I really enjoy baking. So I have left Sunday for my baking day.If I share a recipe I guarantee it 100% . All these recipes are better than shop bought.  Asian style buns are always softer and fluffy. The water roux makes the difference. Some believe in the water roux needs resting. For me I use it after several minutes. It works like a magic.

I always believe the kneading process as the key to soft and moist bread or rolls. Kneading makes the gluten to activate. So at least knead the dough more than 15 minutes to get a soft dough.

Instead of this filling you can use anything. Instead of Strasberg use shaved ham. Cheese slices can replaced with shredded cheese. The sun dried or semidried tomatoes needs to be on paper towels several minutes to remove extra water or the oil. The flavours always adjust with your liking. Even you can totally change the filling ingredients. Make sure what ever you add in should be dry. So it will not release any water when baking. If it does the buns will be soggy and wet.

Ingredients

Ingredients for the roux

  • 150g Bread flour
  • 150mlBoiling water

Ingredients for the buns

  • 250ml water
  • 12g Instant Dry Yeast
  • 20g Sugar
  • 2 Eggs
  • 10g Salt
  • 90g Butter
  • 100g Plain flour
  • 500g Bread flour

Ingredients for the filling

  • Strasberg or sliced ham
  • Cheese slices or shredded
  • Mustard or any flavour
  • Sundried /semi dried tomatoes

Method

  1. Add the bread flour and the prepared roux in to the mixing bowl and mix well.
  2. After add salt, eggs, plain flour and yeast and mix well.
  3. Next add water  and little by little until it comes to a soft dough and add butter.
  4. So knead the dough for 20 minutes and leave in a warm place to double in size.
  5. After take the dough out and knead several minutes on the bench top adding a bit extra flour.
  6. After Cut the kneaded dough in to equal size pieces.
  7. Roll and put the meat, cheese and seasoning into it.
  8. Roll well. And leave on a baking tray to double in size.
  9. When doubled brush the tops with eggs and sprinkle some sesame seeds on top.
  10. Bake on 180c about 20 – 30 minutes or until golden brown on top.
  11. Cool on a wire rack.
Posted by:The Culinary Corner

<p>Hi, I am Menaka. I was a teacher for 18 years and after migrating to Australia accidentally I found an amazing lady called ” Mary” who directed me to become a chef.I studied 3 years while working and became a qualified chef. After I studied about baking and hospitality management.<br /> My son is very enthusiastic in video editing and wanted me to start recording my cooking.Thats the beginning of you tube channel “The Culinary Corner”<br /> I am a full time employee. I record all the videos by my self.<br /> As a child I started helping and cooking with my granny and I used to experiment and trying various cooking styles. That led me in this path very smoothly. I still try to experiment and adjust recipes to move with this busy and globalised world.</p>

2 replies on “Strasberg, cheese and tomato Bread rolls

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