A rather unique bun recipe using spinach [pui ling chye] and plain flour. Easy to handle dough which is not sticky or has a raw vegetable smell. I read this recipe from 100% Baking Corner in one of the Chinese magazines but I made some changes. Instead of baking it as plain buns, I used meat floss and seaweed [nori] as savoury filling.
The buns are soft, moist and nice even on the second day. [If you still have the buns by the third day, then you can reheat in the oven for 5-10 minutes @ 100 degrees C or steamed it for 5 minutes. It will be soft again].
Spinach Buns Bread Dough
[makes 12 buns]
300 gm plain flour
300 gm plain flour
1 tbsp skimmed milk powder
1/2 tsp salt
2 tbsp sugar
1 small egg
100 gm spinach - washed and drain in colander [blend with 70 ml water] - should get about 170ml
2 tsp yeast
1 tbsp butter
- Knead all dough ingredients [except butter] on slow speed to combine. Then continue kneading on medium speed until dough is soft and smooth [about 7-10 minutes].
- Add in butter and continue kneading on low speed from the start then turn to medium speed when butter and dough has combined. Knead for about 5-7 minutes to get to window pane stage or dough is not sticky.
- Form dough into a ball. Place in a bowl covered to rest for 1 hour or double in size.
- Punch down rested dough. Divide into 4 equal portion. Round up into a ball. Roll each portion into a rectangle. Brush lightly with some soft butter, then sprinkle filling. Roll up like swiss roll and seal the edges well. Roll into a long thin roll and cut into 9 pieces. Place 3 pieces inverted on a greased paper casing. Do the same for the rest of dough.
- Proof until double in size [about 1 hour]. Glaze with beaten egg [I used milk] and sprinkle sesame seeds.
- Bake in preheated oven at 190 degrees C for 15 minutes. Remove and cool on wire rack. If prefered, brush lightly with some melted butter.
some seaweed [nori] - break into small pieces
some toasted sesame seeds
- mix the ingredients together and use as filling for buns.