|Hot, fresh out of the oven.|
I had intended to bake these buns at the beginning of the week after being inspired from Everybody Eats Well in Flanders blog on sweet bread dough. However, I delayed until yesterday evening/this morning.
The recipe I used is an Alex Goh recipe from Everybody Eats Well in Flanders. It's unusual as 1/5 of the flour content in the dough is made with boiling water, then refrigerated for 12 hours. This gelatinised dough allows the starch grains to swell and absorb more water resulting in a softer, moist bread. SeaDragon talks about this in his Corner Cafe blog too.
|Sweet bread dough made with first prove - ready for dividing, shaping & filling.|
With char siu given to me from my mother, I set about in making a filling for my buns. I didn't think to weigh the char siu first but I had 1 & 1/2 strips of meat. I chopped a red onion and fried in oil until soft before adding the sliced char siu. I continued to fry gently and when the edges of the meat began to brown I added about 75ml of water and 1 dessertspoon of Lee Kum Kee's Char Siu Sauce. I thickened with cornflour paste and set aside to cool. The prepared filling was 475g.
|Trying to show how I 'walk' the dough with my fingers bringing it to the thumb to be pinched together.|
My dough came to 950g so I divided this into 10 x 95g balls. I flattened each ball with my fingers to a 3 inch circle (approx) and placed 45-50g filling before pinching the edges together to pleat and seal the dough. The filled dough ball was placed seam side down on waxed paper. As I didn't start making the sweet bun dough until quite late in the evening, I decided I would place the shaped and filled buns in the fridge overnight to prove.
|Night-night buns, time to tuck you into bed (fridge to prove).|
The buns were all filled and placed in the fridge by 1am. Sleep time for me now!
|The first batch has been 'painted' with it's tan & bake (egg wash) & ready for baking!|
I was unfortunate enough to have my baby son wake me several times in the night (2:30am, 4:00am, 6:00am) and after getting up for the third time, I decided it was time to bake the buns! By this stage, they'd been left to prove for five hours and despite being put into a cold environment, the yeasted dough had done its magic and the buns had swollen up nicely. I brushed with egg wash and baked at gas 5 for 25 minutes on the middle shelf. The middle of my oven isn't as hot as the top and I cooked longer than suggested as I fear uncooked dough.
The buns puffed further during baking and I was rewarded with the sight of shiny, golden brown buns!
|Shiny and golden ready to be eaten!|
I'm not sure how they taste yet as I'm waiting for hubbs to see them first before they get