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Saturday, August 11, 2012

How To Make Sweet Bun Dough [Sponge Dough Method]

These buns are made from sweet bun dough which is one of the basic bun dough.  Many variations of bread can be made from this sweet bun dough.  You will be happy to welcome  the nice aroma of warmly baked bread from your kitchen as soon as you are able to make this sweet dough and can put forth your creativity to develop many kinds of buns/bread with various sweet or savoury fillings.  

There are several basic steps in bun-bread making:
  1. To mix and combine flour, salt, water and yeast into a dough;
  2. Leave dough to be properly fermented;
  3. Going through different preparation techniques, shaping and use of various sweet or savoury fillings;
  4. Finally baking the completed dough.
Note: To achieve the desired softness of bread, eggs, sugar, butter, yoghurt, milk etc can be added during the process.
Chocolate Custard Sweet Buns 
Char Siew Sweet Buns [Sponge Dough Method]
I will be using this bread dough to bake other buns with various sweet and savoury fillings in future.  

Ingredients for the buns-Sponge Dough Method
[makes  16  buns]
Step 1 - Ingredients
100 gm plain flour
150 gm bread flour [you can replace plain flour and use all 250 gm bread flour]
4 tsp instant yeast [I used 3 tsp]
130-150 ml  cold water
  • 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
250 gm bread flour
100 gm sugar [I used 80 gm]
1 tbsp milk powder
1 tsp salt
1 small egg [20 gm] - can used large egg and set aside some for egg glaze
130 ml cold water
50 gm butter

Egg glaze

**Step 1 - If not using dough, store in plastic and refrigerate
  1.  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 [**Notes - if not baking buns immediately, the dough can be kept in plastic bag tied up and refrigerate.   Thaw to room temperature before using.   Advisable to keep up to 48 hours only]. OR
  2. Shape dough into a ball.  Cover and leave to proof for 15 minutes.   Punch down and divide dough into 16 portions of equal weight.  Shape dough into round balls.
  3. Roll out each ball and flatten dough, place a spoonful or more of any filling in the centre.  Gather up the seam and seal well.   Place bun on paper casing, seam side down on baking tray.  Finish shaping all the buns.
  4. Leave to rise for 30-45 minutes or until double in size.  Brush with egg/milk glaze. Sprinkle with sesame seeds [optional].
  5. Baked in preheated oven at 190 degrees [middle shelf]  for 12-15 minutes or until golden. 
  6. Brush buns with some melted butter [can skip this step if you do not want the buns surface to be oily.  This step is to create a soft crust].   
  7. Remove and leave to cool on rack or serve warm.
I'm submitting this to Bake Your Own Bread hosted by 
Michelle of Delectable Musing,
 Heather of Girlichef and
                                                 Connie of My discovery of bread.


Vivian Pang said...

Great post ! I like your nice shape and shining buns. And thanks for the tips. Bookmarked!

Mich Piece of Cake said...

Your breads looks very lovely, well shaped and has a beautiful colour.

Kimmy said...

Hi Vivian, Hi Mich, these buns are really good. Stays soft, light and has a fine texture.

Heather Schmitt-Gonzalez said...

Thank you so much for sharing this wonderful tutorial w/ BYOB this month - it's so helpful! =)

Kimmy said...

Hi Heather, you're welcome. It's fuss free way of baking lovely soft buns.

Michelle K said...

I can just picture these with all of the tasty fillings you mentioned, Mmmm. Thank you for sharing this with BYOB.

Kimmy said...

Hi Michelle, I'll be using this sweet bun dough to make more buns with different fillings from now cos' they are really soft and stay soft even on the third day. I also had them warmed up before serving, they were yummy as freshly baked.

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