Tomato Buns/ Water Roux Method(Custard paste) - Bread # 3

I am not a savoury buns person. Therefore I think many times before I bake these buns. Furthermore adding tomato juice in the bread… I don't know how long already the can tomato juice sitting in my pantry. However I have no regret of baking these tomato savoury buns. These buns are amazingly tasty! If you are spice person you will love these buns too.

Ingredients: yields 55g x 10 pieces

~Water Roux/ Custard paste

10g sugar

15g bread flour

1 egg yolk

65g milk

~Bread Dough

(A)

Above custard paste

100ml tomato juice (in can)

1 tbsp sugar

½ tsp salt

(B)

250g bread flour

1 tsp yeast

(C)

20g margarine/ butter

2 tsp dried rosemary

½ tsp pepper

*Mix and set aside

30g cheddar cheese (dice)

2 slices ham (dice)

Methods:

~ Water Roux/ Custard Paste

1. Put the sugar and bread flour inside a pot. Follow by yolk. Pour in the milk slowly and whisk to combine. Make sure the mixture is lump free. Cook over low-medium heat till thick, about 2-3 minutes.

2. Remove from heat. Cover with plastic wrap once is slightly cool. This is to prevent the surface from drying. Keep in fridge at least 1 hour before used.



~ Bread Dough

1. Put the custard paste into a mixing bowl. Follow by other ingredients in (A). Stir to mix.

2. Add in ingredients from (B). Stir till all the flour coated with the liquid. Then, knead to form dough.

3. Add in margarine and knead to form smooth and elastic dough. Mix in the herbs and knead to combine. Follow by diced cheddar cheese and ham. Mix till all well incorporated.

4. Cover the dough and rest for 1 hour 30 minutes.

5. Transfer to working surface. Slightly knead to remove air bubble. Divide into 55g portions and shape into balls.

6. Place the balls into greased baking tray. Let it rest for 45 minutes.

7. Apply some egg wash. Bake at 180C for 15 minutes.