中種面團 Starter Dough | |
|---|---|
| Ingredients | Amounts |
| Bread flour | 167g |
| Water | 100g |
| Instant yeast | 1 1/2 tsp |
主面團 Basic Dough | |
|---|---|
| Ingredients | Amounts |
| Bread flour | 167g |
| Water | 67g |
| Butter | 40g |
| Sugar | 40g |
| Skimmed milk powder | 15g |
| Egg | 20g |
| Salt | 5g |
Fillings: Pork Floss
- With the help of a Breadmachine/Mixer, mixed the ingredients for Starter into a dough.
The dough may be slightly dry and sticky but that is okay. Allow the dough to proof for 90 mins. - Combine ingredients for Basic dough (except butter) and knead into a dough. Tear the proofed Starter dough into small pieces and add into the above. When the doughs gets mixed thoroughly together, mix in the butter. Allow kneading till dough is smooth and elastic (Try stretching the dough to determine)
- Cut the ready dough into 60g each and roll them into a ball-liked shape. Allow the dough to relax for 10 mins. When done, roll each individual dough into an oval shape and allow another proofing of 45 mins. (You may proof the doughs in the oven with 38 degree celsius set plus a bowl of warm water)
- Bake the dough at 190 degree Celsius for 12~15 mins. Allow the buns to cool.
- Spread Transparent mayonnaise onto the bun and topped it over with Pork Floss.
I finally took out some time for baking! I cannot imagine that I have not been baking for, I supposed at least 2 weeks :( I just hate it when work's piling so much that I do not have my own time to do things that I really like.
Though I was home rather late (OT-ing as usual), I decided to bake some bread for breakfast! I felt kind of guilty since I haven't been baking any snacks/breakfasts for my Prince Charming lately. I still have 1 and 3/4 packets of Pork floss to go, complimentary from my Mil cause she knows I love pork floss. I decided to make my own Pork Floss buns!
The Transparent Mayonnaise that I made the very last time were chilled in the fridge, so I heated a portion of them up and they were back to the sticky texture again. Prince Charming just love these mayonnaise so much that I applied a super thick layer for his buns. LOL.
I love how soft the buns were, even though left overnight, very fluffy too. I baked a total of 9 buns and only used 3 for Pork floss. Guess I'll be using the rest for other flavours, perhaps Tuna?
32 comments:
中种 dough does yields soft & fluffy bread, 汤种 is good too, check out the recipe link in my Hokkaido milk loaf, so so good ! It's good that you make the effort to make bread just for the two of you when there are quite a number of bakeries in Compass Point & moreover you're working ! Keep it up :)
Hehe, thanks Ganache-Ganache. How do I address you? How about GG? Hehe :P
There are indeed quite a number of bakeries over in Sengkang, but I always like to try my hands on food especially bakes that I like. :P
You are so much expert in Bread and cake making than me. Really need to learn so much from you :D
I actually bought quite a number of foods on Bread and there's one of 65度C 湯種麵包. I shall flip through it and try one of the recipe one day :)
I meant Books on Bread not food :P
oh Mrs kwowk, u make me want to hv a bread maker! haha.
Hee Daphne, I'm sorry if I did that :P
Are the bread machines in Australia expensive? I got my Bread Machine from Carrefour, their house brand - Bluesky. It's a good buy I would say. $70 for tonnes of bread is so worth it isnt it ;)
Haha GG sounds cute ! btw, my name is Lorrine
Hi Mrs Kwok, very nice bread and bakes you make. Very in love with the photography. :)
Hello Didally,
Thanks for your compliments. You have even nicer creations over at your site.
Your photographs are amazing too. I love how you can fill your food and pictures with love and life :)
Very nice and yummy floss bread! This is one of my favourite. :P So the mayonise can be made and chilled in the fridge, not a problem right??
Hello Aimei,
Yeap! The mayonnaise can be chilled into the fridge. When chilled, it looks like a pile of ugly jelly. Hahah..
When you need to use them, just take some of the chilled jellied Mayonnaise and stir over low heat. They will be back to their original sticky texture again :)
And oh, did I tell you that they are perfect with Tuna. I used them for my Tuna Mayo (replace the usual mayo with this Transparent ones) and they taste fabulous!
Oh ok thanks! Then I gotto try it. :) Thanks !!
Hi Mrs Kowok!
I have always been reading your posts & your pictures are always so pretty! :)
Can I ask you a question?
I understand that you left the teaching world..can i ask isit because of heavy workload?
If not what are the possible reasons?
Cos i just started on my contract teaching and i feel like quittin :(
Seems like we have to work long hours & I dun like to bring work back home :(
Plus i dun like to do projects(ie on teaching methods)
Some students are nice, but some just need to discipline. I just want to teach, dun wan CCA, dun wan form classes..
What should i do?
Can you please give me some advice?
Hello Ling绫 ♥,
Can we communicate via email instead? I suppose it is not very good to talk about it here.
Leave me your email. I will write to you soon ;)
In the meantime, relax alright. I'm sure we can work things out.
the floss bun looks chao da but oishii!! haha.. i love chao da food..very xiang.
hi mrs kwok.. been following ur blog =) v nice pic and good recipes u have there.
can i check with u for this recipe.. aft u add the started dough to the main dough... do u proof it again or no need?
Hi Karlsfoodies,
After you combined both dough together, you need to roll them into small balls of about 60g each and allow them to relax for 10 mins.
After of which, you can reshape them into any style that you like and allow proofing of 45 mins.
I hope my instructions are clearer now cause I tend to talk to much but leaving out the important details. Hahaha..
Mrs Kwok.. no lar.. u did say but i tot u miss out the proofing part... now ok.. i am confident of making this recipe liao..starter dough is in bread maker already.
ph btw.. when u mix the basic dough w starter dough did u use ur BM as well? or jus the mixer?
Hihi Karlsfoodie,
Yeap, Breadmachine is the best machine ever invented on earth when it comes to baking a loaf of bread. Hahaha...
I get my breadmachine to do all the kneading. My Passtier died on me when kneading a dough sometimes ago. I saw smokes! That's was one scary part. I'm keeping it in the ICU now and that means the storeroom. :P
thanx Mrs kwok.. i will keep u posted ont he result =)
cheers
Hi Mrs Kwok.. thanx for recipe.. the bread is yummy.. i posted it here http://karlsfoodie.blogspot.com/2008/08/bread-talks.html
looking forward to try ur white mayo recipe =)
Hi Karlsfoodies,
I'm happy that you like this bread recipe :)
Hi, I tried making the buns but they turn out to be flat although it raised up during the 2nd proofing. Can you help to advise on the following :
1) For the starter dough, how do I do it in the bread machine? I have the Bluesky one too. Do I add in all the ingredients and then use the dough cycle for 20 mins and then take out to proof for 90 mins?
2) While doing the main dough in the breadmachine, do i use the full cycle, or use only 20 mins?
3) After mixing the starter dough to the main dough, do I still need to proof or just roll into a ball and rest for 10 mins?
Regards,
Jane
Hi, just to let you know I have made the buns and have posted it in my blog. I have credited you. I hope you don't mind. If you do, please let me know and I will remove promptly. :) Thanks for the wonderful recipe.
Hi Thinking-mama,
So sorry that I did not manage to reply you in time :(
1) For the starter dough, how do I do it in the bread machine? I have the Bluesky one too. Do I add in all the ingredients and then use the dough cycle for 20 mins and then take out to proof for 90 mins?
Yes you are right ;) Just let your machine make the dough for 20 mins and then you can leave it there for it to proof.
2) While doing the main dough in the breadmachine, do i use the full cycle, or use only 20 mins?
For me, I usually like to use full cycle. I think the dough is more fluffy if you yield longer.
3) After mixing the starter dough to the main dough, do I still need to proof or just roll into a ball and rest for 10 mins?
Yes, you need to proof further 45 mins :)
I hope this recipe works for you :)
It sure needs many patience for bead making due to the proofing and yielding but it's all worth it!
Opps Thinking-mama,
You set permission to your blog so I can't view your result :(
Thank you Mrs Kwok for sharing the transparent mayo recipe! I've been searching for this recipe for ages! I've just made my 1st batch of mayo. My little fat cheeks will love it to bits. She's a fan of bread talk's floss buns. Now mummy can make her some! =)
Happy New Year to u!
hi
i tried out making this, its really soft on the day itself but turn hard on the next day. is it suppose to be like this?
and for the basic dough, after adding in the starter dough, do we have to proof it for 90 min or 10min only?
Hi :)
I tried this recipe today and it turn out so fluffy and soft. I hope you don't mind that I repost this recipe and change a little according to my preference.
http://homecookbaker.blogspot.com/2010/10/pork-floss-bun.html
Hello Janice,
It's my honor :)
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