Heard about My Kitchen 6th anniversary give-away event? Check it out before 15 May 2011, it is open to all readers.
Awhile ago mil sent us some food items from Japan included a packet of seasoned kelp with salt and dried plum (shio konbu to umeboshi). It was sitting in the pantry for long just was not know what to do with it except using it for rice topping. T suggested to use it in bread baking since I bake bread quite often.
Instead of adding konbu in the bread dough like I did before, I used it as topping this time. It tasted better this way all six buns gone in half a day.
Ingredients (6 buns):
200g bread flour
140g fresh milk
15g unsalted butter/shortening
¼ tsp salt
½ tsp instant dry yeast
30g butter, melted
2 tsp icing sugar
½ tsp salt
1 tsp milk
1 tbsp chopped salted kelp (shio konbu)
1 no. egg yolk
1 tbsp milk
- Place all ingredients for dough EXCEPT butter in bread maker and select Dough mode. Once dough is formed (after 5-7 minutes), add in butter.
- When the cycle is completed, turn dough out on lightly floured surface and divide into 6 equal portions. Shape each portion into a small ball cover with plastic wrap and rest for 10 minutes.
- Shape each ball into oblong or oval shape, put them on a slightly greased baking tray. Cover with plastic wrap and rest for 30 minutes or until they are doubled in size.
- Use a sharp blade or knife to make a long shadow slit on the surface of each bun, let them rest for 10 minutes.
- Meanwhile, preheat oven to 180ºC. Prepare topping by mixing all ingredients for topping together until well mixed.
- Eggwash and add topping into slit on each bun.
- Bake for 8-10 minutes. Cool on rack.