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Chiew See
@autumn.kitchen

535,483 followers

~Luncheon Cheese Bun~ I often use luncheon when I fry rice but there is always a fair bit leftover. To prevent wastage, I bake luncheon cheese buns to use up leftovers. I added cheese as it is also a fail proof ingredient in buns for kids. (Recipe yields 10 buns) *Sweet Stiff Starter* 30g sourdough starter 90g bread flour 40g water 15g sugar *Dough* 230g bread flour 20g sugar 4g salt 110g milk 1 egg (55g) 20g unsalted butter All of the sweet stiff starter *Fillings* Dices of fried luncheon Cheese *Toppings* Parmesan cheese powder Garlic butter *Garlic Butter* 30g softened butter 20g chopped garlic 1/4tsp salt handful chopped parsley/scallion - mix everything up - keep in piping bag Method ➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C. ➡️ Mix everything except butter till dough comes together and is strong. ➡️ Add butter in 2-3 batches and knead until butter fully incorporated, and dough achieves window pane. ➡️ Bulk proof the dough for 2hrs at 28C ➡️ Punch down the dough and split into 10 equal parts ➡️ roll into a smooth ball, rest for 15mins ➡️ roll out the dough and wrap the fillings ➡️ spray water on the dough and coat with Parmesan cheese ➡️ lightly flatten the dough and use scrapper to make 8 slits at the edge ➡️ Final proof at 28C for 3-3.5hr or until dough rises 1.5x ➡️ pipe garlic butter in the middle ➡️ Bake at 180C for 15-18mins #sourdough #sourdoughbuns #naturalyeast #wildyeast #levain #sweetstiffstarter #sweetlevain #sweetstarter #luncheonbun #luncheonmeat #luncheonbread #cheesebuns