A sweet milk bun recipe designed to make use of the bak kwa or honey pork jerky which came in abundance during the Lunar New Year, and shaped into a Heart designed apt for the Valentine's Day theme 💗
Honestly, the shaping process was more tedious as compared to normal bread buns, but it's worth the effort after seeing the tray of heart shaped buns out of the oven 😍
Honestly, the shaping process was more tedious as compared to normal bread buns, but it's worth the effort after seeing the tray of heart shaped buns out of the oven 😍
Raw dough weight: 438g
Baking temperature: Preheat oven to 190℃, bake at middle rack, at 170℃ for 20 minutes, turn off oven and continue to bake for 5 minutes.
Ingredients
Bread dough
170g bread flour
30g plain flour plus/plain flour
32g raw sugar
2g instant dry yeast
40g natural yeast/sourdough, 100% hydration*
110g milk, cold
15g beaten egg
20g water, cold to be added depending on dough condition
2g low-sodium salt
20g unsalted butter, softened
Filling
50g bak kwa/pork jerky, cut into small bits
3g green scallion
Coating
some water
50g roasted sesame seeds
Toppings
Some beaten egg
30g bak kwa/pork jerky, cut into heart shape
* 40g natural yeast can be replaced by 20g each of bread flour and water.
Directions
1. Mix and knead all the ingredients listed under the bread dough title to window pane stage.
For more detailed description of the steps please refer to another of my recipe Palm sugar coconut bun
2. While waiting for the dough to proof, cut the bak kwa into 8 heart shapes. And cut the remaining bak kwa, and green scallion, into small bits. Set aside.
3. After the 70-minutes proofing, invert out the dough onto a floured worktop.
Deflate the dough, and divide the dough into 8 portions.
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