Since I am not going to make a trip to the gourmet shop to get the canned crab, I shall make do with sardine.
For a change, we had a savoury bun and I can tell, it was a good decision.
Learning experience:
My flour absorption was not good, I had to add in 20g of extra liquid for me to get a smooth dough. Initially, I was worried that it might be too wet but surprisingly after resting the dough, it was manageable.
The shaping was fun to do, I couldn't really catch on the video so I actually had lesser strips to braid. Though I have a girl, I am lousy with braiding her hair. I rather have her sleep an additional few minutes than doing her hair. So it was at a much later on, that I learnt how to braid her hair. So for this buns, I was like going for a refresher course.
Even though I had 1½ tsp of sardines, my hubby felt it will be nicer if there were more fillings.
Maybe I should have roll the disk bigger than 11 cm so that I can get in more fillings and also to "balance" it to be in the center.
Adapted (for a better illustration how to do the braiding)
What you need:
yield : 6 pcs (71g)
1 tsp minced garlic
200g sardine with sauce removed, roughly break them into pieces
40g sardine sauce
Starch solution (2 tbsp potato starch+2 tbsp sardine sauce)
lime juice
Method:
Heat up a wok with a little oil, add fry garlic until fragrant.
Add in sardine, sardine sauce and bring to a boil.
Stir in starch solution and fry until it is semi dry.
Season with lime juice to your liking.
Set aside to cool.
Bun
260g bread flour
3g salt
20g sugar
1 tsp yeast
50g egg
100g whipping cream
90g milk
Method:
Combine all ingredients and knead until window pane stage. Shape into a ball.
Proof for 45 mins.
Degas and divide into 6 portions. Bench rest for 10 mins.
Flatten dough into a disc and roll out to 11cm.
Cut into quarters leaving 1 cm in the center.
Place sardine in one of the quarter, fold the opposite quarter down and seal the sardine.
Make three cuts (leaving ½ cm in the centre) on each of the remaining quarters.
Lay one strip across the sardine quarter and do likewise for the opp. Overlapping each strip like in a braid.
Cover and let it proof for 30 mins.
Brush with egg wash.
Bake at 180°C for 15 mins or until golden brown.
Enjoy!