COPYRIGHT 2015 l ALING ODAY
Ingredients:
500g Bread flour 500g Plain flour 200g Sugar 200g Butter 20g  Dry yeast 10g Salt 450ml warm water (110-115F) 2 eggs For Filling: 1 can Spam or any meat loaf brand 1 cup grated Cheese 2 egg yolks for brushing Procedures: 1. Using a stand mixer, combine all dry ingredients in a bowl including the instant dry yeast (no need to proof the yeast). 1. Add butter, water and egg.  Mix using a dough hook for about 7- 10 min. Add additional flour slowly only if the dough is sticky. To check if the dough is ready, do a windowpane dough test.  Get s handful of dough and stretch it.  It should be elastic and will not break. 2. 1. Transfer in a bowl brushed with oil.  Cover the bowl with a cling wrap. 1. Leave it and let it rise for 2 hours or until it doubled it's size. Then the ready.  Transfer the dough on a clean surface dusted with flour.  Remove the air by pressing the dough. 1. Cut the dough into 2 and roll it like a log.  Cut the dough in your desired size.  Prepare a pan with oil lightly. 1. Get a piece of dough flatten it in between your palms. Place the hm and cheese filling in the middle and close the dough like siopao. Place it on prepared pan.  Cover with cling film again and leave it to rise again for minimum of 30 minutes or until it doubled in size. Brush the bun with egg yolk on top. 1. Bake on a pre-heated oven 175C/350F for 12-15 minutes. If the room temperature is warm, the dough will rise better and quickly.  If the room temperature is cold, it takes a liitle longer time.
Ham and Cheese Bun
Ingredients:
COPYRIGHT 2015 l ALING ODAY
Ham and Cheese Bun
500g Bread flour 500g Plain flour 200g Sugar 200g Butter 20g  Dry yeast 10g Salt 450ml warm water (110-115F) 2 eggs For Filling: 1 can Spam or any meat loaf brand 1 cup grated Cheese 2 egg yolks for brushing Procedures: 1. Using a stand mixer, combine all dry ingredients in a bowl including the instant dry yeast (no need to proof the yeast). 1. Add butter, water and egg.  Mix using a dough hook for about 7-10 min. Add additional flour slowly only if the dough is sticky. To check if the dough is ready, do a windowpane dough test.  Get s handful of dough and stretch it.  It should be elastic and will not break. 2. 1. Transfer in a bowl brushed with oil.  Cover the bowl with a cling wrap. 1. Leave it and let it rise for 2 hours or until it doubled it's size. Then the ready.  Transfer the dough on a clean surface dusted with flour.  Remove the air by pressing the dough. 1. Cut the dough into 2 and roll it like a log.  Cut the dough in your desired size.  Prepare a pan with oil lightly. 1. Get a piece of dough flatten it in between your palms. Place the hm and cheese filling in the middle and close the dough like siopao. Place it on prepared pan.  Cover with cling film again and leave it to rise again for minimum of 30 minutes or until it doubled in size. Brush the bun with egg yolk on top. 1. Bake on a pre-heated oven 175C/350F for 12-15 minutes. If the room temperature is warm, the dough will rise better and quickly.  If the room temperature is cold, it takes a liitle longer time.