Hello everyone, this is Lisa
Today we will use Poolish method to make hand-kneaded ham and cheese buns
Bread with poolish method has a softer texture
It is easy to pass the windowpane test with hand kneading method
So even if there is no mixer at home
You can also easily make bread as soft and delicious as a bakery
Pour bakers flour into a bowl
Add dry yeast and water equal to the amount of flour
Stir well
Cover with cling wrap and ferment at room temperature
Now the room temperature here is relatively low, so I usually make the poolish at night
Ferment overnight, it’s just right to get it done on the next day
The length of fermentation time depends on the room temperature and the amount of yeast
Generally judge by observe the bubbles on the surface
The overall dough is doubled in size
The surface is full of bubbles, with a little fermented wine aroma
It means poolish is done
Put all dry ingredients in a large bowl
Add bakers flour, milk powder, salt, sugar and dry yeast separately
Then add poolish
A medium egg with shell is about 60 grams
And water
Mix all the ingredients
Then start kneading by hand
Knead until you can't see any dry flour
No need to knead too smoothly
Cover the dough and set aside at room temperature for 20 minutes
This is to relax the gluten in the dough and make the dough easier to handle
After 20 minutes, the dough has formed preliminary gluten
Slightly elastic
Knead the dough from bottom to top
Then knead it back from top to bottom
Repeat this motion for about 8-10 minutes
The dough is not so sticky
The rough dough has also become smooth
Add the softened butter
Press the butter and there is a dent
Divide into small pieces and knead into the dough
Can be kneaded or beaten
When the dough becomes more and more elastic, the dough will be stretched longer
After about 13-15 minutes, the butter has completely combined with the dough
And become elastic and smooth
Take a small piece of dought for windowpane test
Gently stretch out the dough, very thin
Even if it is broken, the surroundings are smooth
Spray a little oil in the bowl and cover the dough with plastic wrap
In a warm environment of about 25-30 degrees, ferment until the dough is doubled in size
Dip your fingers in flour and poke into the center
If the indentation remains, which means it is well risen
No need to knead, divide the dough into 10 pcs, each about 50 grams
Round to balls, try to ensure that the surface is as smooth as possible, with the seam side facing down
Cover with cling wrap and rest for 15 minutes
Prepare the ham slices and cheese for the buns
I use cheddar cheese
Cut into half
The dough after rest is easier to shape
With the smooth side facing down, gently tap the dough with your knuckles to exhaust air
Roll out into an oval shape, slightly wider than han slice
Place ham slices and cheese
Thin the bottom for easy seaming
Roll up from top to bottom, push inward with both thumbs a little bit while rolling
Seal both sides to prevent the cheese from leaking out
The bread paper tray is just the right size
If you don't have it, line the baking tray with baking paper
Leave enough space between each dough
I have set the oven to about 35 degrees Celsius
And put a bowl of hot water in it
Spray with water and fill the entire oven with mist
This can quickly reach the humidity between 75-85%
Proof for about 70 minutes
The fermented dough has risen a lot
Squeeze a little Japanese mayonnaise sauce and tomato sauce on the surface
Can make bread more delicious
Preheat the oven to 175 degrees Celsius/350 degrees Fahrenheit
Bake at the lower deck for 22 minutes
Put the tray on the cooling rack mmediately after taking it out
The Ham & Cheese buns are ultra soft by using poolish
Serve warm
The cheese is a bit fluid when it is still warm
Store the buns in a container and heat in the microwave for 10-15 seconds before eating the next day
I'm Lisa
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See you next time