Saturday 25 February 2023

Garlic Butter Luncheon Meat Bun


For those of you, who stay in Singapore, luncheon meat buns are a popular stuffed bread that does not need much introduction. I topped the bun with fragrant garlic butter and added superfine wholegrain flour to the dough to make a healthier version. A low-sodium luncheon meat also helped to make this bun less sinful ๐Ÿ˜œ

Video ๐Ÿ“น



Yield: 10 small buns
Raw dough weight: 563g
Pan size: 
Baking temperature:  Preheat oven to 200℃, middle rack, bake at 180℃ for 12 minutes, lower to 170℃ for 6 minutes, turn off oven and continue to bake for 2 minutes.

Dough Ingredients
210g bread flour
30g superfine wholegrain flour/plain flour
40g raw sugar
2g instant dry yeast

50g natural yeast/sourdough, 100% hydration*
30g yudane dough^
10g condensed milk
125g low-fat milk, cold 
15g beaten egg 
30g cold water, to be added depending on dough condition

3g low sodium salt

20g unsalted butter, softened

Filling
1 can low-sodium luncheon meat, 340g
Trim off sides, and cut into 10 strips 

Glazing
Beaten egg + whipping cream 

Toppings
10g salted butter 
5g chopped garlic 
Pinch of low-sodium salt
4g golden syrup
Some green scallions 


* 50g natural yeast can be replaced by 25g each of bread flour and water + 1/8 tsp instant dry yeast. Let the mixture stand for about 1 hour or more till it doubles in volume, before use. You can also keep the mixture in the fridge overnight and thaw it for 1 hour before use.

^ 30g yudane dough is prepared by combining 16g of bread flour with 16g of very hot or boiling water into a sticky dough. Wrap the yudane dough in cling wrap, and cool down before use. Use a silicone spatula to scrape out the sticky yudane dough from the cling wrap.


Directions:
1. Knead the dough following your preferred method. 
For my method, you can refer to my recipe Yudane Milk Bread. After kneading the dough to window pane stage, 

2. After kneading the milk tea dough to window pane, shape the milk tea dough into a ball, and keep in a plastic bag coated with a little cooking oil. Keep the dough in the fridge overnight.

3. In the next day, remove the outer plastic bag, and let the dough thaw at room temperature for about 90 to 100 minutes. 

4. Divide the dough into 10 portions, shape into balls and let them rest for about 15 minutes.

5. Roll flat a dough, fold the two wings towards the middle, roll flat again to get an even thickness. Place a luncheon meat stick at one end, and roll up the dough.


6. Arrange the shaped dough over a non-stick baking pan. Spray some mist over, and let the shaped dough proof in a cold oven for about 30 to 40 minutes.

7. While waiting for the shaped dough to proof, prepare the garlic butter and get ready in a piping bag.


30 minutes later ๐Ÿ‘‡

7. Remove the proofed dough from the oven. And start to preheat the oven to 200℃ for about 10 minutes. 
Brush some glaze over the entire face of the shaped dough. Cut a slit along the middle of the dough, and pipe garlic butter into the grooves.

8. Preheat oven to 200℃, middle rack, bake at 180℃ for 12 minutes, lower to 170℃ for 6 minutes, turn off oven and continue to bake for 2 minutes.

Serve the yummy buns warm ๐Ÿ˜‹







Milk Custard for bread filling


It has been about 7 weeks since I last updated my blog. So sorry if you have been visiting my blog without seeing any new update ๐Ÿ˜•. In fact, I have many recipes waiting to share with you, only I have to find time to sit in front of my PC ๐Ÿ’ป You can browse my IG  https://instagram.com/goh_ngaileng?igshid=YmMyMTA2M2Y= for more updated brief recipes ๐Ÿ˜ƒ
 
To kick start from a long rest, I will start with a simple recipe ๐Ÿ˜‰

Prepared a small cup of milk custard to be used as bread filling. It has a rich milk taste, and drier than normal egg custard. The custard would not ooze out during baking, and would not form an air sac above the filling after baking. 



This recipe will collect about 247g of custard ๐Ÿฎ

Ingredients

{A}
27g top flour
13g potato starch
50g low fat milk

{B}
5g vanilla paste
20g raw sugar
20g hot water

{C}
60g whipping cream
20g condensed milk
1 egg, 57g 

{D}
10g unsalted butter


Directions

1. Combine A into a paste.


2. Mix B and add to A mixture in Step 1.


3. Add C ingredients, one at a time to the mixture at step 2.


4. Melt D in a pot till bubbles. Pour in mixture from Step 3. Stir regularly till the mixture thickens.




5. Transfer to a clean container, cover the top of the milk custard with a cling wrap.


6. Cool down before keeping in the fridge.