Monday, June 30, 2014

Charcoal buns with minced meat filling

Last Sunday, I made these savory buns using the 5k dough method.  I added in 10g of charcoal powder and used minced meat filling and we had these for lunch since nobody wants a heavy meal. It was delicious! The texture of the dough was very soft and fluffy and the filling went well with it.  My second son had 3 as soon as they were cooled enough to eat!

Charcoal buns with 5K Dollars Starter Dough Bread Recipe 

~Starter dough
105g bread flour
45g cake flour (low protein flour)
12g sugar
3g instant yeast 
120ml water

~Main dough
105g bread flour
55g cake flour (low protein flour)
10g Charcoal powder
20g sugar
¼ teaspoon salt
12g milk powder
1 egg (weight 57g without shell) 
10 ml water (original calls for 27ml) ~ add more only when the dough is still too dry

36g butter, room temperature

Methods: (with stand mixer)
Starter dough
1. Add in all the ingredients into the stand mixer bowl and mix to combine. I used a spatula to do this as I find it easier.

2. Cover the dough and let it rise for 2-3 hours at room temperature.

Main dough
1. Add the rest of ingredients for main dough except butter into starter dough. Knead until a rough formed.

2. Then, add in butter and continue kneading till a smooth and elastic. 

3. Cover the dough and let it rise to just about doubled in size.

4. Divide the dough into 8 pieces. Take a piece and roll it round and then flatten into a disc.  Scoop a tablespoon of filling into the middle and gather the edges together to seal. Repeat with the remaining dough. 

5. Place into baking sheet and leave to rise for the last time, till doubled in size.  Bake in preheated oven at 160C for about 25 minutes.
*Make sure the baking sheet is lined with parchment or silpat for easy buns removal. Leave to cool on wire rack.

Filling for these buns:-

300g minced pork
3 cloves garlic, minced
1 tsp oyster sauce
1 tbsp dark soya sauce
1 tsp sugar
1 tsp Hsiao Sing wine (chinese rice wine)
salt and pepper to taste
1/2 water

1 tsp corn flour mixed in 1 tbsp water


1.  Heat wok with 2 tablespoons oil and stirfry the garlic till slightly golden brown.
2. Add minced meat and quickly use your spatula to break up the meat and keep stirring until meat turned opaque.
3.Add seasoning and continue to stir fry until well combined.
4. Add 1/2 cup water and simmer till water has been reduced by half.
5.  Add in corn flour mixture to thicken the sauce.  Dish up and leave to cool.

These buns stayed soft even on the next day

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