Pizza Buns

Few years ago when I was talking to a lady who had travelled to Hong Kong, she told me that Hong Kong's bread tasted sweeter than the Australian.  To those who are used to the western style bread may not used to the sweeter taste of the bread from Asia.  There are many more Asian bakeries in Brisbane these day selling Hong Kong, Taiwanese or Japanese style bread and it is becoming very popular among the Australian as each bun sell only $2-3 dollars. They have so many varieties and flavours.  We'll grab a few of our favourite choice every time when we go down to Brisbane.  These pizza buns are made by the tandzhong method (湯種法) that produce soft bread like the one selling at the Asian bakery.  It doesn't turn hard or dry the next day.  Once you've learnt this method, you can create different variety of Asian bread.  My kids like this pizza bun the most to pack for lunch at school.     

   

Pizza Buns

(make 10-12)

Tangzhong: (湯種)

50g  25gbread flour

250ml  125g (1/2 water and 1/2 milk)

Ingredients of bread:

125ml milk

1 egg

30g butter, cut up

55g caster sugar

5g salt

370g bread flour

5g instant yeast

For the topping:

tomato paste

1/4 cup onion, cut into small pieces

can of pineapple pieces

chorizo or salami, cut into slices

short cut bacon or ham, cut into small pieces

shredded cheese

egg, beaten (for glazing)

Method:

1. Mix water and milk mixture with the flour to make the tangzhong in a small saucepan.  Cook over low heat and stir until it is thickened.  When you see some "lines" appear in the mixture with the stir, it is ready. Remove the pan from the heat and let cool.  
2. Transfer the tangzhang into a small bowl, cover and fridge for 3-4 hours.
3. When ready to use the tangzhang, leave it room temperature beforehand.
4. Put the milk, egg and tangzhang into the bread machine, followed by the rest of the dry ingredients  and add the yeast last.  Press the "dough" button.
5. When the dough is done, place the dough into a floured workbench.  Knead with extra flour to form a smooth dough.  Divide into 5-6 portion onto two paper-lined tray.  Rest the dough at a warm place (a warm oven) for 15 minutes.
6. Divide each portion into two, roll flat into long shape.  Roll the two sides toward the middle and tuck both ends inward.  Turn over and place onto the baking tray.  Repeat for the rest of the dough.  Make 10-12 buns.  Rest in a warm place for a further 40 minutes.
7. Spread each buns with tomato paste, topped with onion, bacon, chorizo, pineapple and cheese.  Brush the side with egg.  Bake for 20 minutes at 180c.

Source: adopted and modified from Christine's Recipes

Note: At Christine's Recipes, she uses only 1/2 of the tangzhong for each loaf of bread (or each bread recipe).  I use all so the dough is a bit sticky but it still works.  I have to remember putting 1/2 of the tangzhong next time to see if it works better that way.