Ham n Cheese and pork floss breads

 

Ingredients

• 370 gm bread flour
• 65 gm caster sugar
• 5 gm salt
• 12 gm full cream milk powder
• 6 gm instant dry yeast
• 1 egg yolk
• 30 gm whisked egg
• 125 gm milk
• 120 gm tangzhong 
• 75ml whipping cream
• 35 gm unsalted butter, softened

Toppings:
Honey baked ham ( slices into long stripes)
Shredded cheese
Pork Floss
Jap mayo

Add all the ingredients into a breadmaker, the wet ingredients then the dry ingredients. When all the ingredients come together ( about 5mins) , add butter and continue kneading till dough is smooth and elastic. I selected dough mode and let the dough complete 1st round of proofing about 1hr. My total dough time is 1hr and 30mins.
Then transfer the dough to a clean surface. Deflate the dough and divide to about 50 to 60g each. Cover and rest the dough for about 10mins at room temperature.
Roll out each dough into a round shape and place into a muffin cup.
Allow for final proofing of 50 mins -60 mins
Preheat your oven to 180 degrees.
When the dough rises and almost reaches to the rim of the muffin cup, lightly brush the surface with whisked egg.
Top with your desired topping like ham , cheese and bake for about 20 mins or until top turn brown.
Remove from oven and transfer to a cooling rack.
For pork floss topping, After the buns have cooled, spread some Jap mayo on to the bread and dip into pork floss.

For Tangzhong :
For this receipe, i use 25g of bread flour and 125ml of water.
Cook over medium low heat and stirring consistently till mixture thicker and lines appear.
Cover with cling wrap and let it cool.
Can use it when room temperature is attain.