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luncheon meat buns
by
Happy Homebaker
Текущий рейтинг: 4.0
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%3C/p%3E%3Cp%3EBeside%20shaping%20them%20into%20the%20usual%20round%20buns,%20I%20have%20also%20wrapped%20some%20with%20thick%20slices%20of%20luncheon%20meat,%20yum!%3C/p%3E%3Cp%3EOne%20plus%20point%20about%20using%20luncheon%20meat%20as%20fillings%20for%20homemade%20buns%20is%20that%20there%20is%20no%20preparation%20required%20other%20than%20slicing%20or%20mashing%20the%20luncheon%20meat.%3C/p%3E%3Cp%3EI%20am%20becoming%20a%20die%20hard%20fan%20of%20tang%20zhong(water%20roux)%20bread%20dough%20as%20I%20find%20the%20recipe%20rather%20straight%20forward%20especially%20if%20you%20use%20a%20bread%20machine%20or%20a%20stand%20mixer%20to%20knead%20the%20dough.%20Bread%20buns%20made%20with%20tang%20zhong%20method%20do%20keep%20well%20and%20the%20texture%20remains%20soft%20even%20after%20a%20couple%20of%20days.%20Besides%20luncheon%20meat,%20this%20bread%20dough%20recipe%20is%20great%20for%20any%20other%20type%20of%20savoury%20fillings%20such%20as%20char%20siew,%20%20sardines%20or%20curry%20potato%20buns.%20The%20next%20time%20I%20were%20to%20made%20these%20again,%20I%20will%20put%20in%20a%20little%20extra%20effort%20to%20use%20a%20mixture%20of%20luncheon%20meat%20and%20mashed%20potatoes%20as%20fillings%20:)%3C/p%3E%3Cp%3ELuncheon%20Meat%20Bread%20Buns%20(%E5%8D%88%E9%A4%90%E8%82%89%E5%B0%8F%E9%A4%90%E5%8C%85)%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3E(makes%2012)%3C/p%3E%3Cp%3Efor%20the%20fillings:%3C/p%3E%3Cp%3Esome%20mashed%20(or%20sliced)%20luncheon%20meat%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3Eto%20make%20tang%20zhong:%3C/p%3E%3Cp%3E*%20Place%2020g%20bread%20flour%20in%20a%20saucepan.%20Add%20100ml%20water,%20mix%20with%20a%20hand%20whisk%20till%20smooth,%20making%20sure%20there%20are%20no%20lumps%20of%20flour.%20Cook%20over%20medium%20to%20low%20heat,%20stirring%20constantly%20with%20the%20hand%20whisk%20to%20prevent%20it%20from%20burning.%20Within%201%20to%202%20mins,%20the%20mixture%20will%20start%20to%20thicken,%20stop%20when%20you%20see%20traces%20in%20the%20mixture%20for%20every%20stir%20you%20make%20with%20the%20hand%20whisk.%20The%20tang%20zhong%20is%20ready.%20Immediately%20transfer%20the%20hot%20tang%20zhong%20into%20a%20bowl%20and%20cover%20it%20with%20a%20cling%20wrap,%20making%20sure%20the%20cling%20wrap%20sticks%20onto%20the%20surface%20of%20the%20mixture.%20This%20is%20to%20prevent%20a%20film%20from%20forming%20on%20the%20surface.%20Leave%20to%20cool%20completely%20before%20using%20it.%3C/p%3E%3Cp%3Eto%20make%20the%20bread%20dough:%3C/p%3E%3Cp%3E*%20Place%20bread%20flour,%20cake%20flour,%20milk%20powder,%20sugar,%20salt,%20yeast,%20egg,%20water%20and%20tang%20zhong%20(use%2075g)%20in%20the%20mixing%20bowl%20of%20a%20stand%20mixer.%20Let%20the%20mixer%20knead%20the%20dough%20on%20high%20speed%20until%20the%20ingredients%20come%20together%20to%20form%20a%20dough,%20takes%20about%208%20to%2010%20mins.%20Add%20in%20the%20butter%20and%20continue%20to%20knead%20for%20another%2015~20mins%20until%20the%20dough%20becomes%20smooth%20and%20elastic.%20(Upon%20adding%20the%20butter,%20the%20dough%20will%20become%20very%20wet/slack%20again,%20add%20some%20flour%20if%20it%20remains%20slack%20after%2010%20mins%20of%20kneading.%20Depending%20on%20the%20type%20of%20flour%20used,%20the%20dough%20may%20still%20stick%20to%20the%20sides%20of%20the%20mixing%20bowl%20after%2015-20mins%20of%20kneading.%20If%20this%20happens,%20continue%20to%20knead%20for%20another%205mins%20or%20so,%20stop%20the%20machine,%20oil%20or%20dust%20hands%20with%20flour%20and%20proceed%20to%20remove%20the%20dough%20from%20the%20bowl.%3C/p%3E%3Cp%3E*%20Place%20dough%20in%20a%20lightly%20greased%20(use%20vegetable%20oil%20or%20butter)%20mixing%20bowl,%20cover%20with%20cling%20wrap%20or%20a%20damp%20cloth%20and%20let%20proof%20in%20room%20temperature%20(around%2028%20to%2030%20degC)%20for%20about%20one%20hour,%20or%20until%20double%20in%20bulk.%3C/p%3E%3Cp%3E*%20Remove%20the%20dough%20from%20the%20bowl%20and%20give%20a%20few%20light%20kneading%20to%20press%20out%20the%20gas%20in%20the%20dough.%20Divide%20the%20dough%20into%2012%20equal%20portions%20(about%2045g%20each).%20Roll%20each%20dough%20into%20smooth%20rounds,%20cover%20with%20a%20damp%20cloth%20or%20cling%20wrap%20and%20let%20the%20doughs%20rest%20for%2010mins.%3C/p%3E%3Cp%3E*%20On%20a%20lightly%20floured%20work%20surface,%20flatten%20each%20dough%20into%20a%20round%20disc.%20Press%20out%20any%20trapped%20air%20as%20you%20flatten%20the%20dough.%20Wrap%20each%20dough%20with%20one%20heaped%20tablespoon%20of%20mashed%20luncheon%20meat.%20Pinch%20and%20seal%20the%20seam%20tightly.%20If%20using%20sliced%20luncheon%20meat,%20roll%20dough%20to%20form%20a%20longish%20oval%20shape.%20Wrap%20dough%20with%20sliced%20luncheon%20meat,%20pinch%20and%20seal%20the%20seam%20tightly.%3C/p%3E%3Cp%3E*%20Place%20seam%20side%20down%20on%20a%20greased%20(or%20lined%20with%20parchment%20paper)%20baking%20tray.%20Space%20doughs%20two%20inches%20apart%20to%20allow%20them%20to%20expand.%20Cover%20with%20damp%20cloth%2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