So flexing my hands and arms, i thought i make some sweet & savoury buns - which ones to make.... to be honest i always go with the flow... see what i fancy.....but main goal today is ham & egg buns!
Anyway, menu of today buns:
Sweets - Custard Cream buns, Red Bean buns & Pineapple Buns
Savoury - Frankfurter swirls & Egg & Ham Buns
Most important and essential is the dough, and because needs yeast... got all the ingredients, mix it all together and set the timer and left it for 2hours for it to rise. (This time i went out walk out round the shops, some fresh air for an hour.)
Meanwhile, i prepared all the fillings or toppings for my buns -
Pineapple Bun topping - Flour, butter, lard etc, mix it until it forms in to dough then i set it aside.
Custard cream filling - Custard powder, milk, coconut milk etc let it thicken, put it in a dish and let it cool down.
Red Bean Paste Filling - I know how to make it from scratch, but i used leftover red bean paste from a tin (my grandpa & dad uses it - so why not eh)
Egg & Ham - Opened a tin of luncheon ham AKA Spam, in a non-stick pan make some scrambled eggs
Frankfurter sausages - cut them in sizes.
Once the dough have risen, i divided the dough into 4, but took one piece to work on, but put the rest in the boil and covered it.
Give the dough a good knead, grandma said the other week that grandpa used to say dough been giving a good knead would make the bread taste softer. Then roll it into a sausage shape, then divided it.
For Pineapple buns i divided 8, then roll it into ball shape, put it on cake cases, give it a little spray of warm water, and left it for 20mins. In the 20mins, i took my topping pastry, gave it a good knead, roll it into sauasage shape and divided it into 8 portions, roll it in the ball then with a rolling pin rolled it to a decent size.
20mins came with my little hen timer - pop the topping onto the buns, give it a brush of egg wash, and pop in the oven for 14mins at 180C
For custard cream buns, again got the dough gave it a good knead, then divided it into 2. Put one half aside for the red bean paste. Anyway, half of the dough, more kneading, rolling sausage shape, divided it 8.
Roll it into a ball, flatten it, then scoop the custard cream filling, and close it, make it into a ball and put it on the cake cases on the baking sheet. It was going to be a round shape, but once i got them on the baking sheet, i got my small knife, and cut into it and made it into a bow-shape.
Again once done, spray abit of warm water waited 20mins for the bread to rise, then egg wash and into the oven for 14mins.
For Red bean buns, basically repeat what i did for the custard cream buns, but with my little knife, i cut into it and make it look like cross. Again, wait 20mins, egg wah, then oven for 14mins.
Making some many different buns, being creative and a way to remember what is what is important when i eat it later ;p haha. Also, at that moment, i was happy that 3 years at secondary school learning pottery have helped me think creatively with my bun making ;p
Frankfurter buns - this is my favourite one to make, basically once i divided the dough into 16, then roll it into a ball and make it into a long string/sausage shape i swirled it around the pre-cut frankfurter sausage. Looks really pretty. Again wait for 20mins, egg wash then oven for 14mins.
Finally, the egg & ham buns - this is a little tricky, trying to fold it and making sure the filling don't fall out.
but once in the oven, how much it look ugly before going in, they came out looking really good.
A whole days efforts, lots of variety.... make me a very happy. Bun - power!!! haha
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