky (use extra flour sparingly if you knead on the table)
3. Roll into a ball, or stretch the sides gently and fold it tightly at the bottom to form a smooth rounded ball on the top.
4. Place the dough in a greased bowl and cover the bowl with greased clingfilm (or clean damp tea towel)
5. Place the bowl in a warm place and rise until the dough is double the size
6. To test whether it's done or not, dip your finger into some flour, and poke it into the dough. The rising is done when the hole either doesn't shrink, or shrink very slowly.
7. Cut the dough into 8 equal portions. Roll each into a ball. Cover them loosely with clingfilm and rise again until double the size. (Don't need to test here)
8. Take 1 ball, flatten it into a disc. Put 1 teaspoon of filling in the middle of the dough. Bit by bit pinch the edge together, moving (anti-)clockwise  to make a pouch. If there is space, add more fillings in to fill up the middle before sealing the hole.
9. Once you've closed the hole, roll it gently back into a ball shape, place it on a baking sheet and press it down gently with your palm.
10. Repeat 8 - 10 until you've done all the buns. Again cover them with clingfilm.
11. Preheat oven to 180 C, and rise the buns for for about 45 mins.
12. Glaze the buns with egg wash, then sprinkle the cheese on top of the bun. Sprinkle topping 1 on top of that.
13. Squeeze the sauce(s) on top of the buns to make patterns (criss cross, swirls, etc)
14. Bake the them for approx 15 mins until golden