Author Archives for Geraldine's Kitchen Journey

About Geraldine's Kitchen Journey

A simple woman who has a strong passion for cooking and baking. Amidst all setbacks, she is determined to keep going.

Single Proofed Butter Sugar Buns

Super Soft and Fluffy

It has been a while since I blogged on a new recipe for bread. I have been procrastinating to blog because have not been in my best physical condition, having suffering from insomnia, neck and shoulder. Anyways, today I felt a lot better because I was able to sleep and my pain was more manageable. So here I am blogging and sharing with you a new recipe.

This recipe yields a very soft fluffy buns, simple delectable treats to cheer you up. You don’t even need any filling to go with it, its perfect all on its own!

Ingredients

  • 250g bread flour
  • 30g sugar
  • 3g instant active yeast
  • 130g milk
  • 60g egg
  • 20g butter
  • 3g salt

Topping

  • 16 small chunks of butter
  • sugar

Other

  • 20×20 cm tray
  • baking paper
  • egg wash (1 beaten egg + 1 tbs water)

Method

  • Preheat the oven at 160 degree celsius
  • Lay the baking paper on the tray
  • Add all the bread flour, yeast, and sugar into the mixer followed by the wet ingredients (eggs and milk)
  • Use the J hook to knead the dough at low speed. Knead until dough is formed
  • Add in the butter and knead for about 2 minutes at speed 2 ( low speed)
  • Add in the salt and continue to knead at speed 2. Knead until you reach window pane stage. This will take for about 15-17 minutes depending on your machine. I am using Kenwood ChefXL titanium. The window pane stage is essential (refer to picture below)
  • Remove from the mixer, cover the dough and let it rest for 5 minutes. This dough has a high hydration and therefore would be a little tacky, please refrain from adding more flour unless it is way too sticky to handle. High hydration will result in a super soft bun =)
  • Divide the dough to 16 pcs. (roughly 30-31g each)
  • Cover the dough and let it rest for 15 minutes.
  • Round the dough tightly into a smooth ball and place it on the tray. Do the same for the rest of the dough.
  • Cover and let it proof for an hour and half or until double in size
  • Use a scissor to snip the top of the dough to create an incision. Refer to image below
  • Place a small piece of butter into the incision. Please avoid putting too big chunk, you will end up with an oily buns.
  • Brush the buns with egg wash , then sprinkle with sugar on top
  • Bake the buns for 20 minutes. Turn the tray at 10 minutes.
  • Remove from the tray and baking paper, let it cool down on a wire rack.
look at the texture, the strand looks like cotton candy lol

Honey Soy Prawn with Walnut

Finger licking good prawn that is sweet and mildly salty that you can make at home. For prawn lovers out there, here is the recipe that you must try. =). This is my first time cooking it and it definitely won’t be my last.

Ingredients

  • 20 pcs medium size prawn ( rinsed, slit and deveined)
  • 1 well beaten large egg white
  • 50g cornstarch
  • 50g chopped roasted walnut
  • 3 cloves minced garlic

Sauce

  • 5g cooking wine
  • 35g water
  • 5 g sesame oil
  • 25g soy sauce (kikkoman)
  • 75g honey

Garnish

  • chopped spring onion

Method

  • Mix all the sauce together in a bowl and set aside
  • Coat the prawn with egg white, followed by the cornstarch. Shake off excess starch. Do the same for the rest of the prawn and set aside
  • In a heated wok, drizzle enough oil to fry the prawn. Do not overcrowd the wok. Fry it in several batches at medium high heat. Ensure that the oil is very hot before frying. Use a wooden chopstick to test, when the oil surrounding the chopstick bubbles, it means it is ready. Put the fried prawn on a kitchen towel to drain excess oil. Set aside. Do not overcook your prawn, frying it between 20-25 seconds is enough. Do note to remove the floating bits of starch on the oil.
  • In a skillet or pan, drizzle about 2 tablespoon of oil. Stir fry the garlic until fragrant. Pour in all the sauce, and let it come to boil at medium high heat. You will see lots of big bubbles. Turn down the heat to medium low, and let it continue to boil for about a minute. Turn off the heat.
  • Toss in all the prawn and walnut. Ensuring each pieces are well coated with the sauce.
  • Serve on a dish and garnish it with spring onion. Serve hot.

Note If your walnut is not roasted yet, you may bake it in a preheated oven at 180 degree celsius, and bake it for about 8 minutes.

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