Sweet Corn Buns 玉米麵包

Ingredients
Makes 12 Buns

Dough

• 400g Unbleached bread flour
• 180g Water
• 1/2 tbsp Instant yeast
• 80g Sugar
• 1tsp Salt
• 16g Instant dry whole milk
• 1 Egg
• 40g Salted butter, room temperature
• 1 Egg plus 2 tbsp water (egg wash)

Filling

• 200g Whole kernel sweet corn
• 1/4 tsp Salt
• 20g Mayonnaise
• 1tsp Dried parsley
• Pinch of ground pepper

Method

1. Mix well the filling ingredients, and refrigerate it until 30 minutes before baking.
2. Combine the flour, water, yeast, sugar, salt, dry whole milk, and egg in a mixing bowl at low speed until well blended.
3. Increase to medium speed and slowly add the butter to the dough.
4. Mix until all the butter has been incorporated into the dough and the dough is developed with a nice gluten structure, about 12 minutes.
5. Remove the dough from the mixer and work into a ball.
6. Place the dough in a container with a cover, and let it rest at room temperature for 2 hours or until doubled the size.
7. Divide the dough into 12 equal parts. Let them rest for 1 minute before shaping.
8. Roll each dough into a ball, and then press the ball down and roll into a 5" circle with a roller pin.
9. Use a pizza cutter to cut the dough as picture below.
10. Bring one overlap the other side, and top with corn filling.
11. Transfer the buns gently to a parchment-lined baking sheet.
12. Combine the egg and water, and whisk briskly until well combined.
13. Brush each bun with egg wash, and let them proof for 45 to 50 minutes.
14. Preheat the oven to 350ºF.
15. Bake for 10 minutes, then rotate the sheet and bake for another 8 minutes.
16. The bread is done when the top is golden brown, and the sides are firm.
17. Cool on a wire rack for 15 minutes before serving.