Assorted Buns [Starter Dough Method]

The Chicken Floss Buns were so good that my Ma requested to make more.  My hubby also commented that it is good and asked me to try baking them in Pullman's tin like a loaf bread.

Since I do not have much of the Chicken Floss left, I made 2 trays of 9 buns each with chicken floss and red bean paste filling.  I reduced the flour quantity to 400 gms as my baking trays are not big enough for 500 gms flour. But for the buns baked in Pullman's tin, I used 600 gms flour with 30 gms of golden raisins.

The ingredients are as below and the method is the same.

1. Ingredients for Chicken Floss and Red Bean Paste Buns

Ingredients - Starter Dough

200 gm bread flour [I used 180 gm bread flour and 20 gm plain flour]

2.6 tsp [8gm] instant yeast dissolve in 150 ml warm water

• Add flour into the yeast mixture and mix into a sticky dough. Cover with a clean kitchen towel and leave for 1-2 hours or till it becomes about 2-3 times in size.  [Usually, I will mix ingredients in an airtight container, leave it to proof for 30 minutes in room temperature, then cover the container and kept in the fridge overnight].

Ingredients - Bread Dough

200 gm bread flour [I used 180 gm bread flour and 20 gm plain flour]

1 tsp  [6 gm] salt

40 gm sugar [I used 2 tbsp]

30 ml warm water

1 [40 gm] egg - lightly beaten [keep 1 tbsp for brushing buns]

40 gm [1 tbsp] butter

Chicken Floss Buns 

 

Red Bean Paste Buns 

1. Mix bread dough ingredients with starter dough in a mixer with dough hook. Knead on medium speed for about 5-10 minutes till soft then add in butter. Continue to knead for another 10 minutes till dough is soft, smooth and elastic. Cover and leave to rest for 15 minutes or until double in size. 
2. Punch down dough. Divide dough into 2 equal portions for easier handling. 
   Form into a ball, then roll on a floured board and fold into third. Then roll into a log and cut into 9 equal portions. Shape each portion into a ball. Then roll each ball into a flat round piece. 
3. Add filling [chicken meat floss or red bean paste], pinch the seam to seal. Place the seam side down on paper casing or parchment paper. Do the same for the other portion. 
4. Leave to rise for 30 - 40 minutes. Brush with beaten egg and sprinkle with some black sesame seeds. 
5. Bake in preheated oven at 200 degrees C for 10-15 minutes. Remove to cool on rack immediately. 

2. Ingredients for Buns in Pullman's Tin  

      [makes 2 loaves]

Buns In Pullman's Tin

Light, soft and moist textured bread in Pullman's tin

Ingredients - Starter Dough

300 gm bread flour [I used 240 gm bread flour and 60 gm plain flour]

3.9 tsp [12 gm] instant yeast dissolve in 200 ml warm water

• Add flour into the yeast mixture and mix into a sticky dough. Cover with a clean kitchen towel and leave for 1-2 hours or till it becomes about 2-3 times in size.  [Usually, I will mix ingredients in an airtight container, leave it to proof for 30 minutes in room temperature, then cover the container and kept in the fridge overnight].

Ingredients - Bread Dough

300 gm bread flour [I used 240 gm bread flour and 60 gm plain flour]

1.5 tsp salt

100 ml warm water

1 [60 gm] egg - lightly beaten [keep 1 tbsp for brushing buns]

60 gm butter

30 gm raisins - soak in 1 tbsp Rum

• Mix bread dough ingredients with starter dough in a mixer with dough hook.  Knead on medium speed for about 5-10 minutes till soft then add in butter.  Continue to knead for another 10 minutes till dough is soft, smooth and elastic.  Add in raisins.  Knead for a second to combine raisins with dough. Remove dough hook and cover dough.  Leave to rest for 15 minutes or until double in size.
• Punch down dough.  Divide dough into 2 equal portions for easier handling.
• Form into a ball, then roll on a floured board and fold into third.  Then roll into a log and cut into 8 equal portions.  Shape each portion into a smooth, round ball. Place in a greased Pullman's tin.  Do the same for the other portion.
• Leave to rise for 40 - 50 minutes.  Brush with beaten egg and sprinkle with some black sesame seeds.
• Bake in preheated oven at 200 degrees C for 20 minutes.  Remove to cool on rack immediately.

Recipe Source - Hide-hide Home Baking Website