Wednesday, 5 February 2014

Wholemeal luncheon buns.

It's bread again. But this time it's wholemeal bread. Brought a pack of wholemeal flour but have not been touching it. Since I was free yesterday I decided to make some wholemeal bread.. The dough is abit dry, not the unusual dough that I work with.. Not sure is it because of the flour? But this bread texture is not very dry.. 

Wholemeal Luncheon Buns
Makes 10

100g Wholemeal flour
300g Bread flour
30g Caster sugar
1/2 tsp Fine Rock salt
4g Instant yeast
140g Whole eggs
100g Water
30g unsalted butter, room temperature

1 canned of spam luncheon meat, cut into cubes

1 Egg

For the filling:

Place chopped luncheon meat into fry pan and fry until golden brown. Leave it aside.

Mix all the ingredients except butter in a mixer using using a scraper.
Once all the ingredients are mixed through and formed a dough, add in the unsalted butter.
Knead the dough well until window pane stage.
Lightly oiled a bowl and place the dough in.
Cover it with cling wrap and leave it to proof for about 1 to 1 1/2 hours in a warm place.
Lightly knead the dough to form a smooth round ball.
Divide the doughs into 10 pcs.
Roll each dough into a round ball and leave to proof for 10 mins.
Roll out the dough into a round flat shape and place chopped luncheon meat in. Wrap up the buns and place seam side down.
Proof for another 30 to 40 minutes.
Brush with egg wash.
Bake them in preheated oven 190C for 15 minutes.

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