Ham & Cheese Bun
(Recipe adapted & modify slightly from Vivian Pang Kitchen)
Ingredients :
17 hours pre-fermented sponge dough
¼ tsp instant yeast
75g water
75g bread flour
**Add yeast, water & flour into a container. Mix with spatula till well combined. Cover & leave at room temperature for an hour. Keep inside refrigerator for another 16 hours before used.
Main dough
25g sugar
90g tomato diced
150g bread flour
20g Kinako
1/2 tsp instant yeast
15g unsalted Liv butter
150g bread flour
20g Kinako
1/2 tsp instant yeast
15g unsalted Liv butter
Methods:
1. Put all pre-fermented sponge dough into mixing bowl. Follow by the rest of ingredients for main dough except butter. Knead till form dough. Then add in butter & knead till form smooth & elastic. Proof for 30mins.
2. De-gas dough & transfer on a lightly floured surface. Divide the dough into equal portions. Shape the dough & use a knife to make a slit in the centre. Proof for 1hr.
3. Add ham & cheese onto buns. Bake in preheated oven at 170C for 15mins.
1. Put all pre-fermented sponge dough into mixing bowl. Follow by the rest of ingredients for main dough except butter. Knead till form dough. Then add in butter & knead till form smooth & elastic. Proof for 30mins.
2. De-gas dough & transfer on a lightly floured surface. Divide the dough into equal portions. Shape the dough & use a knife to make a slit in the centre. Proof for 1hr.
3. Add ham & cheese onto buns. Bake in preheated oven at 170C for 15mins.
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