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Sweet corn and mayonnaise matches perfect with ham!
Very popular and appetizing Japanese buns :)
Please watch 0:30-2:49 for the basic bread dough.
http://youtu.be/DqEtH38kW7Y?t=30s
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How to Make Ham and Corn Buns
Difficulty: Easy
Time: 90min-120min
Number of servings: 8
Ingredients:
200g (7.0oz.) bread flour
20g (0.7oz.) butter
1 tbsp. sugar
1 tsp. dry yeast
100ml warm water *30C/86F
20g (0.7oz.) beaten egg
1/2 tsp. salt
8 sliced ham
A: you can measure by eye
* mayonnaise
* whole kernel corn (canned)
* chopped onion (if you like)
parsley flakes
Directions:
((Kneading))
1. You want all the ingredients at room temperature.
2. Mix warm water, salt and beaten egg together.
3.
In a large bowl, place bread flour, butter, sugar, and dry yeast. Keep
the dry yeast away from butter as the salt (in the butter) will kill the
dry yeast.
4. Gradually mix in the warm water mixture. Use your hand to mix together until formed.
5.
Transfer the dough to the counter, stretch the dough for a few times
using your palms, fold it in half, turn it around (90C), and stretch
again. Repeat and knead until smooth, without adding any extra flour for
10-15 minutes). The dough should be very elastic which when stretched
becomes almost translucent.
((1st Proving / Proofing / Rising))
6.
Lightly oil a large bowl. Form the dough into a ball and place it in
the bowl seam side down. Cover the bowl with plastic wrap (to keep the
surface of the dough from drying out), and leave to proof in a warm
place (30C/86F) for 30-60 min or until it has doubled or tripled in
size. (In winter, you can use the proof function on your home oven!)
((Finger Test))
7.
Coat your finger in flour and poke the dough. If the hole stays, it's
ready. If the dough springs back, it needs to proof more. If the dough
shrinks, it is over proofed. In this case, you'd better flatten out and
make a pizza...
((Knock-Back & Bench Time / Resting))
8. Place the dough onto a floured surface and punch out the air with your palm.
9. Divide it into 8 equal pieces using a bench scraper or a knife. Quickly form them into balls.
10.
Place them on a baking sheet, cover with plastic wrap (to keep the
surface of the dough from drying out), and rest for 10 minutes. The
dough is surprised because you punched, so please let them rest for a
while before you start shaping.
---Up to here, please watch the Burger Buns video (0:30-2:49)---
((Shaping))
11.
Using a rolling pin to flatten out the dough. Place the ham, roll,
pinch the dough to seal. Then bring the two ends together and pinch the
dough to seal. Put the sealed side down, make an incision, and open.
Place them on large foil cups if you have or on parchment paper is okay.
((2nd Proving / Proofing / Rising))
12.
Cover with plastic wrap (to keep the surface of the dough from drying
out), and leave to proof in a warm place (30C/86F) for 20-30 min or
until they have doubled in size. (In winter, you can use the proof
function on your home oven!)
13. Preheat the oven to 200C (392F).
((Baking))
14. Mix A and spread the mixture onto each bun.
15. Bake at 200C (392F) for about 10 minutes. Place them on a wire rack and sprinkle with some parsley flakes.
* To keep the surface of the dough from drying out, a wet towel is okay but plastic wrap is easier!
↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/08/b...
---------------------------------
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