Tuesday, August 27, 2013

How to Make Ham and Corn Buns - Video Recipe

Sweet corn and mayonnaise matches perfect with ham!
Very popular and appetizing Japanese buns :)


http://www.youtube.com/watch?v=N8cqftxE1bo



Please watch 0:30-2:49 for the basic bread dough.
http://youtu.be/DqEtH38kW7Y?t=30s

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How to Make Ham and Corn Buns

Difficulty: Easy
Time: 90min-120min
Number of servings: 8

Ingredients:
200g (7.0oz.) bread flour
20g (0.7oz.) butter
1 tbsp. sugar
1 tsp. dry yeast
100ml warm water *30C/86F
20g (0.7oz.) beaten egg
1/2 tsp. salt
8 sliced ham
A: you can measure by eye
* mayonnaise
* whole kernel corn (canned)
* chopped onion (if you like)
parsley flakes

Directions:
((Kneading))
1. You want all the ingredients at room temperature.
2. Mix warm water, salt and beaten egg together.
3. In a large bowl, place bread flour, butter, sugar, and dry yeast. Keep the dry yeast away from butter as the salt (in the butter) will kill the dry yeast.
4. Gradually mix in the warm water mixture. Use your hand to mix together until formed.
5. Transfer the dough to the counter, stretch the dough for a few times using your palms, fold it in half, turn it around (90C), and stretch again. Repeat and knead until smooth, without adding any extra flour for 10-15 minutes). The dough should be very elastic which when stretched becomes almost translucent.
((1st Proving / Proofing / Rising))
6. Lightly oil a large bowl. Form the dough into a ball and place it in the bowl seam side down. Cover the bowl with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for 30-60 min or until it has doubled or tripled in size. (In winter, you can use the proof function on your home oven!)
((Finger Test))
7. Coat your finger in flour and poke the dough. If the hole stays, it's ready. If the dough springs back, it needs to proof more. If the dough shrinks, it is over proofed. In this case, you'd better flatten out and make a pizza…
((Knock-Back & Bench Time / Resting))
8. Place the dough onto a floured surface and punch out the air with your palm.
9. Divide it into 8 equal pieces using a bench scraper or a knife. Quickly form them into balls.
10. Place them on a baking sheet, cover with plastic wrap (to keep the surface of the dough from drying out), and rest for 10 minutes. The dough is surprised because you punched, so please let them rest for a while before you start shaping.
---Up to here, please watch the Burger Buns video (0:30-2:49)---
((Shaping))
11. Using a rolling pin to flatten out the dough. Place the ham, roll, pinch the dough to seal. Then bring the two ends together and pinch the dough to seal. Put the sealed side down, make an incision, and open. Place them on large foil cups if you have or on parchment paper is okay.
((2nd Proving / Proofing / Rising))
12. Cover with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for 20-30 min or until they have doubled in size. (In winter, you can use the proof function on your home oven!)
13. Preheat the oven to 200C (392F).
((Baking))
14. Mix A and spread the mixture onto each bun.
15. Bake at 200C (392F) for about 10 minutes. Place them on a wire rack and sprinkle with some parsley flakes.

* To keep the surface of the dough from drying out, a wet towel is okay but plastic wrap is easier!

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2013/08/blog-post_27.html
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