IMG_7292Ingredients (makes nine 60g buns)

IMG_7286A
195g high protein flour
90g low protein flour
6g active dry yeast
6g salt
30g caster sugar (i used trehalose)
12g milk powder

B
60g egg
65g water
75g tangzhong

C
45g unsalted butter

Filling
80g chopped spring onion
1 egg
1 tbsp salad oil
1/2 tsp salt
1 tsp black pepper powder

食材 (可做9个60克餐包)

IMG_7290A
高筋粉 195克
低筋粉 90克
快速干酵母 6克
盐 6克
细砂糖 30克 (我用海藻糖)
奶粉 12克

B
全蛋 60克
水 65克
汤种 75克

C
无盐黄油 45克

内陷
剁碎葱花 80克
全蛋 1个
沙拉油 1大匙
盐 1/2小匙
黑胡椒粉 1小匙

Directions/做法

IMG_7282– mix A and B ingredients together and knead into a soft dough. incorporate butter and knead till window pane stage
容器中混合 A 和 B食材,搓揉成面团后,再加入黄油。揉至拓展状态

– proof dough for 40 mins at room temperature of 28 degrees, 75% humidity
进行第一次发酵 ~ 室温28摄氏度,湿度 75%, 40分钟

– punch dough down and divide into 9 equal portions of 60g. rest dough for 10 mins
面团排气,分割成 9等份,各 60克。休面 10分钟

– flatten a portion of dough into a disc and roll up into an olive shape
将一份面团擀平,捲成橄榄形

– proof buns again for 40 mins at room temperature of 38 degrees C, 85% humidity
进行第二次发酵 ~ 室温38摄氏度,湿度 85%, 40分钟

– prepare filling by mixing all ingredients together
将内陷食材拌匀

– brush risen buns with a coat of egg walk and make a slit in the middle of the bun
在发酵后的面团上刷上一层蛋液,中间割一刀

– spoon filling onto the slit and bake in preheated oven of 180 degrees C for 15 mins * i baked for 20 mins
在切割处勺入葱花馅,送入预热至180 摄氏度烤箱烤 15分钟即可 *我烤了 20分钟

Personal notes/温馨小贴士:

IMG_7294– to paint character, mix black cocoa powder with 1 egg yolk, then paint desired character onto bun carefully with toothpick (after egg wash, before baking). take note that egg wash should not be too thick and runny on the bun. if so, you will not be able to write the character properly
如想彩绘,将黑可可粉融入1颗蛋黄,然后用牙签小心地在面团上写字 (此步骤是在刷上蛋液后,烘焙前完成)。切记蛋黄液不可太湿,要不就没法上字啦

 

IMG_7291

 

Pollution index: 196 (unhealthy)

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(0) Comments

  • Mel (July 17, 2014)

    These savoury buns are so full of flavour and aroma with spring onion topping. Love it, love it , love it……if I love it means I have to bake it myself……

  • 0620 (July 17, 2014)

    我,是不吃“葱”的人
    但。。。
    如果在这面包上狂撒芝士条和粗糖
    就变成我的最爱了 XD

  • Fion@轩宏妈 (July 17, 2014)

    还有个“葱”字在面包上,哈哈哈哈。。。妳真可爱咯,打令

  • Veronica (July 17, 2014)

    Bet they are full of flavours. Looks beautiful too. I loved the writing on the buns, you did it so well.

  • 婉婉下午茶 (July 17, 2014)

    大爱吃!更爱那黑*葱*

  • Grace (July 17, 2014)

    加了个字,成了好别致的面包!

  • May Law (July 17, 2014)

    终于可以让我吃到葱味了, 孩子们都不爱葱, 谢谢亲亲美味的葱包噢!

  • Sonia aka Nasi Lemak Lover (July 17, 2014)

    Wish i can have this spring onions buns for breakfast

  • kristy (July 17, 2014)

    Love love your buns so much.
    Kristy

  • Ann Low (July 17, 2014)

    These buns are perfect for breakfast! 😀

  • lena (July 21, 2014)

    needless to say, these pretty buns must be so soft and tasty too!

  • kitchen flavours (July 21, 2014)

    Hi Victoria,
    Very nice buns! I love spring onions! And I like your personal touch of the painted characters to a very normal looking bun!

  • chloe (March 11, 2015)

    Hi Victoria. What is tangzhong??. Thanks for your help?

    • Victoria Bakes (March 11, 2015)

      Hey Chloe, you can actually click on the tangzhong word, which will bring you to another post where I gave instructions on preparing it. It literally means boiling flour with water. Five parts water to one part flour, and boiled till 65degrees C. Hope this helps

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Victoria Bakes – Baking into the Ether