Ham & Cheese Wholemeal Buns

I was sneezing and sniffing in office on Monday. The mucus just didn't stop. The more water I drank, the more mucus there was. So the following day, I decided to take a day of medical leave and stay home to rest. I also felt flushed. A day off from work was really good. My helper cooked pork rib porridge and was one of the best porridge I've taken for many months now! That plate of porridge really perked me up.

With more strength, I decided to bake buns for breakfast the following day. I made ham & cheese wholemeal buns. As it was a last minute bake, I didn't use the pre-fermented dough, which I usually do. I was glad the buns turned out really nice despite being wholemeal. It stayed soft for the next two days! My eldest son had two in one go and he said the cheese was awesome!

Recipe for Ham & Cheese Wholemeal Buns, modified and translated from 《孟老師的100道麵包》

Ingredients:
100g Wholemeal flour
300g Bread flour
30g Caster sugar
1/2 tsp Fine Rock salt
4g Instant yeast
140g Whole eggs
100g Water
30g Liv Unsalted butter, room temperature

10 Slices ham
10 Slices cheddar cheese (I used President Cheddar. I like President cheeses very much)

Method:

1. Mix all the ingredients except butter in a mixer using a dough hook.
2. Once all the ingredients are mixed through and formed a dough, add in the unsalted butter.
3. Knead the dough well until window pane stage.
4. Cover it with cling wrap and leave it to proof for 80 mins in a warm place.
5. Lightly knead the dough to form a smooth round ball.
6. Divide the doughs into 10 pcs.
7. Roll each dough into a round ball and leave to proof for 10 mins.
8. Flatten each ball and roll out to an oval shape with a rolling pin.

9. Cut each slice of ham and cheese into half, forming two smaller rectangles.
10. Place the ham and cheese vertically and roll it up like a swiss roll. Pinch both ends to close.

11. Slice the dough half way through into half, not completely cutting it through.

12. Let it proof for a further 40mins.

13. Brush it with egg wash.

14. Bake them in a preheated oven of 190C for 15mins.
15. Let it cool completely before storing in an air-tight container.