Showing posts with label buns. Show all posts
Showing posts with label buns. Show all posts

Thursday, April 5, 2012

Cheddar Cheese Buns

These delicious buns were from  dailydelicious's blog. Try it and you'll love it.
Here's the recipe I copied from dailydelicious .

Dough
270 g Bread flour
30g  Cake flour
5g  Salt
2tsp instant yeast
50g  Sugar
30g Unsalted butter
100g Milk
1  Egg
80g Water

Filling
100g Cheddar cheese (grated)
90g Salad cream or mayonnaise


Topping
Cheddar cheese (grated)
Salad cream or mayonnaise

Method:
Mix together egg, water and milk.
Put the flour, the sugar and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the egg and milk mixture into the bowl.
Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.
Take the dough out of the bowl and knead, you will see the dough will be elastic after about 2 minutes.
Add the butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough. Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny. But this dough is a bit sticky, use a bit of flour will help (1-2 tbsp)
See how to knead bread, here.
Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).

For topping:   
Mix Salad cream or mayonnaise with cheddar cheese.

Preheat the oven to 180°C.

Line 2 baking sheets with baking paper.
Take the dough out of the bowl, deflate by touch it lightly.
Cut the dough into 10 pieces roll into a ball and let them rest for 10 minutes.
Flatten each ball with the palm of your hand into a  circle. Place a filling mixture in center of each dough round, and gather up edges to enclose filling, twisting edges together and pressing to seal and place it seam side down Repeat with remaining dough and filling.
Let the dough rise until almost double in size, about 30minutes.
Sprinkle with Cheddar cheese and drizzle salad cream or mayonnaise with before baking.
( I drizzled mayonnaise then sprinkle some grated cheddar cheese) 
Bake for 15-20 minutes or until golden brown.

Final proof.


Ready to bake.

Monday, February 27, 2012

Buttery Dinner Rolls

These buns are really really hard to shape. It's very sticky.
I made half of the recipe, and I reduce the kneading timing to 4 minutes. I don't have the wrinkles part, but because it's so so hard to shape it into a smooth balls, I just leave it like that and baked.That's why I don't have a smooth buns.

Why I made those buns??First, when I saw it for the first time in Wendy's blog, those buns reminds me the bun that I had from the airline, ya we love those buns,with lots of butter on it.

Second, I still have leftover buttermilk from the Red Velvet Cupcakes , don't waste it.

The taste, I didn't get what I expected, but still taste good.

Recipe from Wendy's .
Ingredients:
500 gm all purpose flour
200 gm plain yogurt ( I used buttermilk)
200 gm fresh milk/full cream milk
60 gm butter
50 gm sugar
8 gm salt
10 gm instant yeast
1 small egg beaten
Some poppy seeds for sprinkling

Method:
Put everything together and knead until you form a dough.
Continue to knead on low speed for 8 minutes.
A slacky and slightly sticky dough will form.
Let it proof(covered) until double, about 1.5 hours.It will turn tacky.
Divide into 50 gm balls of dough.
Roll the dough into balls  and place on a line or grease pan.
Proof (covered) , until dough balls double up again.
Preheat oven to 180C.
Brush top of dough with beaten egg and sprinkle some poppy seeds.
Bake for 15 minutes or until golden brown.
 

Wednesday, August 24, 2011

Butter Cheese Buns




The difficulty of these buns is, seal the filling, must seal it properly, otherwise, the filling will ooze out.For this recipe I used block cheddar cheese.This recipe from Bread Magic Chef Alan Ooi.

Ingredients:
(A)
330 gm high protein flour
1/2 tsp salt
11/2 tbsp milk powder
60 gm caster sugar
10 gm instant yeast
 (B)
1 egg...grade A

(C)
120 ml water

(D)
40 gm butter

Method:
Combine ingredient (A) together in a mixer.
Give it a slight blend before adding in ingredient (B) and (C).
Beat combined ingredients to form a dough.
Add in (D),and beat until the dough has a smooth surface.
Check whether the dough is fully developed by stretching a small piece of dough with your fingers.If the dough can be stretched into a thin layer without tearing, it is ready.But, if it does not stretch well, beat the dough further till it passes the next stretch test.Be careful, not to over beat.
Remove dough and leave it in a floured big bowl,cover with cling film and let it prove for 30-40 minutes till double it size.See here for how I prove my  dough.
For filling:
100 gm butter, diced
6 slices cheddar cheese, diced small

For topping :
1 egg, slightly beaten
6 slices of cheddar cheese, diced small

Method:
Scale dough into 60 gm portions( I did 30 gm).
Flatten dough portions, wrap some filling. Seal edges and place them on a greased baking tray.
Proof the buns for 45 minutes in a warm place till double it size.
Brush surface with beaten egg and place some dice cheese on top.
Bake in preheated oven at 180C for 12-15 minutes, till golden and cheese has melted.
Remove and cool on wire rack.

Thursday, June 30, 2011

Cream Cheese Buns

 I seldom make bread.Whenever I want to eat bread ,I'll just buy it from bakeries.And, since I still have cream cheese in my fridge, so,I gave it a shot to this cream cheese buns.Voila......this buns was so soft,the filling works wonderful with the buns and topping.So yummyyyyyy..........and at the moment the first thing in my mind was, I must share this immediately with friends, that's ,you, all up there.I get this recipe from Alan Ooi.....Bread Magic.....and it's really a wonderful magic...hehehe.

 Here's the recipe:
(A)
330 gm high protein flour
1/2 tsp salt
 11/2 tbsp milk powder
 60 gm caster sugar
 10 gm instant yeast
 (B)
1 egg...grade A

(C)
120 ml water

(D)
40 gm butter

Method:
Combine ingredient (A) together in a mixer.
Give it a slight blend before adding in ingredient (B) and (C).
Beat combined ingredients to form a dough.
Add in (D),and beat until the dough has a smooth surface.
Check whether the dough is fully developed by stretching a small piece of dough with your fingers.If the dough can be stretched into a thin layer without tearing, it is ready.But, if it does not stretch well, beat the dough further till it passes the next stretch test.Be careful, not to over beat.
Remove dough and leave it in a floured big bowl,cover with cling film and let it prove for 30-40 minutes till double it size.See here for how I prove my  dough.

Cheese filling: 
50 gm icing sugar
200 gm cream cheese

Method:
Combine cream cheese with sugar.

Mexican Topping:
(A)
100 gm butter
50 gm shortening
120 gm icing sugar
1/2 tsp vanilla essence

(B)
3 eggs......grade A
150 gm plain flour

Method:
Cream (A).
Add in eggs and cream again.(its curdly at this point)
Add in flour and blend till mix well. Set aside

Once the dough ready,Scale the dough at 60 gm portion.
Shape into small balls,flatten and wrap up cream cheese filling.Seal and and form into smooth ball.
Leave it in a paper cup( but I didn't use paper cup, I use lined pan).Do the same with the remaining dough.
Rest them for 50 minutes,to rise a second time.
Fill piping bag with Mexican topping.
Pipe some mixture over the buns.
Bake in pre-heated oven at 180 for 10-15 minutes.
Cool on wire rack.

*I get 10 buns from this dough.And it's a big buns,you can reduce it to a smaller buns.
For Mexico Topping, you need half of the recipe to make this portion of buns.Means, I still have another half topping mixture in my fridge.

I'm submitting this post for Aspiring Bakers #8 - Bread Seduction.