MONAY & KOREAN CHEESE GARLIC BUNS

MONAY & KOREAN CHEESE GARLIC BUNS

1 tablespoon instant dry yeast
1 cup water at room temperature
½ cup white sugar
1 piece whole egg
¼ cup butter (salted)
4 cups (600 grams) all-purpose flour
1 teaspoon baking powder
¼ cup powdered milk
½ teaspoon salt (only add if using unsalted butter)

Korean cheese garlic filling:
1 cup cream cheese
½ cup mayonnaise
2-4 tablespoons minced garlic

Do you know that it’s better to make bread during summer season or when the weather is hot? Because the dough or bread dough rises quicker and easier to mix when it’s warm season. So today, let’s prepare another favorite Filipino Bread Recipe. This is "Monay" or if you want it in English, we can also call it "Butter Buns". Filipino Butter Buns. And of course. "Oh my! Chef, why are you only teaching us one recipe? Your effort on kneading would be wasted." Let’s make another variation, one of the most requested recipes. Korean Garlic Cheese Buns. So let’s begin it by preparing the dough. You have two options. You can mix it manually, you may do an exercise. And of course, when your husband felt pity on you; request on him to buy you a mixer. You may mix it by using a mixer. Let’s do both today so that it’s nice that you can see both. So first, this is what we called the Straight Dough Method. It means that you’re just gonna throw all the ingredients to the mixing bowl. So we start with the yeast, I’m using 1 tbsp of instant dry yeast so I like using this brand "Eagle" because you can easily find that on grocery stores or baking supplies store and affordable too. So you put the yeast. The water. All of the ingredients that we are using are at room temperature. There’s no cold or no hot, all are just room temperature. The white sugar. 1 pc of egg. Butter. "Oh my! Chef, we’re just selling ‘Monay’ on the street sides." "Why is it butter? It’s too special, right?" You can also use margarine or you can use lard. You may also use compound better, it’ll depend on you depending on your costing but if it’s for everyday use; you’ll sell it on your subdivision or on your home-base bakery. You can use margarine or you can also use lard. Vegetable oil shortening. And then you put all-purpose flour, this is 600 grams. Again, the recipe is just written over there. Powdered Milk. And this is baking powder. If you’re curious why there is baking powder. "I thought we only put baking powder on cake?" For this particular bread recipe, I’m putting baking powder. It will help the bread rise though yeast is really the reason why bread rises. The baking powder will only assist give it a more uniform rise and finer crumbs. You will see the difference later. And then, this is salt. So you just put all the ingredients there and of course, I’m going to use my hands. You will mix it until it becomes a smooth dough, right? So it’s very important that you break the butter; it’s room temperature. It’s very important that you have something like this; this is a round scraper. It will help to keep your bowl smooth, the sides of the bowl smooth. Okay, so you just mix it like that. You can also use your two hands. It’s really a bit challenging on the beginning. All of the things are really challenging on the beginning. But as the time goes by when you’re expert on that already, you’ll see that the dough will become soft and manageable, you can mix it quicker. Because of course right now, your sugar and butter are still solidified, right? It’s still blending. So while you’re mixing that, right? Your hands is a bit warm; all your ingredients will melt. It will blend together, you can see it, right? It seems I’m having hard time on the start but as you can see now, right? Bread making is just really easy, you just need with practice and have patience, of course, right? Sometimes you’ll fail on the start; your bread won’t be able to rise It’s normal, that’s very normal. Okay, so there it is, right? It’s real time, I haven’t it edited. If you have longer time mixing; it’s just normal, don’t be sad. Now, let’s have Zumba. You may play Zumba music. So that you’ll be more inspired, right? 1, 2 Those counts, right? So body pressure. Body pressure means you’re not just gonna let your arms get tired but you’re gonna push your whole body to the dough, right? Give all to your lover but still left some on you, right? You may say that I’m saying random things again. It’s really like that so you’ll be relaxed while you’re kneading the bread. So when you are kneading. Again, the main purpose of kneading the dough is you want it to develop the glutein. The glutein will give your bread the structure; It will make it durable so it won’t get destroyed easily and so that it’ll rise nicely that’s why we’re kneading it like this. Okay, you see. If you’re kneading manually just like I’m doing, this would take you approximately 15 minutes. It took more time. But if you’re using a mixer with a Dough Hook attachment, that would take you around 10 minutes because of course, the speed of mixer is more consistent not like us that when we get tired, we can’t notice that. We knead the bread weaker. So you will see how nice the consistency of the dough is. You don’t need to put flour on your table. If it’s sticking on your hand, you’ll see I have some vegetable oil here or it can be margarine or it can be shortening. Just put a bit on your hands, okay? Don’t keep on putting flour because remember like what I’ve taught you in our past bread recipes. If you keep on putting flour, what will happen is your dough would get hard. Remember that when the dough is hard, the finished product would also be hard. And of course, so that I’ll be fresh until the end of the video, I would also show you how to use the mixer. You just put it there and then you lock the mixer. When you’re using mixer, use a dough hook attachment and then you start at low speed. Okay, like that and then you set the timer. When using a mixer, it’s 10 minutes and you’ll just leave it there. After 10 minutes, I’ll show you what to do next. Alright, so it’s been around 10 minutes of mixing this, as you can see. So we’ll turn the mixer already, turn it off and then you’ll remove the dough already. So this is what we call as the Bulk Fermentation because the bread or the dough, every time you do a movement on it. You’ll knead it, you’ll weight it, you’ll cut it. After that, you need to rest it. It’s just like humans that when you get tired, you need to rest so that it would rise nicely next, right? So this one, I’ll remove it here as you can see. Just consume it all and I’m going to transfer it in a clean bowl that I’ll put a bit oil with, it can be margarine or butter. So you just put some oil and then before you put it there. You form it like ball first. Form it into a smooth ball like this. Okay. Into a smooth bowl. Why are you forming it like ball? So that when it rise, it would really be even. Right? And then this is the technique that we do. You roll the smooth side a bit on the oil first so that it’s well coated with the fat because the fat helps to prevent the dough from becoming dry but even there’s a fat on that, you need to cover it with clean wrap or if you don’t like using plastic, you can use a towel. A kitchen towel that you need to wet a bit. And you’re going to leave this at room temperature, not aircon just room temperature so that it can rest for approximately 30 minutes up to an hour. If you’re in a hurry, 30 minutes is fine but it’s very important, I’ll repeat it again. On the bread dough, every time that you do a movement on it. You’ll knead it, you’ll shape it. You’ll weight it, you form it into a bowl. After that, you need to rest it for at least 30 minutes. So just to give you an idea on how it look like after the Bulk Fermentation or on how you knead it, you’ll rest it on a grease bowl. This is the one what we made, we just made this by now. And then this one, I made one earlier. This has been resting outside for about 30 to 40 minutes, right? Because before I started the video, I already made this one so it’s outside for about 40 minutes. In a warm place covered with a clean wrap. So make sure that it’s size would really double or at least, I’ll repeat it, for 30 minutes before you move it or form it into your desired shape. So another indication that you can say that it’s ready is when you poke it, I’ll put my two fingers as you can see. Your two fingers submerged and the indentation or hole have not close anymore. That only means that your bread or dough is already well rested. So what I’m going to do here, I’m going to punch it down. I will remove the air from the first rise because it’s normally sour. So take it out, you punch it down. The process is called punching down. And then you’re going to scale it, you’ll be weighing it. For the "Monay" that I’m preparing today, I’m doing 70 grams. 7-0 "It’s too big, chef" I’m already full on that, I won’t be able to eat dinner after eating the "Monay" or the Korean Cheese Bread. Then make it 50, it’ll depend on you, right? But me, I like 70 and then you line it up there. Look what I’m going to do. I have here a plastic and make sure your dough won’t get air while you are doing this step, right? Because remember that when the outside of your dough would get dry, your bread would get hard and you’ll observe it won’t really rise. Okay, 70 gram pieces. Like the other one, it’s just 69 grams. It’s already okay. You don’t need to be accurate because 1 to 2 grams difference is just fine. So you divide it. If you don’t want to use plastic although this one, we’re going to recycle it. You can see that it’s the garbage bag. So you see that when we use it here, we will also be recycling that but if you don’t like using plastic, you can use cheesecloth or the sack of flour. So you divide it, 70 grams pieces. So now that I’m finish dividing the dough, I will repeat it again, if you move the bread. You scissor it, you cut it. You need to rest it. So after you weight it, rest it for 10 minutes. "Why do we even rest that one?" Because you want the dough or the glutein to relax. When you rest it, you can cut it easier. It won’t fight back that sometimes you can observe. "Why is my bread going back?" "Why I’m cutting it but it’s not following?" Maybe it’s tired, right? Just give it some time to relax. After that, you’ll see it follows you and you can cut it on the shape you like to do. So after resting it for 10 minutes, after you weigh it. We have here 70 gram pcs of dough. We made how many pieces? How many pieces we’ve made? 15, 15 pieces. So now, I’m ready to shape it. So you’ll already cut it as "Monay". And then I’ve prepared the pans so I have here sheet pans or cookie pans that I’ve put silicone mat with. I always use this so I won’t grease the pan anymore but if you don’t have this one, you can use parchment paper or nonstick parchment paper or you may brush it shortening, margarine or butter. It would depend on where you are happy as long as the bread don’t stick on your pan. Now next, you’re going to round it. I’m sure that if you’ve watched, if you’ve seen the Pandesal video, the Cheesy Donut video You can perfect this already. So you round it, you just form it into smooth balls like this. Okay. You’ll just form it circularly. So this is your "Monay" and you just arrange it like that on your pan. It will rise, it’s size will double so make sure you give it space. This is really practiced, you really need to practice. You can’t achieve that and you may say "Why is it like that? You perfect it already on 1 round on the video but it took really long for us" You really need to practice it because there it is like this, so you may stretch it a bit. Okay. My challenge right now is because we’re on air conditioning right now, you’ll observe that the bread would dry very quickly that’s why as I mentioned at the beginning of the video, It’s really nice to knead, to mix the dough at room temperature. That there is no aircon. Even electric fan, there should be none because the air would dry the surface of your dough. But still, this is manageable. So now, I’m finished here. I already round it. When you just see that "Oh my! This one is not that smooth" Then you make it smooth, that’s just easy, right? I will cover it with plastic again just like this. Just cover it like that. Don’t be "Oh my! It may get aired" Don’t be like that because remember, you just put the plastic like this, that it’s a bit loose. Because when you put it tightly, your bread would have hard time when it rise so you put it like that so it won’t get aired and dry. This is the final proofing which means you’ll just wait for it’s size to double and you’re already ready on baking that on oven, right? It takes around 1-3 hours. When you bake at night or it’s cold in your place since you’re in Baguio. You’re from Tagaytay or it’s winter season on your place, it’s a bit longer. The important is you watch it and you wait for the size of the dough to double. On this weather that it’s already summer, 1 hour then it’ll rise already. So you can see the difference, this is the one I’ve just form into ball and then this one, I made this before the video. You will see that it’s size have doubled. It doubled, right? So I’ll continue this on letting it rise, covered and then I would set these two pans on the oven already, okay? So now, these 8 pieces; let’s make it Korean Garlic Cheese Buns and then this one traditional ‘Monay’. So both, you need to brush with milk. Just brush it with milk on top. This is just Fresh milk, you can also use Evaporated milk if you want. This one will give a nice brownish color that it’s really like the Traditional ‘Monay feel that you can just buy on the sides of street. And then of course, this ‘Monay’ recipe; you may make it as hamburger buns. You just put sesame seeds on the top instead of putting sugar or it’s just plain. You put sesame seeds. And then for the Traditional ‘Monay’, you may put a bit of sugar. This is optional, you may not put sugar if you don’t want and then you’re going to bake it in a preheated 350° F oven for approximately 15 to 18 minutes or until golden brown. So while waiting for the breads, let’s make the Korean Garlic Cream Cheese Filling. So I have here 1 cup of cream cheese in my mixing bowl and then I’m going to put half a cup of good mayonnaise. And the garlic, it would be on you if you want it super garlicy then you add the garlic, right? I’m putting 1/4 cup, actually this is already super garlicy but if you don’t want the garlic too strong, you may put half of it or 2 tbsp. And then, I’m not putting sugar because I don’t like it sweet because this is a savory bread and the ‘Monay’ is already a bit sweet and then I’m putting 1 tbsp of all-purpose flour just to serve a binder; you just mix it like that. "Oh my! The garlic is raw chef; I don’t eat raw garlic for my stomach would ache" Just wait for a while because we will cook it again so I will show it to you, don’t worry. So you just mix it and then you transfer it in a piping bag. So I’ve already cooked some. There it is, right? So you may cook that a bit if you want it more golden. This one is a bit when we call it on a Filipino Bakery terminology, "Mestiza" so our ‘Monay’ is still "Mestiza". There it is, right? Our ‘Monay’ have still use gluta but if you want a summer color, that it’s a bit golden brownish. You may bake it for two more minutes but just a tip that if you’re making the Korean Garlic Cheese Bread, don’t toast it because you’re going to bake it again for five more minutes when you put the filling already but right now, what I’m going to do is I’ll try slicing it. The Korean Cheese Garlic Buns has different ways of doing it but first, it can be just four slices. So there, just four. It can be. "But I want is more effort because more effort means you’re showing your love more." Then fine, let’s make it 8. It’s a bit hot. It’s really effort, okay? Because I even get some burns while I’m slicing it. Let’s make it 8, right? This is already super effort. So it’s 8. With matching a bit of burns. Okay. So it’s already 8 but you can still make it 6 for example that your anniversary or monthsarry is every 6th of the month. When you slice it. You’re just slicing. Look how the nice the bread is. That’s what I’ve been saying to you that with baking powder, the inside of your bread would really get smooth, right? You just slice it but not through; you will not cut through the entire bread, okay? You’re just slicing to put the filling. There it is, right? So you choose if you want four, if you want eight, if you want six. Me, I like four because I also don’t like to be slicing on the whole day. So let’s do four. Okay and then this is our filling. So I’ll show it you and I put it on a piping bag and you’ll just inject it inside the buns. I’ll show it to you, okay? You’ll just put on the inside until this part outside, see. Just like that. Whoo! My apologies since it’s just really hot. Okay. And then here as well. Don’t really fill it also. It’s nice that your feelings. Here we come with feelings again. Your fillings is pure, natural and full but shouldn’t feel like being fed up. Okay. So you put exact amount. The reason why you’re putting outside is to really show them the shape. The felt of being ‘artisan’ of your bread. It doesn’t need to be perfect. The fillings doesn’t need to be perfect; the important is that it’s true and doesn’t feel boring then it’s already okay. So this is the bit challenging. The more slices you put, the more challenge on putting filling. "Can I put ham on that chef?" "Because me and my neighbor watched your video at the same time." "And we also made it on the same time and we sell it on the same time too." "So I want mine to be unique" Then you put ham on yours. Right? Or what you can do also is that you may also put pork floss. Remember that pork floss is popular, right? Actually, it’s already popular for a long time and it’s also really delicious. So you put it a bit pork floss. You put it some tuna. Right? It would depend on you if you’re very creative, you put your Cheese Filling some herbs, right? So there, very simple. "Chef! I have some left filling" You really need to left a bit fillings for yourself. Okay, don’t give it all. "There are some left" Put it on the refrigerator because remember that we didn’t put it all, just only half. So now, this goes back into the oven, right? For around 5 more minutes or until your Korean Garlic Cream Cheese Filling sets. I will just set this again for five more minutes. You may turn your oven high, from 350° F, you can make it 400° F. So after five minutes, just look at that one. Right? That is still not finish and maybe you’ll say "The color is very bare". We’ll still put parsley on that one. I already tasted the ‘Monay’ so I know what to say with you. Look at the inside. It looks pretty, right? So it’s very important that you put that on an air-tight container when you sell that. For example, the Korean Garlic Cheese Buns. You put it on a sealed container like this because I’ve been getting a lot of messages saying "Chef, why is the bread like that?" Right? "When it comes on afternoon or the day after, it would already be hard." When it get some air. I will repeat this again, okay? When it gets air from the dough up to the finished product, it would get dry easily and your bread would get hard. So make sure to put it on an air-tight container like this, it would last for about 3 days. You don’t have to worry. With this recipe, if properly stored since it has eggs we are using all natural ingredients. From the milk, right? we use powdered milk. Eggs, butter and even if you’re using margarine, it won’t get hard easily and it won’t get eaten by the bugs, right? So look how nice is that and of course, let’s try. You look at it. The proper way of eating that is you’re gonna pull it. There it is, right? One by one. As you can see on the fillings, it’s well balanced and it does not overpower the bread. The texture of bread is there. You can still taste the ‘Monay’ or the bun and of course, the filling. The creaminess of the filling, the garlic flavor. So what are you waiting for? Make it already because it’s really delicious. So this one, it’s already mine. Bye and I’ll see you soon 🙂