Oh well, this is my 2nd attempt at trying to make a jam-filled bun (by stuffing it with jam BEFORE baking) and they still burst open. T.T
So I guess, you just cannot stuff your bread with jam before baking them.
Anyway, this is 100% wholemeal, can you believe it? I've been baking bread loaves with 100% wholemeal flour for quite a while (using bread machine) and they're always significantly denser and tougher compared to refined loaves. But now, I guess I found the trick!
So let's get over with the ingredients so we can get started!
To get 6 buns, you'll need:
300g wholemeal flour
(I used Prima's superfine wholemeal)
2 tsp vital wheat gluten
2 tsp green tea powder
1.5 tsp instant yeast
30g caster sugar
15g unsalted butter, soften at room temperature
80ml cooking cream
(I guess you can use whipping cream too)
120ml milk
1/2 an egg, beaten
(keep the half and add a dash of cream/milk to make egg wash)
1/2 tsp salt
6 tsp of fillings of your choice, frozen)
(speculoos worked, jam obviously didn't. you can try nutella if you fancy too!)
adapted from Hokkaido Milk Bread recipe on ricenflour.com
Making the bread dough is easy if you have a bread machine. Just add all the ingredients (except for soften butter) in, start your kneading function and wait until the mixture forms a dough. Add in your butter, and let the dough knead until the function is completed.
If you're doing this by hand, proceed in similar method. Add your liquid (cream, milk and egg) to your dry ingredients in a large bowl and mix until a dough ball is formed. Then, knead in your soften butter until you're left with a clean bowl (no more stray bits of dough sticking on the sides). There's no need to check for windowpane stage because you won't get it, as this is a 100% wholemeal dough.
Then, oil your bowl and place your well kneaded dough in. Cover with cling wrap and leave it in the fridge overnight (for at least 6 to 8 hours) for 1st proofing.
The next morning, take out your dough from the fridge (it should be around twice the size) and set it on the counter for around 45 minutes to an hour for its temperature to rise up to room temperature. Then, check that proofing is completed by poking a hole right down the middle of the dough with floured finger, making sure that the hole doesn't close back up on its own.
The dough should be pretty smooth (and dry), so you probably need not require any dusting of flour on your work surface. However, if your dough feels a little sticky (differenr brands/batches of flour will have differing hydration levels), just very lightly dust your work surface with the minimal flour.
Give the dough a few kneads and cut it into 6 equal pieces. Roll the dough pieces into round balls, and set aside (covered with cling wrap) for them to rest for 10 to 15 minutes.
After the dough has rested, take out a piece of the dough from under the cling wrap and press it down onto your work surface to flatten it, you can use a small rolling pin to roll it out slightly, but just using my palms to press it out worked for me. Then, place a piece of your filling (frozen cookie butter, frozen nutella, or a piece of chocolate, anything!) wrap it into your dough. Pinch the seams a few times and make sure it's sealed properly. Then, placing the dough ball seam side down, cup your hand over the dough ball and give it a couple of rolling on the work surface to even out the seams and round up the dough ball.
Place the dough aside, cover with a cling wrap to prevent drying, and continue the same with the other 5 dough balls.
When all buns are done, place them about 2 inches apart on your parchment lined baking sheet, cover with cling wrap or a clean tea towel and set them aside at a warm place until they grows to 1.5x - 2x the original size, which should take you about 45 minutes or so. I used my oven's proofing function and so it only took me 25 minutes.
Then, brush the top of your buns with some egg wash (the remaining half of your beaten egg with a dash of milk or cream) and send them to bake in your oven pre-heated to 190 degree Celsius for about 18 to 20 minutes, or until the bun has browned and tapping on the surface with your fingertip gives you a hollow "kok kok" sound.
Tadaa~
Even though these are 100% wholemeal (and not those fake "wholemeal buns" recipe with only 10% wholemeal flour, like WHUTT? Who are you trying to kid?), they are as soft as, if not even softer than my 100% refined flour loaves! They just so soft and fluffy when still warm from the oven, but do get considerably harder the next day. But it might also be because I just left them sitting on the counter overnight. Heh! With proper airtight storage, they should remain soft and fluffy for some time longer, I believe!
Till then,
Mia Foo
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