Seafood mayonnaise twisted bread buns

The last few days had been extremely humid, wet and cold. It’s quite predictable actually as I think the last few years’ August were pretty much the same. Whilst I’m home last weekend due to the super wet weather, I decided to make some home made bread. This type of bread is quite nostalgic for me, if you’ve read my previous sausage buns that I’ve done, you’ll know that these types of bread are like early breakfast treat for us. This one is a savory version and it’s pretty easy to do. I generally like having bread as my breakfast, like the banana bread and the blueberry lemon loaf.
Seafood cheese twisted bread bun 01

I’ve always love soft fluffy bread; and after a good research, I found a pretty cool method to keep bread soft even after a few days in an air-tight container. It’s the magic of utane paste, I’ll speak a bit more about it in my next post. Utane paste is like a special ingredient that makes bread soft. It’s easy to make and can last for a week in the fridge so you can always have fresh bread at home!
Seafood cheese twisted bread bun 03

With some extra bits and piece at home, I’d do seafood stick and cheese twisted bread buns with mayonnaise in it. It’s pretty easy actually (well, I think I’ve emphasis that enough!). I’ve used a bread machine for this recipe, but if you don’t have one, you can definitely knead it yourself (mind you: the muscles you required!). Though, I highly recommend you to get a bread maker/machine, you probably don’t need an expensive one with lots of function, rather; get a good brand one that offers the dough function. The fun part of making bread is that you can make them into any shapes you want! My hubby loves bread for breakfast as much as I do.. so I ended up making a big bunch of 12 pieces. Don’t forget that you don’t have to bake them all at once, read the tips below to see how you can store the dough for a longer period!

Sincerely Fiona Invention Original Recipe

You’ll need (makes around 12):

  • 350 grams bread flour
  • 50 grams of white sugar
  • 5 grams of salt
  • 1x large egg
  • 8 grams of milk powder
  • 125ml of milk
  • 7 grams of Instant Yeast
  • 120 grams Utane Paste
  • 30 grams of unsalted butter

For the fillings

  • 12 sticks of seafood stick, defrozed (you don’t have to use this brand, but the sticks are generally easier to work with)
  • 4 tablespoons of mayonnaise
  • 1/2 cups of shredded Parmesan cheese
  • Some black sesames, for garnish
  • 1 Egg yolk, for garnish

Seafood cheese twisted bread bun 02
How to?

For Using bread Machine:

  1. Place all bread ingredients (except the butter) into the bread machine (starting with wet ingredients to dry ingredients) into the bread machine.
  2. Start the dough function in your bread machine until it forms a dough. Open the lid and add the butter. Let the bread machine continues until the whole process completes. (Noted the whole process include 60 minutes resting time – check your bread machine to ensure this applies to your machine). If it does not include the resting time, let the dough rest in the machine for 60 minutes.
  3. After 60 minutes, poke a finger into the dough and if the hole remains, the dough is ready. If not, let it rest for another 10-15 minutes.
  4. On a working surface, cover with light bread flour, and knead the dough to release excess air.
  5. Follow the rest of the steps below (to form shape).

For Hand Knead:

  1. In a large bowl, add all the dry ingredient and wet ingredients (except for the milk and butter) and knead to form a dough, gradually add the milk in 3 separate additions and knead as you go to form a nice shiny dough.
  2. Add the butter and knead to combine thoroughly.
  3. Holding one side of the bread dough and hit the dough towards a working surface, rotate and repeat. The purpose is to ensure to release extra air within the dough. Continue until the dough becomes elastic and pull apart.
  4. Roll the dough into a ball and place in a large bowl, cover with plastic film. Rest for 60 minutes or until the dough expand twice its size. Place in a warm area to allow the expansion of the dough.
  5. After 60 minutes, poke a finger into the dough and if the hole remains, the dough is ready. If not, let it rest for another 10-15 minutes.
  6. On a working surface, cover with light bread flour, and knead the dough to release excess air.
  7. Follow the rest of the steps below (to form shape).

Preparing the fillings and baking tray:

  1. Whilst the dough is resting, prepare the fillings. Shredded the seafood sticks into small pieces and mix with mayonnaise in a small bowl. Leave aside.
  2. In a baking tray, line a greased parchment paper/ baking paper on top and leave aside.

To form shape:

  1. Divide dough into 12 equal pieces (use a kitchen scale).
  2. Use a wooden rolling pin, roll our the first small dough into a long oval, about 10cm long. Place a small portion of seafood stick mixture into the middle and roll it into a ball (with the seafood mixture in the middle).
  3. Repeat with the rest of the small dough balls.
  4. Using the wooden rolling pin, roll the dough again to a long oblong shape, about 0.5cm thick, using a knife cut 4 vertical lines in the middle of the dough (cut through), leaving 2cm on either side of the cuts.
  5. Roll the dough diagonally to form a cylindrical tube and twist into a ball. Press the ends to the bottom of the twisted bun.
  6. Place into the prepared tray and repeat step 4-5 with the rest of the dough.
  7. Leave on the baking tray, cover with a damped cloth for 40 minutes for 2nd resting. The bread dough should expand twice in size.
  8. 15 minutes before finishing the 2nd resting, preheat oven to 180°C.
  9. Using a brush, lightly brush egg yolk into the surface of each bun, sprinkle with cheese and sesame seeds.
  10. Place in the oven for 15 minutes or until golden brown.
  11. Place in a cooling rack and serve immediately.

Seafood cheese twisted bread bun 04Tips:

  • If you do not want to bake all the buns in one go, it is suggested to finish until step 6 in (to form shape), place the buns in an air tight container, cover with plastic film and then the lid and place it in the fridge. You can then take it out and bring it back to room temperature 40 minutes before you decide to bake it. This can last for 3 days in the fridge.
  • Dough expands with yeast during resting periods, do not place bread too close to each other or else they will stick together whilst expanding and baking.
  • Dough have strong flexibility that bounce back due to gluten within the flour. Whilst rolling out the dough, ensure action is fast.

Source:

For the twisting method, adapted from Carol Easy Life.

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2 comments

  1. Anonymous

    Seafood mayonnaise twisted bread buns seems to be delish. I want to try it at home.

  2. what a delish morning tea idea – yum 🙂

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