One reason why I am baking everyday is because of my kids ^^ The girls’ school ends rather late and so they are given a 5-10 min break at 12 noon to snack in class. I am thus baking all those bread and cakes for such snack time. The snack must be something “mess-free” and not so “perishable” as it has to last in such hot weather till 12 noon. If I were to ask the girls what they would like to have, they would always ask for the same thing! Pandan chiffon, chocolate chiffon, chocolate bread, nutella bread, hot dog buns, ham buns … Ok, since I have some ham and cheese, so here I was, baking the ham and cheese buns for them again. And I added chia seeds this time.
I love the soft texture of fluffy buns, hence one of my to-go-to recipes is usually the ones with Tangzhong 汤种. You can use your own favourite sweet bun recipe to make these buns. Otherwise, you can hop over to my favourite blog, Happy Home Baking, too, for the recipe. I have tried taking pictures along the way to show how I “shaped” the buns into roses. Hope the pictures help (^^)
Source: Happy Home Baking
*with some amendments
(makes 12 buns)
tang zhong (water-roux):
20g bread flour
100ml milk (you may use water but I always prefer to use milk when I make tangzhong.)
195g bread flour
90g cake flour
12g milk powder
30g caster sugar
6g instant yeast
1 tablespoon chia seeds (optional)
60g egg, lightly beaten
75g tang zhong (water-roux)
45g unsalted butter, softened
6 slices of breakfast ham (round shape)
6 slices of sandwich cheese
To make tang zhong:
Place 20g bread flour in a saucepan. Add 100ml milk, mix till smooth, making sure there are no lumps of flour. Cook over medium to low heat, stirring constantly with a hand whisk or wooden spoon to prevent it from burning. Within 1 to 2 mins, the mixture will start to thicken, stop when you see traces in the mixture for every stir you make with the hand whisk. he 65degC tang zhong is ready. Immediately transfer the hot tang zhong into a bowl and cover it with a cling wrap, making sure the cling wrap sticks onto the surface of the mixture. This is to prevent a film from forming on the surface. Leave to cool completely before using it.
To knead dough by bread machine:
* Place water, egg, tang zhong (use 75g), bread flour, cake flour, milk powder and sugar in the pan of the bread machine (according to the sequence as stated in the instruction manual of your bread machine). Make an indentation on the flour and add in the instant yeast. Select the Dough function of the bread machine and press start. After a few minutes, add in the salt. After about 10mins of kneading, add in the 45g of butter. Let the machine continue to knead the dough. When your machine beeps for the addition of other ingredients (around 20min later), you may add in the chia seeds. After the kneading cycle is completed, remove dough from the bread pan.
* Place dough in a lightly greased (use vegetable oil or butter) mixing bowl (I don’t grease my bowl), cover with cling wrap or a damp cloth and let proof in room temperature (around 28 to 30 degC) for about one hour, or until double in bulk. *I always prefer to proof my dough in a closed oven with a bowl of hot water placed in the oven.
* Remove the dough from the bowl and give a few light kneading to press out the gas in the dough. Divide the dough into 18 equal portions (30g each). Roll each dough into smooth rounds, cover with a damp cloth or cling wrap and let the dough rest for 10mins.
* On a lightly floured work surface, flatten each dough into a round disc about the size of the ham. Press out any trapped air as you flatten the dough.
* Place a slice of ham followed by a piece of cheese on a flattened dough. Roll up. Place the rolled dough, seam side down on another piece of flattened dough. Roll up again. Repeat with another piece of dough. Pinch and seal the seams and cut the roll into two equal halves. Place cut-side down on a greased (or lined with parchment paper) baking tray. Space dough two inches apart to allow them to expand. Repeat with the rest of the dough.
* Cover dough with damp cloth or cling wrap and leave to proof for the second time for about 40mins, or until double in size. Again, I did my second proofing in a closed oven with a bowl of hot water placed in it.
* Bake in pre-heated oven at 180 deg C for 12 mins or until golden brown (tent with a foil if the top browns too quickly closer to end of the baking time). Remove from oven and transfer to wire track to let cool. Once cool, store immediately in an airtight container.
There are actually a few ways to do rose-shaped buns and I found this method the easiest (^-^) You can use the same method to make steamed rose-shaped paus too.