I have always love bread.... And I used to buy those 6 buns or 9 buns in a pack from the bakery shop... Until one day I was food blogging for new recipes to try again... I saw from HHB about this Sweet Buns she made, it really looks so tempting... So I tried... and.... there....!!!
The sweet buns were really sweet and it's so soft... We all can't help it but started eating the buns... We had even put Nutella inside the sweet buns, taste wonderful as well...Daddy suggested that I can probably tried putting in some fillings next time.Sweet Buns are just FANTASTIC!!!
Ingredients:
(I make around 16 mini buns as shown in my 1st picture)
150g bread flour
150g cake flour
5g active dry yeast
3g salt
125g milk
1 egg
60g caster sugar
50g butter
(1 egg, beaten, for glazing)
Ingredients:
(I make around 16 mini buns as shown in my 1st picture)
150g bread flour
150g cake flour
5g active dry yeast
3g salt
125g milk
1 egg
60g caster sugar
50g butter
(1 egg, beaten, for glazing)
Method:
1. Mix all dry ingredients in a mixing bowl. Add in milk, egg and butter. Mix into a dough.
2. Place the dough on a lightly floured work surface. Knead the dough until the gluten is fully developed (see tip below) and the dough is elastic, smooth and non-sticky. It will take about 25 mins to knead the dough by hand. Initially the dough will stick on to the work surface. Do not be tempted to add more flour or even give up kneading! After continuous kneading, the dough will no longer stick to the work surface.
3. Place the dough in the mixing bowl and cover with a damp towel or cling wrap to seal in the moisture. Allow the dough to ferment(or proof) until double in bulk. This will take about 1 hr. To test whether the dough has been fully proofed, press a finger into the dough and withdraw quickly. It should leave a deep impression and spring back very slowly. For an insufficiently proofed dough, the impression will spring back instantly.
4. Take out the dough and punch out the gas produced. Let the dough rest for about 15 minutes. Cover with a damp towel or cling wrap.
5. Divide the dough into small portions or as desired. Shape and add fillings as desired. Arrange dough in a greased or lined pan. Let the dough proof for the second time for about 30-45mins. Cover with a damp towel or cling wrap.
6. Brush the top with egg wash. Add almond flakes on the top of the buns, as desired.
7. Bake for about 15 minutes in a preheated oven at 190 degC. Remove from pan and cool on wire rack.
2. Place the dough on a lightly floured work surface. Knead the dough until the gluten is fully developed (see tip below) and the dough is elastic, smooth and non-sticky. It will take about 25 mins to knead the dough by hand. Initially the dough will stick on to the work surface. Do not be tempted to add more flour or even give up kneading! After continuous kneading, the dough will no longer stick to the work surface.
3. Place the dough in the mixing bowl and cover with a damp towel or cling wrap to seal in the moisture. Allow the dough to ferment(or proof) until double in bulk. This will take about 1 hr. To test whether the dough has been fully proofed, press a finger into the dough and withdraw quickly. It should leave a deep impression and spring back very slowly. For an insufficiently proofed dough, the impression will spring back instantly.
4. Take out the dough and punch out the gas produced. Let the dough rest for about 15 minutes. Cover with a damp towel or cling wrap.
5. Divide the dough into small portions or as desired. Shape and add fillings as desired. Arrange dough in a greased or lined pan. Let the dough proof for the second time for about 30-45mins. Cover with a damp towel or cling wrap.
6. Brush the top with egg wash. Add almond flakes on the top of the buns, as desired.
7. Bake for about 15 minutes in a preheated oven at 190 degC. Remove from pan and cool on wire rack.
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