Korean Baked Chive, Egg and Ham Buns (6)

Combine 250 g bread flour, 5 g yeast, 60 g sugar, 2 g salt, optional 5 g milk powder, 1 egg, 45 mL milk and 40 mL water.

Knead in 38 g softened butter until the dough is smooth and stretchy.

Cover and rise until roughly doubled, judging by volume rather than time alone.

Wash, dry and chop 50 g chives. Chop 2 hard-boiled eggs; thoroughly heat 70 g ham in a pan and cool.

Mix chives, eggs, ham, 2 tbsp mayonnaise and pepper. Do not leave filling at room temperature.

Divide into 6, round and rest 15–20 minutes; flatten, divide filling evenly and seal firmly.

Place seam-side down, make small slits, brush lightly with beaten egg and preheat oven to 180°C.

Bake at 180°C for about 12–15 minutes until golden with no raw dough inside. Cool briefly before eating.