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Baked Char Siew Buns ~ (Tangzhong method) ~ 叉烧面包

Tuesday, December 14, 2021 20:04

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Previously I used the breadmaker to help me make bread using the tangzhong method as I find the dough a bit wet and messy to handle by hand. I was very keen to give it a try after browsing through the posts of ”Bake with paws” and was indeed very happy when I finally, yes, finally managed to handle the dough by hand. I noted her tip of not adding the milk all at once and to add it gradually as different types of flour have different degrees of absorption. I managed to get 10 soft, slightly chewy buns and I freezed some of them for a few days, defrosted and reheated before consumption. They were just as good as freshly baked.

Baked Char Siew Buns ~ (Tangzhong method) ~ 叉烧面包 (adapted from ‘here’ )

Ingredients – Tangzhong

25 gm high protein flour
120 ml water

Main dough

300 gm high protein flour
1 tsp dry yeast
2 Tbsp sugar
20 gm milk powder
1/2 tsp salt
30 gm butter, softened
40 gm whisked egg
100 ml milk (I used only 80 ml)
1 whole egg + 1 tsp water for egg wash
Sesame seeds (optional)

Filling

400 gm homemade char siew
1 big onion, chopped
1 Tbsp cornflour + 2 tsp water

Method for Filling

Cut up the char siew into small pieces, shallow fry the chopped onions, mix in the char siew.
Add some oyster sauce and light soy sauce, water and cornflour mixture. Add sugar to fine tune to taste.
Let cool.
This can be prepared a day ahead and chilled in fridge.

Method for Tangzhong

Mix the high protein flour with water.
Keep stirring and cook on medium heat till it thickens and lines can be drawn on the paste.
Cover with cling wrap with the wrap touching the surface of the paste to prevent the surface from drying.
Let cool and chill in the fridge overnight.

Method for Dough

Put all the ingredients (high protein flour, yeast, sugar, milk powder, salt, whisked egg, milk and tangzhong) into the mixing bowl of a stand mixer, except butter.
With a dough hook, knead for 3 to 5 mins. till the dough comes together. Add in the softened butter, knead for 12 to 15 mins. until dough comes together, elastic and reaches window pane stage. If window pane stage is not achieved, knead for another 5 mins. and check again.
Shape the dough into a ball, place in the bowl, cover with cling wrap or a piece of damp kitchen towel. Let it proof in a warm place till it doubled in size, about 1 hour.
Poke the dough with your index finger and if the indentation stays, then the dough is ready.
Transfer the dough onto a pastry mat, knock off some air and lightly knead and roll the dough. Divide the dough into 10 pieces (mine was 57 gm each). Shape into balls, cover with kitchen towel.
Flatten a ball of dough with a rolling pin, place some filling onto the centre, about 30 gm, pleat up, shape into a ball and place seam sides down onto a parchment lined baking tray. Repeat.
Cover the buns with kitchen towel, let proof in a warm place till doubled in size, around 1 hour.
Brush with egg wash and sprinkle on some sesame seeds.
Bake in a preheated oven @ 190 deg.C for 10 to 15 mins. till golden brown.
Yield : 10 buns

Notes – Do not overproof the dough

After first proofing, gently make an indentation with your index finger, if it bounces back immediately – needs more time.
Indentation bounces back and dough collapses – dough overproofed.
If dough bounces back a little – ready for use.

No-Frills Recipes

Source: http://www.nofrillsrecipes.com/2021/12/baked-char-siew-buns-tangzhong-method.html

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