Prep time: 10 minutes
Cook time: 20 minutes
Rising time: 1 hour 30 minutes
Serving: 12 buns
Ingredients:
12g active dry yeast
1 kg All Purpose Flour
68g Brown Sugar,
16g Pink Himalaya salt,
540g warm water or full cream milk
40g Olive oil or melted unsalted butter
flour for dusting
Instruction:
MIX. In a large bowl, mix together the yeast, sugar, and salt water. Gradually add the flour, one cup at a time to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl. Turn the dough out on a floured surface to knead for 5 minutes. (Mix all ingredients in Bread Machine, select dough setting)
KNEAD. Fold in the far edge of the dough back over on itself towards you. Press the dough with the heels of your hands and push away. Repeat the process for 5 minutes. (skip this step if you have a mixer or bread machine)
RISE. Cover the dough with a damp towel and let it rise for 1 hour. (can put in fridge overnight for slow rise)
SHAPE. Punch down the dough and briefly knead out any air bubbles. Cut the dough in 10 pieces evenly. Roll each dough into rectangular or oval shape. On one side, put chicken floss filling. With a sharp knife, make about 5-6 cuts on the other side. Fold to cover the filling and roll gently all the way to the beginning of the cuts. Slightly press down at the edge to prevent to
Place the loaves on a baking sheet and let it rise for 30 minutes. Egg wash and sprinkle with black sesame seed and green onion.
Preheat the oven 180c and bake for 20 minutes.
Remove from the oven and place on a cooling rack. Let it cool for at least 30 minutes before slicing. Ready to serve.
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