Sunday, 23 June 2013

Ham and Cheese Buns by Sharron Wee

(1 Egg yolk + Milk) 210g
Bread Flour 230g
Cake Flour 70g
Caster Sugar 30g
Instant yeast 4g
Butter 18g
Salt 4g
Ham Slices
Mozzerella/ Cheddar Cheese
1 egg, lightly beanten for egg wash
* Am using the Kenwood Breadmaker Model 250, Dough Function 8, to prepare my dough)
Add wet ingredients followed by the dry ingredients into bucket ( except the Butter and Salt) into the Bm, Press Function 8 to prep the dough. Allow it to mix until the next pause then you add the Butter and Salt. Allow the BM to knead and first proof the bread dough
Remove the proof dough from the Bm. Remember to flour your hands well to prevent sticking. Place it on table top. gently punch the air out from the dough and shape it into a ball. Let it proof for abt 15 minutes. ( cover it w a damp cloth or cling wrap)
After the second proofing, separate dough into portions of 55grams each.
Roll out a ball of dough into an oval shape. Place a piece or two of ham and sprinkle generous amount of cheese onto it.
Wrap the ham and cheese filling within the dough
Use a pair of scissors and snip 4-5 little opening on the top surface of the bread dough.
Place bun on a baking sheet and leave it to proof for another 45-60 mins
Once 3rd proofing is done, brush egg wash onto the surface of the bread.
Bake it in preheat oven at 160deg for about 20 mins

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