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Contributor: Ho Siew Loon
I have always loved baking. One of my friends has asked me to bake something savoury for a change and Bee gave me an idea of coming out with buns wrapped in different types of filling and toppings. I decided to combine two sinfully good ingredients—ham and cheese. It was quite challenging to bake these ham and cheese buns but at the same time I really enjoyed the process.
Making buns using Overnight Sponge Dough Method from Alex Goh’s Baking Code actually gives the buns a very soft, cottony and fine texture which I really love. The bun is soft like a pillow that you can eat it on its own . I truly enjoy eating this ham and cheese bun especially when it is fresh from the oven. The lovely aroma that filled the house makes it difficult to resist.
(Click Page 2 for the Ham and Cheese Buns Recipe)
Pages: 1 2
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I want I want some of these ham and cheese buns for my afternoon tea!
I love your website, I think it’s fabulous, but I find it a bit frustrating having to convert grams to ounces for so many of your recipes.
Will have to try this tomorrow. :)
Hi Deborah – I have readers from all over the world, so some recipes are in metric, mostly the baking recipes as my contributor is based in Asia. Thanks for your understanding. Nicole is right, the rest of the world goes by metric.
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I love your website too but sometimes find it difficult to find the ingredients as I live in Germany. Just want to check with you … the High Protein Flour (bread flour) which you use … would it feel grainy or smooth? The Germans have a Bread flour type 812 … and I’m not sure if it’s similar. Here’s a website I looked up: http://www.germanfoodguide.com/flours.cfm … which flour would you recommend I work with when making soft, fluffy bread?
The High Protein Flour has a smooth texture.
you should try 550 or higher number flour.
I love your website too but sometimes find it difficult to find the ingredients as I live in Germany. Just want to check with you … the High Protein Flour (bread flour) which you use … would it feel grainy or smooth? The Germans have a Bread flour type 812 … and I’m not sure if it’s similar. Here’s a website I looked up: http://www.germanfoodguide.com/flours.cfm … which flour would you recommend I work with when making soft, fluffy bread?
Looks absolutely delicious!!
Hmmmm….. Ham & cheese….
Why do you mix with all purpose flour ? Can I use all high protein flour ?
It is plain flour.
It will be great to have it for Thanksgiving.
Oooh, the sort of thing I love. I just have to try this out!
Those ham and cheese buns are AMAZING!! They look really yummy!
Active dry yeast or instant yeast?
I use Dry Yeast.
It will be good for holidays…yummy.
how can we make the Overnight Sponge Dough?
The the Overnight Sponge Dough is in the recipe.
this looks absolutely yummylicious is should say. I should try this soon as I can. By the way, is wheat pastry flour hig in protein? I’ve used it in some doughs and worked pretty good. Just wondering if I could use it with this recipe
When proofing the overnight sponge dough, will it increase in size? How much increment should we expect?