蔥花麵包 Green Onion Bun

Okay... this is my first post but I will try to make it count.

Currently in the oven, I am making green onion buns or 蔥花麵包/蔥捲麵包 by following 宗辰的職人日誌 after roaming on several other sites with similar content 😐.  The background of an commercial kitchen promoted confidence and the ingredients were listed in the comment.  Good.  The only thing is...  140g of green onion seems like a whole lot for just about a pound of bread.  So, with my infinite wisdom, I doubled the dough recipe 😒.

Before you get too excited, it takes half a day (okay, more like 4 hours to do this at home without a proofer) but the bread tasted AWESOME 😍. 

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DOUGH                麵團 🍞

bread flour          高粉          250 g
sugar                  細砂          40 g
salt 鹽巴          3 g
water                  水             130 g  <== I used milk and ignored milk powder
milk powder         奶粉          7.5g    <== X
whipping cream    動物鮮奶油 12.5g <== use milk if no whipping cream
egg yolk              蛋黃       25g
yeast                   新鮮酵母    7.5g    <== I used active yeast, used basically 7.5/3 = 2.5 g
non-salt butter     無鹽奶油    30 g

MY DOUGH * 2            麵團 🍞 * 2   <== I felt this is the right portion for the amount of green onion top below

bread flour          高粉          500 g
sugar                  細砂          80 g
salt 鹽巴          6 g
milk                   牛奶          300 g  <== Instead of water, milk powder, and whipping cream
egg               蛋黃          1 <== 1 large egg is about 50 g
active yeast         酵母     5g    <== many supermarket sales this
non-salt butter     無鹽奶油    60 g

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GREEN ONION TOP         蔥餡

green onion          青蔥         140g

lard                      豬油         20g    <== I used butter sugar                   細砂         1.5g

salt                      鹽巴         1.5g

egg                      雞蛋         35g

white sesame        芝麻                   <== sprinkle on top

Directions:

Mix all the dough ingredients together until the bowl is clean, except butter. Then, put in the butter and again, mixed until the bowl is clean (😮10 minutes?!). The dough should be able to stretch out into a thin film. Wait for an hour or two (in cooler place) and roll it to a big pan. Again, wait for another hour or two before dressing the top. Spread the green onion top evenly and bake! <== 😌 please attempt this recipe when you are stock at home

Oven Temperature:        425F

烤培溫度 🔥上火240℃ 🔥下火220℃  <== most North American oven don't come with this feature

Bake Time:

烤培時間 🕑10-12分鐘           <== too short for my oven, 17 minutes worked for me

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Finished Product:

After thoughts:

Well... The green onion wasn't too much. But I need to roll out the dough a lot more. It was too thick to roll up. 😅 If I didn't double the dough recipe, it probably would have worked out.

And...

If you want to sandwich pork floss - 肉鬆 in between, you would need to make Taiwanese style mayonnaise 台式沙拉醬 (😄 yes, there is such a thing, common in breakfast sandwich and pork floss bread). Now, to accomplish that, I watched Dream Chef Home as well as bunch of other videos (😐 that's how it goes...). You would make a batch and keep it in the fridge up to one month.

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台式美而美沙拉醬

Egg                     雞蛋         1

sugar                   糖            80g

salt                      鹽          4g

oil                        油          400g <== This is not a typo!

lemon                  檸檬汁        1/2

Directions:

Mix egg, sugar and salt together and beat it until it's foamy. Add oil very slowly and finally add lemon juice. The whole process should take less than 10 minutes 😊.

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Okay...

You and I discovered that mayonnaise is basically raw egg + oil. It took some courage to try after I successfully make 台式沙拉醬. Apparently if you use only the egg yolk, the mayonnaise would be thicker and last longer. 😗 I didn't know that I eat raw egg (without hesitation) all these years.