Thursday, May 7, 2009

Sweet Corn Buns

During my trip to Cameron Highland a couple weeks back, we bought so many ears of sweet corn that we were literally eating them everyday! But amazingly, I was able to save 2 of them to bake a bread recipe. :) Have been eyeing on this recipe from 孟老师的100道面包 which uses corn as a filling in the buns. I figured using fresh sweet corn might taste even better verse can ones. All I have to do was to saute the fresh corn with some butter, salt and black pepper, and vola! I omitted the onions that was in the recipe since my girls aren't that crazy over it. :P
Ingredients for Sweet Corn Buns:
Set A:
200g Bread flour
20g cake flour
15g caster sugar

1/2 tsp salt
2g / 1/2 tsp instant active yeast
20g mashed steamed potato
20g egg white
100ml water
Set B:
15g unsalted butter, room temperature

Filling for bread:
120g of fresh sweet corn saute with 5g of butter, add salt and black pepper to taste

Topping for bread:
2 tbsp Mayonnaise
1 tsp dried Parsley

  • Mix all ingredients is Set A in a large mixing bowl to form a soft dough. Knead the dough till it is not sticky, about 20 minutes.
  • Add the Set B unsalted butter in and continue to knead till the dough is shiny and elastic. To test if the dough is ready, pull a small piece off and stretching it with your fingers. If dough is very elastic and pulls to almost see through without breaking, then it's done.
  • Place dough in a greased bowl and cover with plastic wrap and allow to proof for at least 60 minutes.
  • After proofing, punch out air and divide the dough into 5 equal portions. Roll each dough into balls and let rest for 10 minutes before molding.
  • Roll out the dough with the rolling pin into a flat oval and place about 2 tbsp of sweet corn filling in the center. Seal the edges tightly and making sure the sealed edge is facing down when placed on baking tray. Let rest for 25 minutes.
  • Preheat oven to 180°C.
  • Brush bun tops with egg wash. Then using a sharp knife, cut 4 slits on the surface of the dough. Pipe mayo on the slits and sprinkle parsley on the mayo. Let rest for 5minutes.
  • Bake in the oven for 18 minutes or till the surface is golden brown. Remove from tray immediately when done.
While kneading the dough, I realize that it's much more sticky then the other bread doughs I have made. It's because of the potato that was added, and hence more kneading time is required. But bare with it, the end result is super soft buns that you will thank yourself for taking the extra effort to knead that extra 10 minutes!
The buns is soft and goes really well with the sweet, crunchy corn filling. The mayo and parsley topping enhances the overall fragrance and taste. I have to say this is an excellent breakfast to start the day! The bun taste is mild and it's good with any kind of filling, like pork floss, hot dogs and even char siew! Yum-o!


Kitchen Corner said...

These buns is lovely! I like this recipe very much too. Sometimes I would change the filling to other ingredients like Curry Sardine or Sambal Ikan Bilis. The buns is really soft and just suitable for savory buns. You've done a great job!

Sweet Tooth said...

I am amazed that the bread is still so soft after one day. And the crunchy mouthful of sweet corn really hits the spot.

Honey Bee Sweets said...

Hi Grace,

You know after reading your comment then I went to your blog and realized you made these too! Yours are so nicely baked yeah! Thanks for the ideas! The sambal ikan bilis is making me drool already! Haha!

Honey Bee Sweets said...

Hi Sweet Tooth,
So glad u like this bread! Will make with other yummy fillings next time...any requests?