this bake was a result of a jar of expiring kaya and a leftover egg yolk…
Original recipe adapted and translated from japanese bread baking book by Rie Takahashi
Ingredients
300g bread flour
6g instant dry yeast
36g sugar
6g milk powder
5.1g salt
30g egg
162g water
15g shortening
Filling
kaya
食材
面包粉 300克
即溶干酵母 6克
糖 36克
奶粉 6克
盐 5.1克
蛋液 30克
水 162克
白油 15克
内陷
咖椰酱
Directions/做法
– mix all ingredients except shortening and knead till you get a soft and pilable dough
所有食材除白油混合，搓揉至光滑
– incorporate shortening and knead till you achieve window pane stage
加入白油，搓揉至拓展状
– proof till dough doubles in size
发酵至双倍大
– punch dough down and divide into desired portions. rest dough for 15 mins
面团排气、分割成等份。静置 15分钟
– roll dough into flat disc and fill with kaya. Seal seams and proof buns till double in size
取一份面团擀开、加入适量咖椰酱。封口收紧，发酵至双倍大
– brush with egg wash and bake in preheated oven of 180 degrees C for 12-15 mins
刷上蛋液，送入预热至 180摄氏度烤箱烤 12-15分钟
Personal notes/温馨小贴士：
– each of my bun is 43g, with 10g of kaya (you can use up to 20g of kaya)
我的餐包各 43克，内陷 10克（内陷重量可高达 20克）
– i painted the buns by adding a tsp of dark cocoa powder with egg yolk, then hand painted using toothpick and brush
图案是手绘的～ 一颗蛋黄液里筛入一小匙黑可可粉、混合均匀。然后用竹签或毛笔一笔一划画上去
– i did not egg wash my buns due to the painting
因手绘图案关系，我的面包没有上蛋液
need a hug… (●｀･(ｴ)･´●)
抱一个？
Pollution index: 59 (good)
good artist!
thanks Lena
Vic Vic dear,
I came from your 古早面包post。
I wanted to learn how to draw cute picture on buns.
Do you drew before or after last proof?
Thanks dear!
mui
Hey mui mui dear, paint after last proof (i should say about 10 mins before end of last proof) 😉