Pork and Vegetable Buns
Tuna Buns
Pork and Vegetable Bun
Chocolate Walnut Bun
Kaya Buns (yes, with Kaya Filling)
Pork Floss Buns
Yes, I went bun crazy but for a good reason!! The weather was so unseasonably and UNBEARABLE hot that the only thing that it was good for was yeast proofing!! Ok...I'm sure there are other good things too but can't think...(brain's fried!)
As I was saying, I decided to make use of the outdoor heat to proof some bread/bun dough (I got my recipe from Jo's Deli Bakery). It's a basic sweet bread dough which you can either make it sweet or savory with whatever you added to it. For me, I added Savory fillings for my pork and vegetable buns, homemade kaya for the filling of the kaya buns, canned tuna (in water) for my Tuna buns, chocolate emulco for the chocolate walnut buns with chopped walnuts for topping and pork floss for the pork floss buns. Wow, that was a mouthful!! hehe...I personally like the savory ones but then I'm always biased against the sweet ones.
The dough was easy enough to make coz I used my handy dandy breadmachine to knead the dough and did my second proofing outdoors before shoving them into the preheated oven! It was quick enough and provides a real tasty treat for everyone...even for picky eater like Ethan!
Recipe for Pork and Vegetable filling
Ingredients
-Ground Pork
-Frozen mixed vegetable
-Onion, chopped
-1 cinnamon stick
-Oyster sauce
-Salt, sugar and pepper for taste
Method
-Heat oil, add cinnamon stick and then chopped onion, cooked till onions lightly transparent. Then add pork, stir a little and add the vege. Finishing it with some oyster sauce, a little salt, sugar and pepper. Cooled before stuffing in buns.
Recipe for Tuna filling
Ingredients
-Canned Tuna in water
-Japanese Mayonise
-Salt
Method
-Drained tuna from water, place it in a bowl, add enough mayo and salt to taste and mix well. Fridge it if not using immediately.
Recipe for Kaya
-Check KitchenCapers for the recipe. However I cooked my a little longer than proposed (by accident) and it turned out custardy which was ok for filling but not as a spread!! LOL
Recipe for Pork Floss Buns
Ingredients
-Dried Pork Floss (or whatever floss you choose)
-Jap Mayo
Method
-Shape the buns as you want, bake it till done and remove from oven and spread jap mayo on top (as "glue" for the floss to adhere).
-Then sprinkle floss on the mayo and pat down lightly for the floss to stick a little.
Recipe for Choc Walnut Buns
Ingredients
-Chopped Walnuts
-Chocolate emlco
-Cocoa powder (SHOULD HAVE HAD ADDED)
-Honey (as "glue" for the walnuts)
Method
-Add the emulco with the dough ingredients in the breadmaker (as suggested by breadmaker instructions)
-When buns are done, take them out, paint the bun top with some honey and sprinkle chopped walnuts on the tops. Alternatively, you can do the same thing before baking those buns, kinda give the nuts a nuttier flavour.
The buns were done at different times and through "experimenting", I discovered more ways of "perfecting" them...:) Still need more practise! The "rough" skin bun you saw on the Kaya bun was coz I forgot to cover the dough and let it dried out, so when it's proofed, the skin stretched hence causing the "pimply" look!! Suggestion, spray the tops with some PAM or buttered them lightly before second proofing, it works.
Note: Using a egg wash on the buns before baking gives them a darker top, if the top darkened too soon before it's cooked, then loosely cover buns with aluminium foil tents. Using parchment paper on the baking pan helps with faster cleanup and prevents buns from sticking on the bottom of the baking sheet/pan. If adding cheese on bun tops, add them at the last 4-5mins of baking, it'll melt but it will not harden (when cooled) into a plastic like texture!!!! It'll still be all nice and cheesy and gooey...(as melted cheese SHOULD be!).
4 comments:
WoW bravo bravo! Yummy spread of buns!! Fedex some over please! :P
Heheheh....I wish I could...but all gone...next time...;) now if they had invented some molecular transporter!! hehehe... then we can exchange some of our breads/buns...I wouldn't mind some of that nutella bread!! they look so good....
Mine's a Breadman breadmaker...It takes the tough job of kneading out of the way. Thing is I regretted not getting one with a Jam making feature! *slaps head* And when I looked into that, they were a lot more expensive than this one (well, of the same brand).
It depends on the breadmachine that you're using, it differs a little. Most of the time though, water first on the bottom and all the liquids plus the sugar go in first then the flour and the other dry ingredients with the yeast being the last one to add. Don't forget the salt.
When I used this recipe, I put the ingredients in there cold even though most dough requires lukewarm water. It still works though so I guess it's ok.
After that, just press the dough function and it will tell you when it's done. Shape dough as you want and let it get another proofing till doubled in size and bake as needed. That usually does the trick.
By the way, what's the brand of the breadmachine, it sometimes matter how you place the ingredients in them.
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