This one starts the night before. A wet wholemeal starter ferments in the fridge, which is what keeps the crumb soft without adding more fat. Scallion oil goes into the dough itself, and each bun gets diced sausage and Camembert before a cross is snipped into the top.
Chinese bakery · Bread
Scallion-Oil Wholemeal Buns with Camembert
A wet wholemeal starter left overnight, scallion oil worked into the dough, and a filling of sausage and Camembert inside each small bun.
- Prep30 min
- Cook15 min
- Serves16
- LevelMedium
Ingredients
| 100 g | wholemeal flour , for the starter |
| 100 g | water , for the starter |
| 1 g | instant yeast , for the starter |
| 400 g | bread flour |
| 180 g | water |
| 60 g | scallion oil , the oil from a jar of scallion noodles, or your own |
| 30 g | caster sugar |
| 5 g | fine salt |
| 4 g | instant yeast |
| 200 g | smoked sausage , diced small |
| 75 g | Camembert , rind on, cut into cubes |
Method
- Stir the starter ingredients together in a bowl, cover, and leave in the fridge overnight, for up to 24 hours.
- Put the whole starter into a mixer bowl with the water, scallion oil, bread flour, sugar and yeast, and mix on low until no dry flour remains.
- Knead on high until a rough windowpane forms, then add the salt and keep kneading until the dough pulls thin without tearing.
- Cover and let it double, then knock the air out, divide into 16 pieces and rest them for 15 minutes.
- Flatten each piece, put a few cubes of sausage and cheese in the middle, then pinch the edges upward to seal and roll the bun round.
- Proof the buns on the baking tray until puffy, then snip a cross into each top with scissors.
- Bake at 200 °C top and 190 °C bottom on the lower middle shelf for 15 minutes, then cool on a rack.
Notes
- The scallion oil is already seasoned, so taste the dough before adding anything else salty.
- Keep the Camembert rind on. It holds a soft cheese in place while the bun rises around it.
- Cured Chinese sausage is much saltier than smoked sausage. If you use it, cut the salt to 4 g.
Ratios and technique checked against polaris滴食记 on Douguo (软乎乎的葱油金文奶酪全麦小餐包). The method here is written by Stellaok and the illustration is ours; no text or photograph from the source is reproduced.