Today, I baked these buns using the recipe from this month's selected cookbook. I made only half portion of the original recipe cos' my hubby is away and we may not be able to finish the buns soon.
I have modified the recipe a little by making some substitution of ingredients and simplified the method. The original recipe uses whipping cream and milk.
Anyway, these buns turned out well and as implied by its' name 'Double Soft'. They are really, really soft, moist and spongy. I have also increase the pandan paste for a more intense flavour and colour. Overall, I am very happy with the outcome. These buns remain soft even on the third day.
Ingredients A
[makes 9-12 buns in an 8 inch square tin]
270 gm bread flour
1/2 tsp salt
50 gm castor sugar
2 tsp instant yeast
1 egg [set aside a little for glazing]
60 ml milk [add gradually]
1 tsp pandan paste
25 gm butter
Ingredients B - Water Roux [mix well]
1 tbsp plain flour
70 ml hot water
- Mix ingredients B in a small bowl until well combined and thick. Set aside to cool before use.
- Knead ingredients A [except butter] and water roux until soft and smooth. Add in butter and continue to knead until soft and elastic. Shape into a ball, cover to rest for 30-40 minutes or double in size.
- Punch down, divide into 9 or 12 equal portions. Shape each portion round and arrange them in a lined baking tin.
- Cover or leave it in the oven to proof for about 30-40 minutes [or double in size].
- Apply egg glaze and sprinkle some toasted black and white sesame seeds.
- Bake in preheated oven at 180 degrees for 15 minutes.
- Remove and serve immediately or leave to cool on wire rack before storing.
I'm linking this post with Cookbook Countdown Event#4 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray
Hi Kimmy your pandan buns do looked pillowy soft. As for your water roux, don't you have to cook it on the stove? Thanks for sharing this beautiful recipe. I am sure going to try them very soon.
ReplyDeleteHi Veronica, the quantity is very small, it is alright to cook it with hot boiling water. Stir well, it is like making starch.
ReplyDeleteHi,I'm PL. Planning to try this soon. Just want to confirm, is 2 tsp instant yeast used for this recipe? Thanks.
ReplyDeleteHi PL, yes, I used 2 tsp.
ReplyDeleteThanks a lot for your fast reply. I just worry it will give a strong alcoholic smell after baked. PL
DeleteHi Kimmy,
ReplyDeleteYour buns looks so fluffy and soft! Perfect with a cup of hot steaming Kopi-O!
Hi Joyce, these buns are fluffy and stay soft even on the third day. I love having bread or buns with any steaming hot drink.
ReplyDeleteBread is one of my fave things to make - especially buns. These look so nice and soft.
ReplyDeleteHi..if i want to make plain bun..just skip the pandan paste right? =)
ReplyDeleteHi Effa, yes you can. Happy Baking
ReplyDeleteHi Kimmy, when you mentioned to knead to elastic, do you need to make window pane test so that bun will be soft and fluffy? Cake I used type 65 flour ?
ReplyDeleteHi Anonymous, yes. I am not to sure what is 65 flour. Is it high protein flour? If it is then that's right.
ReplyDeleteHi Kimmy, your buns look so nice and soft! May I ask how to get pandan paste?can I blend pandan leaves with milk together n extract the same amount of liquid? Thanks for sharing!
ReplyDeleteHi Ye, pandan paste is available at stalls selling baking items in small bottles. But you can try the recipe below.
ReplyDeleteEZ way to prepare pandan paste
25 pieces screwpine [pandan] leaves - cleaned and cut small pieces
300 ml water
Blend together pandan leaves and water until fine. Strain and squeezed for the juice. Discard the residue. Strain again and store in a plastic container.
Leave in fridge for about 3-5 days before use.
Pour away the pandan water and scoop out the pandan paste for use.
Hi Ye, store bought pandan paste has some artificial green colouring. You can add some if you like a bright green colour.
ReplyDeleteHello Kim... Can I substitute milk with whipping cream
ReplyDeleteHi Priya, I have not tried whipping cream in buns. Perhaps you can give it a try with lesser amount. Not sure if it will affect the fat content of these buns.
ReplyDeleteEach ball weighs hw many grams
DeleteFollowed ur recipe... Substitute milk with whipping cream.. 30ml water plus 30ml whipping cream.. The bun turned out great... Can't post the photo here but thanks a million
ReplyDeleteHi Priya, weigh the dough then divide by the number of portions you like to make to get the weight of each portion.
ReplyDeleteHi Priya, sorry for my late reply but glad you managed to get satisfactory result for your attempt.
ReplyDeleteCan I use pandan water without pandan paste?
ReplyDeleteHi Unknown, you wouldn't be able to get the bright colour. You can make your own pandan paste from the concentrated pandan juice water by leaving it in the fridge for 2 days. Discard the clear water and use the residue at the base.
ReplyDelete