Baking #66: Ham, Mushroom & Cheese Buns


Ham, Mushroom & Cheese Buns (adapted from My Mind Patch)

Made these buns after I woke up from afternoon nap few hours ago. I had been wanting to make these buns ever since I found the recipe from My Mind Patch but had been procrastinating until I got the bun liners. I requested a cousin of mine to get these bun liners for me from Kuching as it is quite expensive here in Brunei. And I found a cheaper alternative to get these bun liners. From Taobao!

And Taobao even had a lot of things which I dreamt of getting for my baking adventures. It had muffin liners which Starbucks Coffee had been using for their muffins and a zester stick which I had seen many baking bloggers use for getting orange rinds.

Anyways, let’s get started on what I am about to do for this blog entry.


Bread dough

  • 120g full cream milk
  • 15g sweetened condensed milk *20g*
  • 20g beaten egg
  • 30g unsalted butter, softened
  • 30g fine sugar
  • 1/4 tsp salt
  • 180g bread flour
  • 20g cake/top flour
  • 1/2 tsp instant dry yeast


  • shredded cheddar cheese
  • sliced canned button mushroom
  • chicken toast


  1. Measure and weigh all ingredients in advance.
  2. Remove bread pan from the bread machine and install collapsible paddle.
  3. Place and pile up all ingredients in the same order as above (milk, sweetened condensed milk, egg, butter, sugar, salt, bread flour, cake flour and yeast).
  4. Wipe spillage outside the bread pan, if any.
  5. Return the bread pan into the bread machine and close the lid.
  6. Choose setting (Dough) and press START.
  7. Wait for machine to finish all cycles before removing the bread pan from the bread machine.
  8. Sprinkle some bread flour on top of the proofed dough.
  9. Sprinkle some flour onto worktop and remove the dough from the bread pan onto the floured worktop.
  10. Press down the dough to release the air trapped inside.
  11. Divide the dough into 9 equal portions.
  12. Roll up each individual dough into a ball, coat with bread flour, keep in a mixing bowl, cover and let them rest for 15 minutes.
  13. Roll the ball dough into round flat dough, slightly bigger than the size of your bun liners.
  14. Place dough into bun liners and let them proof in a closed oven for 40 minutes.
  15. When the dough were done proofing, poke some holes in the centre of the proofed dough with a fork.
  16. Apply a thin coat of egg wash on the edge of the proof dough.
  17. Sprinkle some chicken toast, sliced canned button mushroom and shredded cheddar cheese on top of the proofed dough.
  18. Bake in a preheated oven of 170 degree Celsius for 20 minutes or until the crust turns golden brown in color.
  19. Bring the buns to cool on a cooling rack prior to serving.

I just had one of these buns and they tasted extremely good. I thought the buns are gonna be sweet as I accidentally added in too much sweetened condensed milk. But thankfully, the shredded cheddar cheese neutralized the sweetness. The inside was soft even though it was a little bit hard on the crust due to the egg wash.

I had baked these buns with 180 degree Celsius instead of 170 degree Celsius on middle rack as I find them not browned even after 15 minutes into baking. If you love homemade buns, do give this recipe a try. It is really simple and delicious too! I am definitely making these again.


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