เผอิญชอบไปแอบดูบล์อค ของแม่บ้านสิงค์โปร์อีกแล้วคะ ชอบเธอทำขนม ของ Happy Home Baking ตาทำออกมาไม่ค่อยจะเหมือนเท่าไร แต่จะพยายามต่อไปคะ Matcha Melon Pan (抹茶菠箩面包)
Ingredients:
(makes 12 buns)
Bread Dough: 300 g bread flour 3 g matcha powder ( I used 1/2 teaspoon) 30 g caster sugar 5 g salt 7 g (about 1 & 3/4 tsp) instant yeast 210 g (about 200ml) milk ( I used low-fat fresh milk) 30 g unsalted butter (bring to room temperature)
Pastry layer
50g unsalted butter (bring to room temperature) 100 g caster sugar 80g egg, lightly beaten 200 g cake flour ( I added extra 4 tablespoons) 3 g baking powder (I used 1/2 teaspoon) 6 g matcha powder ( I used 1 teaspoon)
some caster sugar for dusting/coating
Method:
Sift bread flour and matcha powder into a mixing bowl. Add in caster sugar and salt. Add in instant yeast and mix the dry mixture a little.
Make a well in the centre and add in milk. Mix the ingredients with hand and slowly form it into a soft dough.
Transfer dough to work surface. Knead until the dough longer sticks to the work surface. This should take less than 5 mins.
Flatten the dough and add in the butter. Continue to knead. Initially, the dough will be very oily, after a few kneading, the butter will be absorbed by the dough. Continue to knead until the dough no longer feels sticky to your hand and will not stick to the work surface. This should take about 15 to 20 mins. (Alternately, you can knead the dough with your standing mixer or your bread machine.)
Place dough in a lightly greased bowl, cover with cling wrap and let proof for about 40 ~ 60mins, or until double in bulk.
While the dough is proofing, prepare the pastry layer. With an electric mixer, beat butter and sugar until mixture turns pale. Add in the lightly beaten egg gradually. Beat well after each addition.
Sift over cake flour, matcha powder and baking powder. Mix with a spatula until flour mixture is fully incorporate. Gather to form a soft dough. Divide dough into 12 equal portions, about 40g each, roll into rounds. Place doughs in a tray and let the dough chill in the fridge for at least 30 mins.
Punch out the gas in the bread dough and divide into 12 equal portion, about 45-50g each. Roll into rounds. Cover with a damp cloth or cling wrap and let the dough rest for 10mins.
Take one piece of bread dough, flatten it into a small disc and wrap in some chocolate chips. Roll it into rounds again. Repeat the same for the rest of the remaining doughs.
Remove chilled pastry dough from the fridge. Take a piece of pastry dough and roll out in between 2 layers of cling wraps, big enough to cover the bread dough. (I cut out two small sheets from a clear plastic bag). Remove the top layer of the cling wrap of the pastry dough. Place one bread dough on the pastry dough. With the bottom layer of the cling wrap still intact, wrap the pastry dough around the bread dough. Carefully remove the bottom layer of the cling wrap, at the same time, smoothing the edges of the pastry dough.
NOTE: DO NOT cover the Entire bread dough with the pastry dough. Leave the bottom 2 ~ 3 cm uncovered. The dough needs the space to expand, otherwise the pastry dough will burst and the resulting appearance will not be very pleasing.
Coat the exterior with caster sugar.
With a plastic dough scraper, cut out patterns that resembles the 'veins' of a leaf on the surface, or decorate as desired. Place dough on a baking tray lined with parchment paper. Leave to proof for the second time for about 40 ~ 50mins, loosely covered with a damp towel or cling wrap.
Bake in pre-heated oven at 170 deg C for 10 ~ 12 mins. (I baked mine for 15~20mins) Let cool completely before storing. Note that these buns don't keep well, if left overnight, do reheat them before serving.