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Wednesday, 28 October 2015

Sesame Garlic Bun 芝麻蒜香面包


I saw those nice golden sesame garlic buns displaying on the bakery shelf yesterday. Today, I replicated them with the aid of my breadmaker and oven. 
Love these aromatic roasted garlic butter infused sesame seed sweet milk buns - making them the way I like them to be :P

Yield: 8 x 14cm long buns

Appliances
Whirlpool BM1000 breadmaker 面包机

Raw dough weight: 413 g

Garlic Butter filling 香蒜奶油馅 (190g)
Ingredients
50g salted butter, softened 咸奶油,软化
10g fine sugar 黄砂糖 
1/4 tsp salt 盐
15g peeled garlic 去皮蒜头
1 tsp chopped coriander leaves, 芫荽碎


Direction
1. Mix all the ingredients together and transfer to a small piping bag.
Set aside.









Bread dough
Ingredients
125g cold whole milk 冷全脂牛奶
15g condensed milk 炼乳

30g raw sugar 黄砂糖
1/4 tsp salt 盐
15g beaten egg 
蛋液
20g cold unsalted butter 冷无盐奶油

180g bread  flour 高筋面粉
20g wholemeal/cake flour 全麦/低筋面粉
1/2 tsp instant dry yeast 即发酵母粉

20g white sesame seeds

Directions:

1. Pour cold whole/fresh milk and condensed milk into the bread pan.



2. Add in beaten egg.


3. Add in sugar, salt and cold butter.





4. Pour in bread flour mixed with wholemeal /cake flour.



5. Dig a hole and pour in the instant dry yeast.



6. Place the bread pan into the bread machine.



7. Select "8" Dough Kneading function; and press "Start".

8. When the program stops, let the dough continue to sit in the pan for another 15 minutes.

The dough is ready.



9. Turn out the dough onto a floured surface. Flatten it with your palm to release the trapped air.



10. Divide the dough into 8 equal portions, about 51g each.


11. Roll the dough up, pull down the sides, and seal at the bottom, into a small dough ball.





Cover and let the dough balls rest for 15 minutes.


12. Take a dough ball and roll it into a round flat dough.

Fold in the two wings



Flatten slightly with a rolling pin, fold into half, and pinch to seal the joining edge.




13. Brush water over the surface and lightly roll the dough over a plate of white sesame seeds.






Arrange the doughs in a big baking tray.


14. Transfer to a closed and warm oven to undergo second proofing for about 40 minutes, or till the doughs almost double in size.



15. Snip 3 cut over the dough and pipe the butter garlic filling into the openings.









16. Bake the dough in a preheated oven a170 degree Celsius for about 20 minutes.  or till the top becomes golden.
At lower rack of the oven.


17. Transfer the buns to a wire rack to cool down.













8 comments:

  1. Hi, love your post very much!!!
    Garlic bread is my favorite too :)

    Just a side question... Do you conduct lesson? My friend and I would like to learn from you as your recipes and skill set are so good! I wish you could have a lesson on cinnamon bread ��

    ReplyDelete
    Replies
    1. Hi, thank you for liking my post :) Sorry I'm just a small hobby baker not qualify to conduct a good lesson.
      So sorry I'm not a fan of cinnamon, so can't provide you with good cinnamon recipe :)

      Delete
  2. How long to knead it in the breadmaker?

    ReplyDelete
    Replies
    1. Hi Teresa, my breadmaker takes 20 minutes to mix and knead, and takes 70 minutes to proof :)

      Delete
  3. Hi, for the 2nd proofing, what was the temperature of a warm oven? Do I need to continue heating the oven at the warm temperature?

    ReplyDelete
    Replies
    1. Hi Vive, you just need to turn on the oven to its minimum temperature around 50 degree C for about 1 minute, then turn off. If you proof the dough in a cool oven, you just need to extend the proofing time for another 15 minutes to about 1 hour :)

      Delete