Here's the recipe for these lovely buns which remains soft for 2 days.
Ingredients - Straight Dough Method
[makes 9-12 buns]
200 gm bread flour
50 gm wholemeal flour
30 gm shortening [I used 20 gm]
8 gm milk powder [I used 1 tbsp]
45 gm sugar [I used 2 tbsp]
1/4 tsp salt
1 egg
7 gm dry yeast [I used 2 tsp]
120 ml water [I used milk]
egg glaze or milk - optional [my opinion is to use milk]
Oats for toppings - optional
cheddar cheese and raisins - optional
cheddar cheese and raisins - optional
- Knead all the ingredients (except shortening) together with a dough hook until a soft dough is formed.
- Add in shortening and continue kneading until the dough is soft, smooth and elastic or window pane stage [I knead until the dough leaves the bowl clean and does not stick to the fingers when touched].
- Shape into a ball and cover to proof for 1 hour or double in size.
- Punch out air from the dough and divide into 9 - 12 equal portions. Shape into balls. Wrap a small piece of cheddar cheese and some plump up raisins with each piece of dough. Seal the edges and shape into a round ball. Place dough seam side down on paper casing. Repeat the same for the others.
- Proof for 1 hour. Brush buns with egg glaze or milk. Sprinkle oats.
- Bake in a preheated oven @ 190°C for 10 - 15 minutes. Remove to cool on wire rack.
I prepared the dough until Step 2, wrap the dough in a thick plastic bag. Tied up with a rubber band and kept it in the fridge a day before baking these buns. Just thaw the dough to room temperature before shaping. In this way, I can have my soft buns ready for late breakfast around 9.00 - 10.00 am the next day.
2 comments:
Hi Kimmy, all the bread were puffed up in perfect, round shape!Nice!
Yes, Jessie. Quite a portion of wholemeal flour used too but the buns were really soft and moist for 2 days [thereafter I don't know cos' alrdy finished]
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