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RECIPE FOR APPLE BUNS
(A) HOW TO MAKE APPLE FILINGS – refer to Page 3
(B) HOW TO MAKE WATER ROUX/ TANGZHONG (汤种)
Water roux is a bread starter which is obtained by cooking bread flour and water mixture under gentle heat until it turns starchy at 65°C. Please refer to THIS LINK on how to make the starter with step by step photos.
(C) HOW TO MAKE APPLE BUNS
Source: Adapted from 65°C汤种面包
Makes: 10 buns
210g high protein flour (bread flour)
56g low protein flour (cake flour)
20g milk powder
42g castor sugar
½ tsp salt
6g instant yeast
30g egg (lightly beaten)
84g tangzhong/ water roux
22g unsalted butter (at room temperature)
For egg wash:
I use a large egg. After measuring 30g, I used the rest as egg wash.
200g apple filling (soak in salted or sugared water to prevent discolouration)
20 apple slices (thickness 2mm)
Extra butter for brushing the buns
- Place all the ingredients A and B into the mixing bowl. Fix on the dough hook and switch on the kitchen mixer. With low speed, let the machine mix (knead) the ingredients until well combined. Then change to medium speed and knead until the dough is elastic and the side of the bowl is clean.
- Add in butter. With low speed, knead until it is well combined with the dough. Then change to medium speed and knead till the dough is smooth and elastic (not sticky). Test the dough to see if it is well kneaded (refer to note 1).
- Round the dough, transfer to a lightly greased bowl and spray some water on the dough. Cover with cling wrap. Let it rest for 40 minutes (at room temperature) until the dough is doubled in size (Relative humidity is 75%, 28°C). Test the dough to see if it is well proofed (refer to note 2).
- Divide the dough into 10 portions with 50g each. Round each portion into a ball shape and seal the bottom tightly. Cover with cling wrap to let it rest for another 10 minutes (at room temperature).
- After resting, with the bottom side down, pat the dough to drive the air out. Then turn over and use your palm to flatten it. Add 20g apple filling and wrap it up. Seal the bottom tightly and place into a paper cup (8cm diameter (opening), 6.5cm diameter (base) with 4cm height).
- Place on a baking tray. Spray some water on the buns and proof in the oven with door close and heat off for another 40 minutes or until they are double in size. Place a cup of hot water inside to create moist (Relative humidity is 85%, 38°C).
- 10 minutes before the end of the proofing, remove the tray and preheat an oven at 180°C.
- Brush the buns with egg wash and place 2 apple slices on top. Bake at 180°C for 15 minutes or until lightly golden brown.
- Remove from the oven. Brush the buns with butter.
- Take out a small piece of dough, gently stretch it outwards at all the directions to form a thin layer of “membrane”. This is called “membrane test”. If not, continue kneading.
- With a flour dusted finger, poke hole in the centre of the dough until it reaches the bottom. If the hole remains, it’s ready.
- If the dough is too sticky to handle, dust your hands with a bit of flour. But not too much as the bread will turn hard.
- The paper cup can be purchased at Phoon Huat, here in Singapore. You can use other designs you like.