Streusel Crusted Buttercream Buns 菠蘿奶酥麵包
I don’t bake breads that often, for one thing I do not own a breadmaker, so when I do occasionally bake breads, it is done with manual power. I love Asian-style buns as they are usually filled with sweet or savoury filling, so it is easy to carry about or bring out as lunch or snacks.
To make soft buns that stay soft for at least a couple of days, it is necessary to add bread improver, emulsifier or softener to the bun dough. However it is sometimes hard or impossible to buy these additives from supermarkets or grocery shops. Another problem for me is the availability of bread flour which is sometimes difficult to find or it comes sold in bulk. As I don’t bake bread that often, I don’t want to buy 5kg or 10kg of the flour. So what I have done is to use bread mixes which are easily available from the supermarket shelf in 1-kg or 2-kg bags. These bread mixes already contains these additives and make it so much easier.
The bread mix I use usually is the Defiance brand as shown above. As you can see from the ingredients listed on the package, the additives are already included in the mix.
Makes approx. 12 buns
[Ingredients]
Sweet Bun Dough:
425g white bread mix (I usually use Defiance brand but any soft white bread mix can be used)
75g plain flour
30g milk powder
7 or 8g-sachet instant dry yeast
50g caster sugar
1 egg
250ml (approx.) tepid water, adjust as necessary
50g ghee or unsalted butter, softened at room temperature
Buttercream Filling:
120g ghee or unsalted butter, softened at room temperature
100g soft icing mixture (icing sugar)
120g milk powder
½ teaspoon salt
½ egg
Streusel Crust:
60g ghee or shortening, softened at room temperature
60g soft icing mixture (icing sugar)
2 teaspoons milk powder
60g plain flour
30g cornflour
30g custard powder
pinch salt
½ egg
http://cafeoftheeast.blogspot.com/
[Preparation]
Sweet Bun Dough:
1. Sift bread mix, plain flour, milk powder and caster sugar onto the working surface. Add dry yeast and mix well. Form the flour mixture into a well. Add lightly beaten egg and enough water to form into a soft dough. Knead for 10 minutes until smooth.
2. Knead in ghee until incorporated. Form the dough into a round ball and let it rise until double in size in a large greased bowl, cover with cling wrap.
3. Divide dough into 80g each, about 12 pieces. Form each into balls and let rest for 10 minutes.
Buttercream Filling:
Cream ghee and icing mixture, then add in the rest of the ingredients. Divide into 12 equal portions.
Streusel Crust:
Cream ghee and icing mixture, then add in the rest of the ingredients. Divide into 12 equal portions.
To make Buns:
1. Take a piece of streusel dough and roll or press into a round disc. Put a bun dough ball on top of the streusel disc. Hold with both your hands. Start pressing and pushing the streusel disc up to enclose the bun dough until the streusel covers half the bun dough. Take a filling ball and put it in the centre on top of the bun dough and press it down lightly. Now continue to press and push the streusel layer to enclose both the bun and the filling. The filling should be enclosed inside the bun dough as you do the pressing the pushing. Repeat making the rest of the buns.
2. Place all finished buns in a greased baking sheet, lightly cover with cling wrap, and let rise for about 1 hour, or more time if the whether is cool.
3. Use a small knife to make criss-cross patterns on the streusel crust. Bake in preheated 200°C oven for 12 to 14 minutes, or until the crust is golden in colour.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
To make soft buns that stay soft for at least a couple of days, it is necessary to add bread improver, emulsifier or softener to the bun dough. However it is sometimes hard or impossible to buy these additives from supermarkets or grocery shops. Another problem for me is the availability of bread flour which is sometimes difficult to find or it comes sold in bulk. As I don’t bake bread that often, I don’t want to buy 5kg or 10kg of the flour. So what I have done is to use bread mixes which are easily available from the supermarket shelf in 1-kg or 2-kg bags. These bread mixes already contains these additives and make it so much easier.
The bread mix I use usually is the Defiance brand as shown above. As you can see from the ingredients listed on the package, the additives are already included in the mix.
Makes approx. 12 buns
[Ingredients]
Sweet Bun Dough:
425g white bread mix (I usually use Defiance brand but any soft white bread mix can be used)
75g plain flour
30g milk powder
7 or 8g-sachet instant dry yeast
50g caster sugar
1 egg
250ml (approx.) tepid water, adjust as necessary
50g ghee or unsalted butter, softened at room temperature
Buttercream Filling:
120g ghee or unsalted butter, softened at room temperature
100g soft icing mixture (icing sugar)
120g milk powder
½ teaspoon salt
½ egg
Streusel Crust:
60g ghee or shortening, softened at room temperature
60g soft icing mixture (icing sugar)
2 teaspoons milk powder
60g plain flour
30g cornflour
30g custard powder
pinch salt
½ egg
http://cafeoftheeast.blogspot.com/
[Preparation]
Sweet Bun Dough:
1. Sift bread mix, plain flour, milk powder and caster sugar onto the working surface. Add dry yeast and mix well. Form the flour mixture into a well. Add lightly beaten egg and enough water to form into a soft dough. Knead for 10 minutes until smooth.
2. Knead in ghee until incorporated. Form the dough into a round ball and let it rise until double in size in a large greased bowl, cover with cling wrap.
3. Divide dough into 80g each, about 12 pieces. Form each into balls and let rest for 10 minutes.
Buttercream Filling:
Cream ghee and icing mixture, then add in the rest of the ingredients. Divide into 12 equal portions.
Streusel Crust:
Cream ghee and icing mixture, then add in the rest of the ingredients. Divide into 12 equal portions.
To make Buns:
1. Take a piece of streusel dough and roll or press into a round disc. Put a bun dough ball on top of the streusel disc. Hold with both your hands. Start pressing and pushing the streusel disc up to enclose the bun dough until the streusel covers half the bun dough. Take a filling ball and put it in the centre on top of the bun dough and press it down lightly. Now continue to press and push the streusel layer to enclose both the bun and the filling. The filling should be enclosed inside the bun dough as you do the pressing the pushing. Repeat making the rest of the buns.
2. Place all finished buns in a greased baking sheet, lightly cover with cling wrap, and let rise for about 1 hour, or more time if the whether is cool.
3. Use a small knife to make criss-cross patterns on the streusel crust. Bake in preheated 200°C oven for 12 to 14 minutes, or until the crust is golden in colour.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Labels: Asian Buns and Pancakes, Asian Fillings
posted by SeaDragon @ 13.3.06
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