I have been busy with work. Guilt.
Before starting work, I vowed that nothing would get in the way of me and my food; me and my dramas; me and planning my trips; ..
Well, things don’t always go as planned. I went on a trip to BKK with a few frolleagues (read friend+colleagues). 5 days in Bangkok. We died when we got back. It was back to work immediately cos genius us booked ourselves on a flight that got us back to Singapore at 11.30pm on a Sunday night and Monday was a workday. By the time I got home and showered, it was already 1am. And then there’s the Jason Mraz concert in Bangkok on the Saturday we were there.
Anyway, last Sunday was the state funeral for our founding father. So it was a stay-home-weekend. Which means…..
Baking. Made bread, using the usual bread recipe but this time, new flavors! Floss!
I just got back from Bangkok with new floss which got smashed en route back. Mixed that up with some old floss sitting around, and tadah. Topping for my buns.
Cheese with Tomyum fishcake fillings + plain floss buns. Maybe it’s time to stop using my phone camera and just bring out the Pen to take the pictures.
Here they are anyway.
So for this, what you have to do is to bake the buns as per normal.
Recipe below. Once the buns are out of the oven, spread the top with mayo. Instead of using the condense milk and mayo mix the guys online are using, what I did was use Japanese mayo (because I’m lazy like that). Spread mayo on the buns and then overturn it and dip it into the floss mixture. The floss should stick onto the buns. If you want more floss on the buns, coat with another layer of mayo and dip again. That should get you something like what you see in my pic. Mmmmm yumms.
Next up, Cheese with tomyum fishcake fillings.
What I did was let the dough proof once, wrap the fillings in the bun and let it proof a second time round. Then place them into a baking tray and fill the top with a mixture of mozzarella and chedar. I’m using the pre-packed mixture from Cold Storage (simply cos that’s the most cost-effective cheese I can find.)
100g Tang Zong (100g water, 20g bread flour. Directions below)
1 large egg
40g raw caster sugar
210g bread flour
150g wholemeal / whole wheat flour
15g milk powder
1 1/2 tsp instant dry yeast
50g unsalted butter, softened at room temperature
egg wash: 1 egg yolk + 1 tbsp milk to brush before baking
To make the Tangzhong Roux:
1. Mix the flour with water until all flour dissolve and no lump.
2. Cook in low-medium heat and keep stirring, if you have a thermometer, cook the water roux up to 65C or until you can draw a ribbon on the batter. This amount is just right for this batch of dough.
3. Transfer to bowl and cool down, cover the water roux with cling wrap to prevent surface dried out.
Directions for bread:
4. Put all ingredients into bread maker according to instruction. I tried to mix up the order and it didn’t really affect the end product much.
5. Transfer to clean floured working surface, gently deflated the dough and squeeze all the air out. Divide dough into circular portions of your fancy. Cover with a damp cloth and rest for 40 minutes. (Remember to wring it dry!)
6. Line your baking tray with baking paper in the meantime.
7. If you are adding ingredients, this is when you do it. Then leave it for another 30-60minutes for the second round of proofing.
8. Once done, lay it nicely on the baking tray and let it bake in a preheated oven at 180 degree C
9. Bake for about 20 minutes until golden brown.
And then you’re done. 🙂