Spring Onions Bun/Sponge Dough Method

Bread consumption has been increase as my kids grow up :) They usually have it at home as breakfast and bring some to school. Instead of ordinary sandwich with spreads I baked these savory spring onion buns. Actually making these buns manage to 'kill two birds with one stone':D I'm not only clearing full-grown spring onion from my garden and also getting my kids to eat vegetables ^^

Recipe of Alex Goh yields about 1 kilogram dough. The number of bread produced is just nice for my family to consume in two days. The most important is this sponge dough method gives soft fluffy bread. The sponge dough does not need to rest overnight neither keep inside fridge. It just needs to be kept at room temperature for 2½ hours before used. Since is a big loaf it is a lot easy to knead with stand mixer instead of hands.

I replace some of the flour with whole wheat flour. I’m using ground brown flaxseed as well. Instead of using butter I replace with grape seed oil. With these minor changes hoping it gives more nutritious bread for my family.

Talking about spring onion, I like to share on how I prepare them so I will have clean and dry diced spring onion. Wash spring onion by rinsing under tap water. Then gather the spring onion and hang up in airy place till dry. Once dry, cut into dice and keep inside fridge to dry further (about ½ - 1 hour). Now is ready to use. 

With the photos attached below it gives you better picture of how this sponge dough works. Do try so you and your family also can enjoy these soft fluffy buns ^^ 

Sponge dough. DO NOT need to be smooth.

Sponge dough. After 2 1/2 hours proving time at room temperature.

Sponge dough. Make a 'well'  with spatula .

Adding egg, sugar and salt inside the 'well'

Knead till all combine. Sticky texture...

Adding dry ingredients into sticky dough.

Knead till all combine and form elastic dough.

These buns are ready to be baked.

Recipe adapted with minor modification from Alex Goh, The World of Bread Cookbook

yield about 1kg dough. 

Spring Onions Bun/Sponge Dough Method
Ingredients: 

~Sponge dough
2 teaspoons instant yeast

2 tablespoons water

420g bread flour

½ tablespoon sugar

220ml water

~Main dough
(A)

All above sponge dough

1 egg

80g sugar
1 teaspoon salt

(B)

60g bread flour
60g all-purpose flour
60g whole wheat flour

20g milk powder

3 tablespoons ground brown flaxseed

1 teaspoon instant yeast

40g water

(C)

3 tablespoons grape seed oil

~ Spring onion topping (sufficient for 9 pieces of bun)

30g butter, room temperature

½ beaten egg (keep the remain ½ for egg wash)

50g spring onion (diced)

*Mix all the ingredients till well blended. 

Topping is ready to be used

Methods:

~Sponge dough

1. Mix instant yeast and water inside kneading bowl and set aside for 10 minutes. Add the remaining ingredients and knead to form dough.

*DO NOT need to be knead till elastic stage.

2. Cover the dough and let it to prove for 2½ hours at room temperature.

~Main dough

1. With a spatula make a ‘well’ by dividing the sponge dough into few portions. Add the egg, sugar and salt. Knead till well combine.

2. Then, add in all the remaining ingredients. Knead till well blended and form a dough.

3. Add in the oil and continue knead till form smooth and elastic dough.

4. Let the dough rest for 10 minutes. Then, it is ready to use!

5. Divide the dough into 80g each. Shape into ball and leave aside for about 10 minutes. To Shape, roll out the dough into rectangle. Then fold and seal to shape into ovals.

6. Place onto a greased pan and leave to proof for 45 minutes.

7. With a sharp knife make a cut on the top portion. Brush with egg wash and put the spring onion mixture on top.

8. Bake in preheated oven at 180C for about 12-15 minutes.

I'm linking this post to

 Cook-Your-Books #3 hosted by Kitchen Flavours  

Little Thumbs Up, where the ingredient for this month is Eggs, hosted by Baby Sumo from Eat Your Heart Out, and organized by Zoe from Bake For Happy Kids, together with Doreen from My Little Favourite D.I.Y.