Meat Floss Buns [Sponge Dough Method]

I supposed these buns are the simplest to bake even for a novice baker.  Just baked the sweet buns in any of the common shapes [round, oval, oblong etc] where you can make a horizontal slit in the centre.  Pipe in some moyannaise and fill it up with meat floss.  Never thought it could be so simple.  Wow! easy, lovely soft and fluffy homemade buns are ready to be served in a jiffy.  Better still, I prepared my bun dough a day earlier and refrigerate.  I just need to thaw to room temperature the next day, shape it up, proof and baked.  Makes buns making so, so easy.

These buns were for my cousin's children for Saturday's afternoon tea.

Ingredients for the buns-Sponge Dough Method

[makes  10  buns]

Step 1 - Ingredients

2 tsp instant yeast

160-170 ml  water

230 gm bread flour

• Mix yeast with water in mixing bowl, then add in flour.  Knead to form a smooth dough.
• Cover and leave to proof for 1-1 1/2 hours or double in size.

Step 2 - Ingredients

60 gm sugar

1/4 tsp salt

1 small egg [20 gm] - can used large egg and set aside some for egg glaze

25 ml water

100 gm bread flour

30 gm butter

Egg glaze and toasted sesame seeds

Filling - enough mayonnaise and meat floss

1. Add all Step 2 ingredients  [except butter] to dough from Step 1.  Knead from low speed until well combined.  Continue to knead on medium speed until dough is soft and smooth [takes about 7-10 minutes].  Add in butter, continue to knead until dough is soft and elastic or window pane stage [Notes - if not baking buns immediately, the dough can be kept in plastic bag tied up and refrigerate.   Thaw to room temperature before using.   Advisable to keep up to 48 hours only]. OR
2. Shape dough into a ball.  Cover and leave to proof for 15 minutes.   Punch down and divide dough into 10 portions of equal weight.  Shape dough into round balls.
3. Roll out each ball and shape into oval shape.  Place shaped bun on paper casing on baking tray.  Finish shaping all the buns.
4. Leave to rise for 30-45 minutes or until double in size.  Brush with egg/milk glaze. Sprinkle with sesame seeds.
5. Baked in preheated oven at 190 degrees [middle shelf]  for 12-15 minutes or until golden.
6. Remove to cool on rack.
7. Make a horizontal slit in the centre of the baked bun.  Pipe in or spread mayonnaise and fill it with meat floss.

I'm submitting this post to Bake Your Own Bread [BYOB] via girlichef

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