This recipe is definitely one of my most baked recipes at this moment.  I used to dislike the sticky dough experience and kept brushing my baking skills on baking cakes until I stumbled across this recipe and the “love at first bake” blossom!  The ingredients are easy to be found at the baking counter in most grocer stores.  The kneading process actually excites me and always builds up the excitement to see the “rises” during proofing…not the ‘rises” in ballet! 😊 so used to hear the terminology during my daughter’s online ballet class at home.

The recipe can be made into soft bun, sausage bun, cinnamon rolls, red bean bun, lotus bean bun, butter bun, and the list goes on and on.

 

Recipes as attached below :

Ingredients

  • 220g bread flour
  • 30g plain flour
  • 1 1/2 tsp instant yeast
  • 1/2 tsp salt
  • 25g beaten egg (around half, you may use the other half to brush on the bread)
  • 45g sugar
  • 1 tbsp milk powder
  • 1 tsp improver, optional
  • 120ml water
  • 50g butter

Some of the ingredients used 

Milk powder

Bread improver

Instant yeast

Methods

  1. For hand knead, add all dry ingredients in a mixing bowls and mix well with spatula.
  2. Add in the wet ingredients to form a dough.
  3. Spread some flour on the working top and move the dough from the mixing bowl to the working top.
  4. Knead for around 5-8 minutes until the dough is removable from the surface easily as well as not sticky to the fingers.
  5. Cut a small portion and do the “window pane” test.  This is where you stretch the dough gradually to see if the “see through” surface is achievable.  If the dough breaks easily, knead for another 1-2 minutes.
  6. Let it rest in the bowl until it rises to about double the size.  [You may leave them in the oven with a glass of hot water and cover the bowl with a wet kitchen towel.]  The proofing time may varies within the range of 45 minutes to an hour.
  7. Once the dough reach double the size, remove from the bowl and puncture the air and continue to knead for about 1 minute.  Thereafter, portion them into around 25g each.  using the scale will help to keep the portion even.
  8. Roll each portion into a ball and let them rest for another 15 minutes covered with wet kitchen towel.
  9. It will rise and you may shape them accordingly to your preference and place them in the baking pan.  For those shapes like bunny or flower bun, place each dough apart and leave some space for further “rises”.
  10. Cover them with wet kitchen towel and leave them for another 10 minutes.
  11. Brush the surface with egg wash and they are ready to be baked at 200C for 15-20 minutes.

Do give it a try and share your bakes with me at https://www.facebook.com/VioletDrizzle.  Wish you all the best and I’m sure you can “bake” it!

Happy Trying!

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