I’ve been wanting to start a baking blog ever since Christmas, but I’ve been lazy =P. Since I have no photoshop to help me design my own blog, that’s another reason for me putting this off. But now I am back in Ottawa for summer with nothing much to do at home, I relied on Paint and some other free photo editing program to help to design this blog template. I had several designs but I thought this one reflected my style the most 🙂
So to start off my first post, I will introduce these Japanese style sweet buns. I made them for the first time a week ago for my first time tent-camping trip. I got the recipe off of Photograzing: My Kitchen Snippets (I go on Photograzing alot to look for inspirations). It was pretty successful, but a little bit too much flour so it’s not as soft as I wanted to be. But my friends liked it and unfortunately raccoons too -_-. So today I made them again and decided to be creative with them…piggy buns! I also filled them with homemade taro paste but I also added a little bit of red bean paste to add sweetness.
TARO PIGGY BUNS
Tong Zhong mixture:
• just under 2 tablespoons (TB) of bread flour
• 1/2 cup of water
• 2 3/4 cups of bread flour
• 1/2-3/4 cup of all purpose flour
• 5 1/2 TB of skim milk powder
• 6 TB of sugar
• 3/4 tsp of salt
• 2 1/2 tsp instant bread machine yeast
• 1 egg slightly beaten
• about 130mL of luke warm water
• a little less than 1/4 cup of butter (room temperature)
- For Tong Zhong mixture, mix flour and water in pan under low-med heat. STIRRING CONSTANTLY until 65ºC or for me with no thermometer I cooked it until it starts to thicken and cooked it for 2 more minutes after. Remove it from heat and leave to room temperature.
- Stir together bread flour, all purpose flour, milk powder, sugar, and salt in a big mixing bowl.
- Add in yeast and mix well.
- Add Tong Zhong mixture to the flours and the beaten egg. Mix until it forms a ball (use your hands to knead!) Add in luke warm water to help bringing the dough together
- Knead for about 10 minutes and add in DICED butter, and knead until its elastic and smooth. Form in to a ball and place it inside a large greased bowl covered with wet towel. Let it rise till its double in size. (About 90 minutes, depends on the temperature)
- Knead the dough for a few minutes and divide it into 16 equal balls. Let it rest for about 20-30 minutes.
- Fill those buns! You can put any kind of fillings you want (red bean, taro, and sweet potato paste!) Or you can go savory with hot dogs. For the pigs, I used egg whites to “glue” down the ears, eyes (black sesame) and nose (white sesame for nostrils).
- Preheat oven to 375 degrees F. Let buns rise till double in size. Brush the buns with egg wash sprinkle with toasted sesame seeds on top if you want. Bake at for 12-15 minutes or until golden brown on top.