Buns for Breakfast

Buns

Due to the implementation of circuit breaker and with the increased number of confirmed cases, plus the hot weather, I am baking buns for breakfast for the next few days to reduce my trips outside.

Thinking of doing this once a week, will see how..

Here is the recipe extracted from the book 妙手烘焙 - 奶油卷。

I am using the hand knead method, good that this is a small portion and do not need machine.

Here is the recipe:

Bread flour 160g

Cake flour 40g (or any low protein flour)

Yeast 3g

Sugar 30g

Milk power 1 tbsp

Fresh milk 50g

Water 50g (the original recipe call for 100g of fresh milk, I don't want to be so milky)

Egg 30g

Salt 1/2 tsp

Method:

1. Mix Bread flour and cake flour together in a big bowl. Pour 1/4 portion of it into another bowl and mix with salt.

2. Add the rest of the ingredients to the big bowl and mix well.

3. Then add 1/4 portion of the flour mixture (with the salt) into step 2. This will be a sticky dough.

4. Hand knead for about 15 minutes till it become a shiny dough with window pane.

5. Rest for 50 minutes to 1 hour. (For hot weather, 50 minutes or less should be ok)

6. Divide into 6 portions. Rest for 30 minutes

7. Rest for 30 minutes.

8. Preheat the oven at 170C for 10 minutes

9. Brush egg wash on top of the dough and bake for 17 to 20 minutes at 170C.

Da lah!! Freshly baked buns are ready for consumption!!.