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Ham and Cheese Buns

Ham and Cheese Buns
Ham and Cheese Buns pictures (1 of 3)

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.

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29 COMMENTS... read them below or add one

  1. Deborah Lee Marks via Facebook

    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.

  2. 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.

  3. Lilian Lee Hoffmann via Facebook

    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?

  4. Lilian Lee Hoffmann via Facebook

    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?

  5. pax

    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

  6. Tracia

    May I know how the bun looks like from the side angle? All the three pictures are taken from the same angle(front). Thank you.

  7. Crickkette

    This recipe looks and sounds delicious! I know you have added a conversion chart for this recipe, but is there any way you could convert it for the rest of us that don’t use metric? I noticed that you used both standard and metric in some of your other recipes. I would love it if you could do that for this particular recipe, if you don’t mind.
    Thank you Rasa, and keep doing what you’re doing…………it works! :-)

  8. Alice Nojey

    Thanks so much for this recipe, I’ll definitely give it a try. Great that the measurements are using the metric system too :) Thanks!!

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