I have some left over char siew filling from making char siew steamed buns. So I decided to make them as filling for my family breakfast bread.
Although this bread is using straight dough method it still stay soft the next day. Do keep some pumpkin purée in freezer for this bread the next time you bought it :D
Adapted
from 孟老师的 100 types bread
cookbook
Ingredients: yields about 470g dough(A)
200g bread flour
60g cake flour
35g sugar
¼ tsp salt
1 tsp instant yeast
(B)
35g
whole egg35g milk
35g water
65g pumpkin puree
(C)
20g
butter
(D)
Filling and topping
Some
homemade char siew fillingSome mozzarella cheese for topping
Methods:
1.
Put all ingredients (A) into kneading bowl. Add (B) and knead to form dough.
2.
Add in butter and continue knead to form smooth and elastic dough. Cover and
let it prove for 1 hour 15 minutes.
3.
Transfer to working surface. Divide the dough into 6 portions (about 75g each). Shape into
balls and rest for 10 minutes.
4.
Flatten the ball into disc and wrap in the filling. Seal tight and place on
baking pan. Repeat the same for the rest. Leave to prove for 30 minutes or till
double in size.
5. Apply some egg wash. Sprinkle some mozzarella cheese on top. Bake in preheated oven at 180C for 12 minutes.
6. Remove from oven and place on wire rack to cool.
3. Recipe Box 4 hosted by Bizzy Bakes
The filling in these buns sounds wonderful - so unique! Plus, they look beautiful. Would love to try them. I'm happy that you shared these with BYOB! =)
ReplyDeleteThis is the kind of breakfast my husband would love. He is not a big fan of sweets, but your savory filled buns would be perfect. Thank you for sharing this with BYOB.
ReplyDeleteI always like to add pumpkin in straight dough method, because like you said, it stay soft even the next day..I love you add mozzarella on top, look so tempting!
ReplyDelete