Thursday, 15 August 2019

Wu Pao Chun Spring Onion Bun wannabe 蔥麵包

I am sure by now, many would have known that Chef Wu Pao Chun's famous bakery is already in town.    The bakery is impressively big and spacious but don't expect hot drinks served there as it seems that they only served cold.

Anyway, their signature loaf (Logan with red wine) is sold at a hefty S$20.80 for a loaf.  With only 2 of us at home most days, I foresee, it will end up in the bin for the remaining.  So I was away with only some of their selection.  Nothing to shout about for those.

Besides the award winning bread, another hot favourite was their Spring Onion Bun 蔥麵包 (soft and fluffy).


Done some research and found the recipe online, unfortunately, Chef uses two types of special flour which I cannot get hold in Singapore.

I modified from here.


Findings: The one I attempted is soft but it wasn't fluffy like the original.  Next attempt, I shall switch to Tangzhong method instead.

Also I did not shape into a ruby ball and mine looks pathetic next to the it.

Also I think need to select really young spring onion and I need to spread out the spring onion more evenly among the buns.  Mine was more fibrous as it overcooked but it does gives out a really nice aroma as per hub's feedback.

Overall, am glad that these buns that I brought to a party turned out well though not the store standard.

What you need:

A)
245g bread flour
17g sugar
3.5g instant yeast
25g egg yolk
115g water

B)
105g bread flour
70g sugar
3.5g salt
41g melted butter
77g water

67g Spring onion, cut to 0.5cm
10g Egg white
10g shallot oil
Pepper

Method:

Combine A and knead to a dough.  Transfer to airtight box and chill overnight.

Next day, tear the dough into pieces.

Combine B (except butter) in the mixing bowl, add in the dough pieces and knead until smooth.

Add in butter and knead until window pane stage.

Transfer to counter top, shape into a ball and let it rest for 10 mins.

Divide into 43g each (I will made it bigger next round), shape into ball and let it proof for 30 mins.

Shape into a ruby ball shape, place onto lined baking sheet and slash in the centre.  Cover and let it proof for 1 hour.

In a bowl, combine chopped spring onion, egg white, shallot oil and pepper.

Preheat oven to 200°C.

Divide spring onion portion according to the number of buns.

Scoop and place on top.

Bake for 13 mins.





Enjoy!

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