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Friday, November 23, 2012

Japanese Style Savoury Buns with Luncheon Meat



Luncheon Meat Mayo Bun Filling 

This savoury bun uses water roux [tangzhong] which is soft, fluffy and light. Serve warm or at room temperature, it tastes equally good. It can be kept for up to a week in an airtight container in the refrigerator. Just reheat in the oven @ 100 degrees C for 15 minutes [best to wrap in foil] or microwave before serving.

Water Roux Paste [tangzhong]

[yields about 150 gm tangzhong]
25 gm [slightly less than 2 tbsp] bread flour
125 ml [1/2 cup] water 
  1. Mix flour and water in a small saucepan. 
    Cook over medium-low heat, stirring continuously until it reaches 65ºC (should thickened to a paste at this stage) and when you stir you can see the bottom of the pan. 
  2. Remove from heat and place a cling film over the paste (making sure that it touches the paste) and leave until lukewarm before using. 
Note: This water roux can be kept in an airtight container after cooling in the refrigerator for a day if not using immediately. If after several days, discard if roux already turned grey.


Ingredients for Savoury Buns 
- dough weighs about 800 gm

[makes 16 pieces x 50 gm] 

325 gm bread flour


150 gm plain flour

20 gm milk powder [I used 1 tbsp]

50 gm castor sugar [I used 3 tbsp]

3/4 tsp salt 

2 1/2 tsp instant yeast

2 eggs

100 ml lukewarm water [adjust as necessary]

75 gm butter [I used 50 gm]

  1. Knead all dough ingredients including all the water roux [except water and butter] on slow speed to combine.   Gradually add in water [don't add all, it may be too much], then  continue kneading on medium speed until dough is soft and smooth [about 7-10 minutes].
  2. 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 until smooth, elastic and dough is not sticky.
  3. Form dough into a ball.  Place in a bowl covered to rest for 25 minutes or double in size.
  4. Punch down rested dough.  Divide into 4 equal portions.  Round up into a ball and rest for 10 minutes.  Divide each portion into 4 equal portions of about 50 gm each.
  5. Shape into round balls.  Roll into circle and wrap each portion with a tablespoon of filling.  Bring the edges together and seal well.
  6. Place sealed side down on paper casing.  Leave prepared dough on baking tray.  Do the same for the others.
  7. Leave in oven to proof until double in size or in heated oven at 40 degrees C for 45 minutes.  Brush with egg glaze, sprinkle with sesame seeds, then snip a small criss-cross on top before baking.
  8. Bake in preheated oven at 190 degrees C for 12-15 minutes on middle shelf. Remove and cool on wire rack.  
Proof dough until double in size
Brush with egg glaze, sprinkle sesame seeds
Cut criss-cross on top before baking



Fillings - Luncheon Meat With Mayo

200 gm luncheon meat [diced] - can replace with ham

1 onion - chopped

1 tsp oil
1 tsp black pepper
3-4 tbsp mayonnaise 
  1. Brown diced luncheon meat or ham in pan. Push aside. 
  2. Fry onions in oil to soften slightly, then mix with fried meat. Add in pepper. 
  3. Mix well. Dish out to cool before mixing with mayonnaise. 
  4. Refrigerate before using.

11 comments:

Phong Hong said...

Kimmy, I am very tempted to try baking these buns. When I was small, I loved luncheon meat :)

Esther@thefussfreechef said...

Kimmy, you are so good with buns and breads, love your postings on these. So many varieties. Luncheon meat with mayo buns are always popular, we love it. I buy it for our breakfast sometimes. but i'm no good with handmade dough, summore this water roux thing sounds quite complicated to me. sigh..

kimmy said...

Thanks Esther, me too thought water roux is difficult/maybe troublesome but it is worth the effort. BTW, you can replace luncheon meat with any type of ham. You can try 1/2 the portion, it's much easier. I used the balance filling to bake a loaf bread. It was so good [can't post the recipe cos' I didn't keep track of the weight of the ingredients used]. Maybe next time.

kimmy said...

Hi Vivian, I like savoury fillings more than the sweet ones, too.

Veronica @ Minty’sKitchen said...

Kimmy, your buns look so pretty and the colour is just perfect.

Kimmy said...

Hi Veronica, thanks. This bun dough recipe is a keeper.

Hema Sundeep said...

I made them and they came out wonderful. Thanks Kimmy.

Hema Sundeep said...

I made these buns and they came out wonderful. My family loved them. Thanks Kimmy.

Kimmy said...

Hi Hema, thanks for the feedback. So this recipe is going to be a keeper. You can bake with various fillings of your choice with this dough.

Anonymous said...

Hi Kimmy- thanks for the recipe. Is plain flour all purpose flour? Thanks!

Kimmy said...

Hi Anonymous, yes plain flour is similar to all purpose flour.

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