bread n pizza,

{ Recipe } Egg Salad Bun 蛋沙律包

July 27, 2014 Unknown 0 Comments

[ Ingredients ]

Bread Dough

200 g bread flour
4 g instant yeast
25 g caster sugar
3 g salt
30 g unsalted butter, room temperature
125 ml milk - temperature: 30°C for summer / 40°C for winter
Filling

2 eggs
1/2 onion, finely diced
2 tbsp Japanese kewpie mayo
1 tsp water
1 tsp olive oil
salt to taste
white ground pepper to taste


Decoration 

1 tbsp Japanese kewpie mayo

[ Method ]

Prepare for the filling - takes 15 mins

1　Stir fried onion in a pan at low heat. Hard boiled egg and shelled. Then, take out the yolk and mix with Japanese mayo and water. Add in olive oil, salt, white pepper, onion and finely diced egg white. Mix well and set aside.


Mixing & Kneading - takes about 30 mins

2　Put 100 g bread flour, instant yeast, caster sugar and water in a mixing bowl and mix well. Add in salt and the remaining bread flour until just combined.
point >> Do not put yeast and sugar together before mixing as it will affect the performance of the yeast. 




3　Place the dough on the kitchen bench and knead until soft.




4　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. 





5　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

6　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 

7　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. 

8　Use hands to press the dough gently to release the air in the dough.
9　 Use a scale and kitchen scraper to divide into 6 small dough, roll a ball and cover with a wet cloth. Let it rest for 20 mins. 


Shaping - takes about 10 mins

10　Sprinkle a thin layer of bread flour on kitchen bench, place the dough seam side up and press the dough to release the air.
11　Use a rolling pin to roll the bread dough to a 12 cm large round shape. Place the egg salad filling in the middle and seal the opening.


Final Proofing - takes about 40 mins

12　In the muffin tin, brush a little of melted butter and sprinkle a thin layer of bread flour. Put the muffin tin upside down to shake away the excess flour. Place the filled dough in the muffin tin with seam side down.

13　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　Brush the top with lightly whisked egg. Use scissors to cut a cross at the top and put some mayo in the opening.

16　Place the muffin tin in the oven. Lower the temperature to 190°C (fan forced 170°C) and bake for 12-15 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.


17　Take out the bread from the oven and place on the cooling rack to cool down and top with a bit of dried parsley. Enjoy!
[ Kitchen Notes ]

• 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~