This is my first attempt at making bread/buns using the gelatinized dough method. I'm very much overwhelmed with the result as the buns came out soft, fluffy and remained that way the next day. Another plus point is that the dough is not sticky which makes handling and shaping a breeze. This recipe is a keeper for sure and this is going to be a lengthy post!
Mmmm... soft, fluffy, savoury and coupled with crunchy pumpkin kernels, believe me, it's real yummy!
Recipe for Meat Floss Buns
- 100 gm bread/high protein flour
- 70 ml boiling water
- 400 gm bread/high protein flour
- 75 gm sugar
- 20 gm skimmed milk powder
- 2.1/4 tsp dried instant yeast
- 1 tsp salt
- 170 ml cold water (chilled water from the fridge)
- 1 cold egg, lightly beaten
- 75 gm cold butter, cubed
- 120 gm chicken meat floss
- Pumpkin kernels
- Place flour in a bowl, add boiling water and mix with a wooden spoon or lightly knead to form a dough.
- Cover with cling film and leave to cool, then put in the fridge for at least 12 hours or overnight.
- Combine flour, sugar, milk powder, yeast and salt together in a mixing bowl. Mix well.
- Tear the gelatinized dough into pieces and add to the flour mixture. Add in the slightly beaten egg.
- Mix on low speed, adding in cold water gradually.
- Scrape down the sides of the bowl from time to time, mix till dough is well combined and leaves the sides of the bowl.
- Add in the cold butter cubes, mix to combine. Then mix on high speed till dough is smooth, elastic and not sticky.
- Remove the dough hook, shape the dough into a ball. Cover with a damp cloth to prove in a warm place for 40 mins. or till double in size.
- Knock out the dough to expel some air and transfer dough onto a lightly floured surface. Knead lightly.
- Divide proved dough into 2 portions. Cover and leave to rest for 10 mins.
- Subdivide the 2 pieces of dough into 12 pieces each.
- Flatten a piece of dough and put in about 1.1/2 Tbsp meat floss, pleat up to form a ball. Place pinched side down onto a lightly greased 10 inch square pan.
- Cover with a damp cloth and prove for 50 mins.
- Use a clean razor blade or very sharp knife to cut the top of the dough, lightly push in the pumpkin kernels.
- Bake for 180 deg C for 25 to 30 mins. or till golden brown.
- Let cool for about 5 mins. before unmoulding onto a wire rack to cool completely.
- Makes 12 buns.
I'm submitting this post to Yeastspotting
You can check it out 'Here'