Spring Onion Buns

I used the recipe for the dough from my most popular blog, the single proofed pillowy soft milk bread. I have received a lot of inbox messages that they love this recipe so much. So here I am sharing with you that you can also use the same recipe for buns, less sweet but soft as well. If you prefer sweeter buns you can visit my pork floss buns.

Ingredients (dough)

Ingredients

300g bread flour
3g instant active yeast
30g sugar
40g whipping cream
30g well beaten egg
150g full cream milk
20g butter (cut into small pieces)
3g salt

Other

Egg wash (1/2 beaten egg + 1/2 tbs water )

Topping

100g chopped spring onion
1 beaten egg
20g oil
1/2 tsp salt
1/2 tsp white ground pepper

Method (topping)

Mix all the ingredients together

Method (dough)

Preheat the oven at 180 degree celsius
Mix all the wet ingredients together (cream, full cream milk, beaten egg) then set aside
Add all bread flour, yeast, and sugar into the mixer followed by the wet ingredients
Use the J hook to knead the dough at low speed. Knead until dough is formed
Add in the butter and knead for about 2 minutes at speed 2 ( low speed)
Add in the salt and continue to knead at speed 2. Knead until you reach window pane stage. This will take for about 15-17 minutes depending on your machine. I am using Kenwood ChefXL titanium. The window pane stage is essential to get the long strand like texture that you can see from the photo. (拉丝）
Divide the dough into 10 equal balls , cover with plastic and let it rest for 15 minutes
Use a rolling pin to flatten it into rectangular shape. Flip the dough and roll it up like a swiss roll. Seal up all the edges. Place it on the baking tray with baking paper, seam down. Do the same to the other dough. ( Refer to pictures below). Note: just LIGHTLY flour your work area if the dough is sticky otherwise refrain from doing so. Use a blade to make slit in the middle (please refer to picture below) . You may dip your blade in little oil to facilitate smoother cut on the dough.
Cover and let it proof for about an hour and half or until the dough becomes double in size.
Spread some filling in between the slits, brush some egg wash on the sides of the bun. Do the same for the rest of the buns
Bake for 13-15 minutes.