Friday, November 09, 2012

Bread-Straight Dough #2 面包-直接法#2

I was recommended to try this recipe by my baking kakis Ivy & Yen Ni last week. Just in time as I am getting bored with the bread recipe I am using for quite some times. I prefer straight dough than any other recipe although TangZhong & 5c low temp method sounds interesting and yield soft bread too. Straight dough is more suitable to my lifestyle and timing as I have 2 active toddlers to handle at home. As and when I feel like making bread, I can just do it. =P

My tasters rave about this simple recipe. It's simply taste good on it's own or you just need a simple spread to go with it if you want to!

Mini bun in egg tart mold~ =)

Butter Buns

(Yield about 14 mini buns)

250 gm bread flour
25 gm cake flour
5 gm instant dry yeast
15 gm milk powder
40 gm caster sugar
1/2 tsp salt
100 ml water, about 36C/97F
80 ml milk, about 36C/97F
40 gm butter, softened at room temperature
Whisked egg, for egg wash


1. Mix all ingredients (except butter) in a mixer/breadmaker or knead by hand. When all the ingredients come together, knead in butter until the dough passes the thin membrane test.
2. Roll it into a ball. Place into a lightly greased bowl, cling wrap. Let it proof until it's doubled in size, about 30mins – 45mins.
3. Grease the cupcake holder. (or any desire holder or even just a baking tray!)
4. On a clean table top, deflate the dough and cut into 30-35g dough each. Roll  each into a ball shape. Place them in the middle of cupcake holder. Clig wrap loosely and let it proof until doubled in size, took about 30-45mins.
5. 15 mins before the dough is ready for bake, preheat oven to 170c. Egg wash the doughs. Bake in preheated oven for about 10 to 12 minutes or till golden. Remove the buns from the oven and let it stand for 2 to 3 minutes. Turn them out from the tin onto a wire rack.

Notes from Christine
1. The texture of these butter buns is wonderfully soft and fluffy. The leftovers can be kept soft overnight. Just reheat them with your oven and they taste like those fresh from oven.
2. Don’t have time to knead the dough but you still want fresh buns for breakfast? Here’s a workaround. Make the buns the night before, up to the point where they're shaped and put in the tin for the 2nd round of proofing. Wait until the dough has risen halfway, almost touching one another. Yet don’t wait until they are fully risen. Cover with lightly greased plastic wrap, and refrigerate. The next morning, remove the buns from the fridge, and let warm and rise, keeping them covered, for an hour or so. Remove the plastic wrap and bake the buns as instructed in step 3.

Notes from Hippomama:

1. If you find the dough is sticky to handle, floured your table top as per Christine’s recipe. Do not add too much as the bread may turn out too dry/hard.
2.  The proofing time stated in Christine’s and mine are different due to the temperature and humidity in the air in our country. Use “proof till double in size” as guideline. You can see here on how to test if the dough is done proofing. 

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