Ham & Corn Buns

Ham and Corn Buns

Ingredients:

100ml Water, warm

1 small Egg, beaten

1/2 tsp Salt

200g Bread Flour

20g Butter, unsalted

1 tbsp Refinesd Sugar

1 tsp Dry Yeast

8 slices Ham

Topping:

1 can Whole Corn Kernel

1/2 Yellow Onion, chopped

3~4 tbsp Mayonnaise
Salt and Pepper

1 1/2 tbsp dried Parsley Flakes

Note: All ingredients should be at room temperature.

Instructions:

Make the dough.

In a small bowl, pour-in warm water; then add-in salt and egg together. Mix well.

In a large bowl, add-in bread flour, butter, sugar, and dry yeast. Keep the dry yeast away from butter.

Mix-in the warm water mixture into the combined dry ingredients. Blend all together with your clean hands until the dough is well-formed.

Transfer the dough onto the clean counter; Stretch the dough for a few times using your palms, then fold it in half, turn it around, and stretch again.

Repeat and continue kneading until smooth, (without adding any extra flour for 10-15 minutes).

The dough then should be very elastic when pulled and stretched, and becomes almost translucent.

Lightly oil a large bowl. Form the dough into a ball and place it in the bowl seam side down.

Then, cover the bowl with a plastic or moist cheesecloth, and leave to proof in a warm place for 60 minutes, or until doubled in size.

Coat your finger with flour and poke the dough.

If the hole stays, it's ready. If the dough springs back, it needs to proof more.

Place the dough onto a floured surface counter, and punch out the air with your palm.

Divide the dough into 8 equal pieces using a scraper or a knife.

Form them into balls, and place them on a baking sheet, cover with plastic wrap or moist cheesecloth. Let it rest for 10 minutes before you reshaping.

Flatten out the dough with a rolling pin.

Place the ham over the rolled dough, roll, and pinch the dough to seal. Bring the two ends together, and pinch the dough to connect and seal.

Then, put the sealed side down; make a long incision on the center, and open.

Place them on a large flattened paper liner, or on parchment paper.

Cover with plastic, and leave to proof again in a warm place for 30 minutes, or until doubled in size.

Meanwhile, prepare the topping.

In a medium bowl, combine the corn kernels, onions, and mayonnaise. Season with a little salt and pepper. Mix well and set aside.

Preheat the oven to 200ºC.

Spread the topping mixture onto the buns, and sprinkle some parsley flakes.

Bake the buns in the preheated oven for about 10 minutes, or until golden.

Serve and Enjoy!!

Note:

Best served hot or warm.

Can be kept for 2 to 3 days in airtight container in the refrigerator, re-heat in the oven or microwave before serving.

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