ham & cheese breakfast bunsit’s 3 days of public holidays from Mon-Wed in China in observation of the Dragon Boat Festival.. if there is a writer’s block, then i am probably facing a baker’s block? i can’t seem to be creative these days so forgive me as i plagiarize one of my favourite blogger’s ideas..the froggy ham & cheese breakfast buns.. still, do take time to check out her blog as she shares plenty of fantastic recipes (everything in Chinese though).

original recipe adapted and translated from here
中文食谱和做法可参考此链接

ham & cheese breakfast buns
Ingredients (makes 9)
200g bread flour
50g cake flour
2.5g active dry yeast
25g castor sugar
3/4 tsp salt
20g egg
140g milk
20g butter

*egg wash and melted chocolate for decoration
*lettuce, ham and cheese for filling

ham & cheese breakfast buns

Directions (you can refer to the link above for illustration)

– mix all ingredients (except butter) & knead till you get a soft and pilable though
– incorporate butter and continue to knead till you achieve window pane stage
– proof dough till it doubles in size
– punch dough down and divide into 9 portions of 45g dough (face), and 18 portions of 5g dough (for eyes)
– roll each face into a tight ball and flatten it lightly. Snip 2 holes on top of the ball
– roll the eyes into tight balls and roll one end so it becomes a pointed end
– place these pointed ends into the snip holes of the face
– cover dough and proof till double in size
– brush carefully with egg wash and bake in 180 degrees C preheated oven for 15 minutes
– when baked, remove from oven and cool
– pipe expressions onto frog with either chocolate pen or melted chocolate and slice open the bun (do not slice through the entire bun)
– place lettuce, cheese and ham (or simply slather with jam) as desired

ham & cheese breakfast buns

Have a lovely breakfast and i pray that my inspiration comes back by tomorrow {(-_-)}

Pollution index: 59 (good)

SHARE

(1) Comment

Leave a Reply

Victoria Bakes – Baking into the Ether