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Friday, June 8, 2012

How To Make Buns Using Sponge Dough Method

Here is a basic bun recipe using sponge dough method which I find good and easy to prepare.   The dough is easy to handle, the baked buns are soft and light.  Just be careful when adding the liquid.  Too much liquid [especially when large egg is used] may result in dough being too wet and sticky. 

You can use the bun dough recipe with any fillings and make into any shapes you prefer.  Yields about 10-12 buns depending on the shapes.

Step 1 - Ingredients
2 tsp instant yeast
160-170 ml  water
230 gm bread flour
  • Mix yeast with water in mixing bowl, then add in flour.  Knead to form a smooth dough.
  • Cover and leave to proof  for 1-1 1/2 hours or double in size.




Step 2 - Ingredients
60 gm sugar
1/4 tsp salt
1/2 tsp yeast
1 small egg
25 ml water
100 gm bread flour
30 gm butter
  • Add all Step 2 ingredients  [except butter] to dough from Step 1.  Knead from low speed until well combined.  Continue to knead on medium speed until dough is soft and smooth [takes about 7-10 minutes].  Add in butter, continue to knead until dough is soft and elastic or window pane stage.
  • Shape dough into a ball.  Cover and leave to proof for 15 minutes.
  • Punch down and divide into 60gm per portion or  into any portions required.
  • Shape dough into any shapes with fillings.  Leave to rise for 30-45 minutes or until double in size.  Brush with egg/milk glaze.
  • Baked in preheated oven at 190 degrees for 12-15 minutes.





2 comments:

Anonymous said...

I always proof my bread dough till it double in size. It takes about 1 hour. In your recipe, you suggest 15mins only for the first rise. Is this possible?

Kimmy said...

Hi Anonymous, it's possible when you have knead the dough until elastic [window pane stage]. To check if the dough is ready, you can poke a finger into the dough, if the hole stays then it is ready for shaping. For the second proofing, you can try proofing in the oven heated at 40 degrees C for 45-50 minutes and it will rise beautifully.

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