Wednesday, August 27, 2014

Bacon And Cheese Buns


I am back to homemade buns crazy again....this is the old ME ! I found back my  'baking soul ' !!! so you can see me baking bread and bun again.  Yessss...I am in the buns making craze again LOL!  As long as WB is eating them , I seriously don't mind kneading and caressing the dough night after night :p  I find  kneading the dough a great therapy to release the mixed feelings I am going through right now.  I don't need a pyschiatrist hahaha ...the kneading motion and seeing my dough rises well, the feel soft light texture of the dough is healing for me LOL! And the aroma of freshly baked buns wafting out from the oven is the best aromatherapy potion for me. The lingering aroma filled the whole house and this makes me the happiest woman on earth.  What more can I ask from God.  Yesss...the miracle healing of the arm  has enabled me to go on baking.  Thank you Father God for this healing !  The basic dough recipe is from Dailydelicious with a bit of changes.  Thanks Pook for sharing such a beautiful basic dough recipe.


I used the muffin cup tray for a more consistent shaped buns


love the bacon and cheddar cheese in these little buns

























you can see how soft and fluffy the buns turned out to be  :)


Bacon And Cheese Buns -  adapted from Dailydelicious with a few changes

200g bread flour
3g instant dried yeast
20g sugar
3 g salt
20g unsalted butter(soft)
140 g whole milk
40 g Salami cut into small pieces * I use bacon - 
40 g mozzarella cheese, shredded * I use grated cheddar cheese 
Mayonnaise  * I omitted

Preparation

Lightly fry the bacon bites till fragrant,dish onto a paper towel and let excess oil drain on to paper towel.

Put the flour, the sugar, and yeast in a bowl, whisk to combine, add in salt whisk again. Pour milk into the flour mixture. Use a large spoon ( or pastry scraper ) to mix everything together, and knead briefly to bring all the ingredients together.

Add the butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself.  Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm.  Keep folding over and compressing the dough.  Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny.

Put the dough into a light buttered bowl.  Let the dough rise in a warm place until double in size ( can be 1 hour or 1 hour and a half )   Take the dough out of the bowl, deflate it and add in the fried bacon bits and grated cheddar cheese and knead again for 1 min to allow the bacon and cheese to evenly mixed onto the dough.  Divide dough equally into 6 pieces. Shaped them into round balls and place into each lightly greased with butter muffin cups.  Leave to proof for another 20 minutes until it double in size.

Bake in a preheated oven (200 deg C ) for 15-20 minutes or till lightly golden. For a shining top, you can brush butter on top of buns while ther are still hot.  Take out and cool on the rack.

* Best eaten on the same day.  It remains soft for 2 days.  You can zap them in Microwave oven for 10 secs and it will be soft fluffy and as good as freshly baked ones.


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2 comments:

  1. Hi Elin,

    This bacon and cheese combination is always a timeless classic. Nice bread!!

    Zoe

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    Replies
    1. :) yess timeless classic and thanks for dropping by

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