My sister just bought a bread maker and asked me if there is an easier way to make soft and fluffy bread without making tangzhong. (Tangzhong method is a popular bread-making method in Asian baking circles. It involves making a water roux starter where you have to cook flour and water beforehand. The roux helps to keep bread moist for more days.)
Today's recipe does not require tangzhong but also yields soft moist bread which is very tasty. This bread is very much like the kind you get at dimsum restaurants and many Chinese bakeries. It uses the direct method whereby the ingredients are mixed, worked on together, and the bread is completed a few hours after the process is started. It is the simplest amongst bread-making methods, and kneading time is much shorter than tangzhong method. This bread is a good one to start with if you are new to bread-baking. Due to the high hydration level, this bread turns out moist and soft. The use of milk, butter, sugar and egg also makes it tender and flavorful.
To help with the gluten development process, I knead the dough as well as incorporate the 'dough throwing' technique. Watch this video for the technique, which I find extremely helpful for handling sticky dough. In between kneading, you hold the dough up and throw it against the countertop repeatedly, folding the dough over itself each time. It helps to develop the gluten and is a good break from kneading for the arm muscles.
CHAR SIEW BUN RECIPE
Makes 8 buns
Ingredients:
Bread
300g (approx 2 cups + 1 tbsp.) bread flour + some flour for dusting
5g (1.5 tsp) instant yeast
30g (2 tbsp) sugar
6g (1 tsp) salt
180g (3/4 cup) whole milk
30g egg (2.5 tbsp), lightly beaten
30g (2 tbsp) unsalted butter, softened
Egg wash - use remaining egg + 1 tsp milk
* cup and spoon measurements are based on scoop & sweep method. you scoop measuring cup directly into flour bag, sweep off excess and level with a knife.
Char Siew Filling
0.5 lb (220g) char siew (diced) - homemade or store-bought
1 tbsp vegetable oil
1 small onion (chopped)
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp sugar
1 tsp sesame oil
1 tbsp cornstarch + 3/4 cup water
Prepare char siew filling while waiting for the bread's first rise.
Bread
a) Mix & Knead
Add flour, yeast, sugar, salt, milk, 30g egg in a large bowl and mix well using your hand or a large spoon.
This dough feels quite sticky initially. Dust work surface with some flour, transfer dough onto work surface and start to knead. Knead for about 10 minutes, add the butter and continue to knead.
In addition to kneading, I also incorporate "throwing the dough" technique. Every few minutes bring the dough up and throw it against the countertop, then fold it over itself. This helps to develop the gluten and speed up the process.
Knead and throw the dough until it is smooth, elastic and passes the window-pane test. It should take another 10-15 minutes. To do the window-pane test: stretch the dough and if it forms a thin membrane which does not tear apart easily, it is done.
b) First rise
Shape the dough into a ball. Place in a greased bowl and cover with a wet towel or cling wrap. Let it rise till doubled in size, about 45 minutes to an hour (more during colder weather).
Note: Bread rising time will vary based on the weather. The ideal temperature for rising is 80-86 deg F/26-30C. When the weather is cold, I place the dough in the microwave or oven with a cup of hot water, without turning the oven on. This increases the temperature and humidity for the dough rise. Always do the eye-test - dough should double in size when ready.
Prepare char siew filling while waiting for the bread's first rise.
Char Siew Filling
Heat up 1 tbsp oil in pan over medium heat and saute onions till translucent. Add char siew, oyster sauce, soy sauce, sugar and sesame oil. Fry for about 2 minutes, and add cornstarch pre-mixed with water. Cook till the sauce thickens. Remove from heat, set aside and allow filling to cool down.
Bread
c) Shape
Transfer dough to clean floured surface, deflate the dough by lightly punching down on it, and divide into 8 equal portions. Shape them into balls, cover with cling wrap and let rest for 15 minutes.
After 15 minutes, roll out each piece of dough with a rolling pin into 5 inch circles. Place the char siew filling in the center and bring the edges of the circle together at the top, then pinch the dough to seal it. Use your palms to nudge it into a roundish shape. The sealed side becomes the bottom of the bun.
d) Second rise
Arrange the buns on a greased or parchment paper lined baking tray. Place the tray in the oven (do not turn it on) for second rising till dough doubles in size. Second rising should take about 30 to 50 minutes depending on weather. Remove it 15 minutes before rising is complete to preheat the oven.
e) Bake
Preheat the oven to 360 deg F (180C) about 15 minutes before dough is ready. Right before baking, brush egg wash on surface of buns. Bake for about 15-20 minutes until the buns turn a nice golden-brown. Remove from oven and cool bread on rack.
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