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Friday, April 29, 2016


Finally, baked these buns which I have short listed to try since Mimi shared the recipe in her blog.
Since my hubby is away, it is good time to baked buns as it will take us a longer time to finish a loaf of bread.
These buns are soft, moist and it is good with the melted chocolate inside. Nice to have them with a cup of hot beverage.
Recipe adapted from MiMi Bakery House [slightly modified]
250 gm bread flour  [I used 200 gm bread flour + 50 gm wholemeal flour]
20 gm black sesame powder [1 heaped tablespoon]
20 gm castor sugar
1 1/2 tsp instant yeast
1/2 tsp salt
150 ml milk
1 tbsp butter
some toasted black and white sesame seeds
some chocolate rice or chips - filling [optional]
  1. Knead all ingredients together [except butter] into a soft dough.  Add in butter and continue to knead until soft, smooth and pliable.
  2. Shape into round, cover and let it rest for 20-30 minutes.
  3. Punch down, divide into 9 or 12 equal portions.  Roll into balls.
  4. Flatten each ball, wrap 1 teaspoon chocolate rice or chips,  gather the edges and roll into a ball.  Finish doing the same for the remaining.
  5. Arrange dough in a lined baking tin, leave to proof for 1 hour.  Apply egg glaze and sprinkle some toasted black and white sesame seeds.
  6. Bake in a preheated oven at 170 degress C for about 15-20 minutes. Remove from the pan, serve immediately or allow the bread to cool completely on the cooling rack before storing.

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