I have been having fun with the Panasonic bread maker.
As part of the competition for the Best Cooking Blog category in the Singapore Blog Awards (Ahem, please remember to vote for me! ) this year, I am using the bread machine to make a series of different types of bread.
I really love this machine and I have been using the different functions on the machine to make different breads.
Today, I made hae bee hiam buns. It has got to be one of my favourite things in the world to eat. What is it about hae bee hiam? It is so good, even on its own!
To make these buns, I started by placing all the ingredients, except the yeast, into the bread pan of the bread maker.
This time, I used a tang zhong (汤种) bread recipe. You can refer to this post for step-by-step pictorial instructions on how to make the tang zhong.
I placed the yeast into the yeast dispenser, then closed the lid. This means that the yeast is only dispensed after the ingredients have been mixed so the salt would not kill the yeast.
I selected Menu “9” for bread rolls, and pressed the “START” button.
Then I walked away and let the machine do the work.
I really love that I don’t have to go check on the machine. After roughly an hour, the machine beeped and this had happened.
I love this dough!
I removed the (still warm) dough from the bread pan, and divided it into smaller pieces (about 55-57g each).
Then I rolled them into balls.
I flattened each piece of dough, and placed 2-3 teaspoons of hae bee hiam in the middle.
I brought the edges to the middle, and pinched to seal.
Then I placed the buns onto a baking tray, covered with a damp towel, and let them rest for 60 minutes.
I brushed the buns with an egg wash and sprinkled some black sesame seeds on top.
The buns were baked before being transferred onto a wire rack to cool completely.
These buns are so flavourful. And because I made them, I know they are 100% additive-free.
I ate a few immediately after they came out of the oven.
I would definitely advise you to make a few more. And maybe hide them?
The Panasonic bread maker is so versatile, and I really am so glad that I no longer have to work so hard to make tasty breads for me and my family!
The bread maker is available for sale at:
Best Denki Ngee Ann, Junction 8, Katong, Court Mega Store, Harvey Norman, Isetan, CK Tangs and Takashimaya.
The retail price is at $329 and above store mentions are subject to stock availability.
- 25g bread flour
- 125ml water
- 1/2 beaten egg
- 35g condensed milk
- 83g tangzhong
- 60ml water - I used milk
- 200g bread flour
- 50g cake flour
- 50g castor sugar
- 7g yeast
- 5g salt
- 20g unsalted butter
- Mix the flour and water in a saucepan over low fire, stirring constantly.
- Once mixture has thickened and lines start to form, remove from heat, transfer to a bowl, cover the bowl with cling wrap and set aside to cool.
- *Only use the tangzhong when it has reached room temperature.
- Place all the ingredients in the bread pan of the bread maker.
- Add the yeast to the yeast dispenser. If your machine does not have a yeast dispense, place the yeast and salt on opposite sides of the pan.
- Select menu for bread rolls and press START.
- Divide dough into balls, 55-57g each.
- Flatten dough, place 2-3 teaspoons of filling into middle of dough, then pinch to seal edges.
- Place on baking trays or in muffin tins, cover with damp cloth and allow to rise for another hour.
- Brush buns with egg wash. Bake at 180°C for 10-12 minutes, or until the tops are golden-brown.
- Allow to cool in pan for about 10 minutes before transferring onto wire rack to cool completely.