Monday, September 29, 2014

Mushroom Floss Savoury Buns

How often do you take this kind of buns ? I think I have only take them once while I was working in Singapore more than 26 years ago. hehe.... Yes, its been a long long time. At the beginning, I thought it was a cake cause it looks like a savoury Swiss roll to me. I was totally amazed after my first bite then. Well, I personally like the bun very much but not so crazy about it.due to the meat floss but without the meat floss, it looks weird though or incomplete. haha.... I have to thank this mushroom floss. Now, I'll be able to enjoy more great food with them. So, here's what I did to the buns.

Ingredients for bread dough :
4 cups  all purpose flour
2 tspn  yeast
2 TB   sugar
1 tspn   salt
300ml   water
2 TB cooking oil / corn oil

Other Ingredients :
300gm  mushroom floss
handful of chopped spring onion
1-1/2 cup  mayonnaise (plain or flavoured)

Method :
(1) combine all ingredients to form a soft dough then set aside to rest for an hour or till double in size.
(2) once its ready, punch dough to release extra air then place it to a slightly floured working table and knead till smooth.

(3) divide dough into two portions then flatten each with rolling pin for about 9x13".
(4) place it to greased 9x13" tray, again roll it to fit the tray then leave to rest for 20 minutes or till dough puff up.
(5) when ready, try to porch the flattened dough with a fork to release airy bags.
(6) now, brush dough with egg glazing then top with sesame seeds & onion. Finally, bake at preheated oven 180'C for about 12-15 minutes or till slightly brown (watch gradually to prevent hard crusted bread). Preferable softer bread which easier for rolling and also to prevent crack surface.
(7) once its done, leave bread to cool for 10 minutes before transferring to working table.
(8) cut 2 sides of the bread into 45 degree and the other two into 90 degree, and make another 2 cuts on the bottom of the bread. Then quickly roll bread from the 45 degree edge into Swiss roll and wrap it with a parchment paper and leave aside till completely cooled.

(9) when ready, spread mayonnaise onto the bottom bread then top with mushroom floss. Again, roll bread into Swiss roll.

(10) now, cut bread into preferable size then spread some mayonnaise onto both side of the bread, coat mayonnaise surface with mushroom floss. Then serve.


 Well, what do you think ?
                 
It looks sooooo tempting  and the bun texture is really soft which is perfect for this recipe. Hope everyone will have a fabulous week ahead.
*
I'm sending this to Wild Yeast Blog @ Yeastspotting and Weekend Bites

11 comments:

~ Nee ~ said...

Hi Kristy , just beautiful , but I will eat them anyway . Tahnks for sharing and I am Pinning :)

Barbara said...

Hi Kristy!
I had to look up mushroom floss as I had no idea what it was!
Your buns look wonderful...
Loved hearing from you and I hope all has been well!
Barbara

Catherine said...

Dear Kristy. These look absolutely wonderful. Blessings, Catherine

Chaya said...

never heard of mushroom floss before . You not only inspire me, you educate me. These are true beauties.

Hope all is well with you and yours.

Pam said...

Ummmm, they sound and look delicious. Perfect!

Jess Bakericious said...

Kristy, this used to be my favourite bread but mine is with pork floss, so special to use mushroom floss, looks really good.

MiMi Bakery House said...

Kristy, it simply looks too complicated for me... oopsie...

But your buns are too tempting, and I just wished I could have one... :D

Sokehah Cheah said...

What do I think? I think they're very, very good. Slurp!

Angie Schneider said...

Baked pork floss buns before, but I love your mushroom floss even more!

Jeannie Tay said...

Mushroom floss sounds very tempting and delicious! I am also very tempted to bake this beautiful bread rolls! First time I see something like this!

Adelina Priddis said...

I have never even heard of these, but they look and sound wonderful! I can't wait to give them a try Thanks for sharing on Weekend Bites

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