bread n pizza,
[ Ingredients ]
Bread Dough
150 g bread flour - I used the German grain bread flour
1.5 g salt
3 g instant yeast
19 g caster sugar
15 g egg yolk
90 ml milk - temperature: 30°C for summer / 40°C for winter
30 g unsalted butter, room temperature
1 egg, lightly beaten for brushing
Filling
60 g canned corn, drained
80 g canned tuna, drained
Japanese kewpie mayo to your liking
lemon juice to taste
white ground pepper to taste
[ Method ]
Prepare for the filling - takes 5 mins
1 Mix all the filling ingredients in the mixing bowl and season according to your taste. Put it in the fridge for later.
Mixing & Kneading - takes about 30 mins
2 Put the bread flour and salt in a mixing bowl and mix well (left). Add instant yeast and caster sugar on the side of the bowl (right).
point >> Do not put yeast and sugar together before mixing as it will affect the performance of the yeast.
3 Pour in two third of the milk on the yeast and sugar side and mix with about half of the flour until well combined.
point >> The amount of milk is enough to mix about half of the flour at this stage.
4 Mix the remaining one third of the milk with the egg yolks. Pour the mixture and mix the other half of the dry flour until well combined.
5 Place the dough on to the kitchen bench and knead until soft and smooth.
6 Add in unsalted butter and knead for about 5 mins or until all butter absorb in the dough. The dough is ready when you pull the dough apart and form a thin layer without breaking it.
7 Use both hands to push the dough up and pull the sides together to form a ball. Place the dough in a lightly greased bowl. Make sure the seam side down.
Initial Proofing - takes about 60 mins
8 Use cling wrap to wrap around the bowl and let it to rise at about 30°C for about 60 mins or until the dough is two times bigger before proofing. To test if the dough is ready, apply a thin layer of bread flour around the finger and insert the finger to the dough, if the hole does not bounce back, the initial proofing is completed.
point >> If proofing in a hot day, room temperature would be fine. If in a cold day, you can put the dough in the microwave oven with a glass of hot water.
Resting - takes 20 mins
9 Sprinkle with a thin layer of bread flour on the kitchen bench. Put the bowl up side down and let the dough fall on the bench naturally.
point >> To make the dough easier to fall, you can run a spatula around it before putting the bowl up side down on the bench.
10 Use hands to press the dough gently to release the air in the dough.
11 Use a scale and kitchen scraper to divide into 5 small dough, roll a ball and cover with a wet cloth. Let it rest for 20 mins.
Shaping - takes about 10 mins
12 Sprinkle a thin layer of bread flour on kitchen bench, using a rolling pin to roll the bread dough to a 12 cm large round shape. Use a cookie cutter to cut a circle from the center. Pull the outer part of the dough to form a large circle, then twist the large circle into two overlapping circles. Place the overlapping circles around the dough that cut earlier. Then, place the shaped dough on the baking paper, then on the baking tray. Repeat this step for the remaining bread dough.
13 Take the filling from the fridge and put the filling in the middle of the shaped dough.
Final Proofing - takes about 40 mins
14 Loosely cover the filled dough with a cling wrap and let it raise for the last time before baking. When the dough raise to one time bigger than its size, it is ready for baking.
Baking - takes about 10-13 mins
15 Preheat oven to 220°C (fan forced 200°C), 20 mins after the final proofing started.
16 Brush the bread part with lightly whisked egg. Put a little bit of mayo on top of the filling, then place the baking tray in the oven.
17 Lower the temperature to 190°C (fan forced 170°C) and bake for 10-13 mins or until the bottom of the bread turn golden.
point >> If the top part of the bread turn golden but the bottom is still not ready, you can place aluminium foil on top of the bread and let the bottom of the bread continue to bake until golden.
18 Take out the bread from the oven and place on the cooling rack to cool down. Enjoy!
[ Kitchen Notes ]
{ Recipe } Sweet Corn & Tuna Bun 粟米吞拿魚包
Have you attempted to make bread? I have made it ten thousand times, but none of them was success! Yes, it is depressing to be honest. I have come to the point giving up, as I just don't know what went wrong. All the bread I made were so hard to eat. Very unpleasant! -__-
Until I "met" Veronica, my bread making teacher on her blog "Veronica's Recipes", I was very reluctant to try making bread again. I just simply cannot afford the attack from failure.
In her blog, there are so many Asian bread/ bun recipes and it also has the step by step pictures, so you can follow better and know how your dough should look like in each stage. It's so helpful especially for the new bee like me.
Most of her recipes are using basic method which is mixing, kneading, initial proofing, resting, shaping, final proofing and baking. Yes, it is basic method even it has so many steps, but I guess this is the most direct way to make your bread dough. One thing you have to bare in mind, before you start to make bread, make sure you have plenty of time because it takes a very long time. However, it is very rewarding when the bread comes out from the oven. You can definitely taste the sweetness and love from each bite of the bread.
Ever since I have made my very first edible bread, I start to love making bread. Til today, I have made: this sweet corn & tuna bun, sausage bun (2 times), egg salad bun, pineapple bun and seaweed & pork floss bun. Exciting right? I start using tang zhong method for the last two buns. However, the results were not up to standard. They still tasted very nice, but I think the texture of the bread can be improved.
This is the first time, I kneaded the dough by hand... so it was a very good experience, even it is very tiring... Stay tuned for my bread making adventure.
Until I "met" Veronica, my bread making teacher on her blog "Veronica's Recipes", I was very reluctant to try making bread again. I just simply cannot afford the attack from failure.
In her blog, there are so many Asian bread/ bun recipes and it also has the step by step pictures, so you can follow better and know how your dough should look like in each stage. It's so helpful especially for the new bee like me.
Most of her recipes are using basic method which is mixing, kneading, initial proofing, resting, shaping, final proofing and baking. Yes, it is basic method even it has so many steps, but I guess this is the most direct way to make your bread dough. One thing you have to bare in mind, before you start to make bread, make sure you have plenty of time because it takes a very long time. However, it is very rewarding when the bread comes out from the oven. You can definitely taste the sweetness and love from each bite of the bread.
Ever since I have made my very first edible bread, I start to love making bread. Til today, I have made: this sweet corn & tuna bun, sausage bun (2 times), egg salad bun, pineapple bun and seaweed & pork floss bun. Exciting right? I start using tang zhong method for the last two buns. However, the results were not up to standard. They still tasted very nice, but I think the texture of the bread can be improved.
This is the first time, I kneaded the dough by hand... so it was a very good experience, even it is very tiring... Stay tuned for my bread making adventure.
Sweet Corn & Tuna Bun
150 g bread flour - I used the German grain bread flour
1.5 g salt
3 g instant yeast
19 g caster sugar
15 g egg yolk
90 ml milk - temperature: 30°C for summer / 40°C for winter
30 g unsalted butter, room temperature
1 egg, lightly beaten for brushing
60 g canned corn, drained
80 g canned tuna, drained
Japanese kewpie mayo to your liking
lemon juice to taste
white ground pepper to taste
[ Method ]
Prepare for the filling - takes 5 mins
1 Mix all the filling ingredients in the mixing bowl and season according to your taste. Put it in the fridge for later.
Mixing & Kneading - takes about 30 mins
2 Put the bread flour and salt in a mixing bowl and mix well (left). Add instant yeast and caster sugar on the side of the bowl (right).
point >> The amount of milk is enough to mix about half of the flour at this stage.
4 Mix the remaining one third of the milk with the egg yolks. Pour the mixture and mix the other half of the dry flour until well combined.
5 Place the dough on to the kitchen bench and knead until soft and smooth.
Initial Proofing - takes about 60 mins
8 Use cling wrap to wrap around the bowl and let it to rise at about 30°C for about 60 mins or until the dough is two times bigger before proofing. To test if the dough is ready, apply a thin layer of bread flour around the finger and insert the finger to the dough, if the hole does not bounce back, the initial proofing is completed.
point >> If proofing in a hot day, room temperature would be fine. If in a cold day, you can put the dough in the microwave oven with a glass of hot water.
9 Sprinkle with a thin layer of bread flour on the kitchen bench. Put the bowl up side down and let the dough fall on the bench naturally.
point >> To make the dough easier to fall, you can run a spatula around it before putting the bowl up side down on the bench.
10 Use hands to press the dough gently to release the air in the dough.
11 Use a scale and kitchen scraper to divide into 5 small dough, roll a ball and cover with a wet cloth. Let it rest for 20 mins.
12 Sprinkle a thin layer of bread flour on kitchen bench, using a rolling pin to roll the bread dough to a 12 cm large round shape. Use a cookie cutter to cut a circle from the center. Pull the outer part of the dough to form a large circle, then twist the large circle into two overlapping circles. Place the overlapping circles around the dough that cut earlier. Then, place the shaped dough on the baking paper, then on the baking tray. Repeat this step for the remaining bread dough.
13 Take the filling from the fridge and put the filling in the middle of the shaped dough.
Final Proofing - takes about 40 mins
14 Loosely cover the filled dough with a cling wrap and let it raise for the last time before baking. When the dough raise to one time bigger than its size, it is ready for baking.
Baking - takes about 10-13 mins
15 Preheat oven to 220°C (fan forced 200°C), 20 mins after the final proofing started.
16 Brush the bread part with lightly whisked egg. Put a little bit of mayo on top of the filling, then place the baking tray in the oven.
point >> If the top part of the bread turn golden but the bottom is still not ready, you can place aluminium foil on top of the bread and let the bottom of the bread continue to bake until golden.
18 Take out the bread from the oven and place on the cooling rack to cool down. Enjoy!
♥ bon appétit :)
[ More Pictures ]
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| close up :) |
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| the inside |
- If you are not having it on the day, you can simply put it in the microwave for 10-15 seconds and you will have the nice and warm bread the eat for breakfast~
[ Post Notes ]
- This recipe is for my own record. If you use this recipe and would like to include in your blog, please be nice and credit the original site: Veronica's Recipes.
- The point below each step is either my experience or extra information from the original recipe. Hope it can help you to understand the step better :)
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