HAM AND EGG BUN~HK STYLE WITH OLD TIME FAVOR
HAM AND EGG BUN~HK STYLE WITH OLD TIME FAVOR
THIS IS AN OLD FASHIONED METHOD OF KNEADING THE DOUGH BY HAND , WHICH IS THE OLD TIME FAVOR BUN POPULAR AS HK STYLE ..
THICK SLICE HAM&EGG BUN~
MATERIAL:
1 : Blackforest Ham 2 : Steam Egg Slice 3 : Dough
A:STEAM EGG INGREDIENTS:
egg 3 salt 1/8tsp corn starch 1 tsp cooking oil 1 tsp(corn oil) milk 1 tbsp
WHISK TOGETHER ALL INGREDIENTS,POUR IN OILED PAN,STEAM OVER BOILING WATER
FOR 5-7 MINS WITH LOW HEAT, ( MAKE SURE NOT OVER HEATED).
CUT IN SLICES AFTER COOLING, SET ASIDE.
B :DOUGH INGREDIENTS
All purpose flour 2 cups (drinking cup size ) Cake flour 1/2 cup
Dry active yeast 1 tsp lukewarm milk 3/4 cup 2 eggs sugar 3 tbsp salt 1/2 tsp
vegetable shortening or butter 2 tbsp
STEPS:
1: Use a big bowl to put in sifted flour ,sugar and salt, plus dry active yeast , add lukewarm milk, eggs ,whisk together ..add melted and cooled butter or vegetable shortening , combine all well.
Turn dough out onto a lightly floured work place, knead with fold, turn and push away style with
the heel of the hand, continue until the dough is smooth and elastic.Usually 10-12 mins.
NOTE…OIL HANDS WITH OLIVE OIL IF POSSIBLE TO KEEP DOUGH FROM STICKING TO HANDS
2 :Place the dough in a greased bowl,cover the dough with a clean ,damp cloth or plastic wrap,keep in a warm place and let rise until doubled in size, usually 45-60 mins.
3 : Punch dough down to press out the air and cut into eight pieces, each 80 g
4 :rest 15 mins more..
5 :After this rest, form each piece into a smooth oblong shape, place ham and egg on top, tucking under ends and positing seams at the bottom.
6 : Or form into a circle with thin edge and thick in the center, ham and egg as filling..tuck and seam.
7 : Place the shaped dough onto the baking sheet,cover and rest for another 30 mins.
8 : Preheat oven 300 F 10 mins, and egg wash the shaped dough after resting 30 mins
( one egg whisk with bit of honey )
9 : bake in a 300 F oven for 18- 20 mins or until golden brown.
