Breakfast

Breakfast

Spring Onion Buns

I used the recipe for the dough from my most popular blog, the single proofed pillowy soft milk bread. I have received a lot of inbox messages that they love this recipe so much. So here I am sharing with you that you can also use the same recipe for buns, less sweet but soft as well. If you prefer sweeter buns you can visit my pork floss buns.

Ingredients (dough)

Ingredients

300g bread flour
3g instant active yeast
30g sugar
40g whipping cream
30g well beaten egg
150g full cream milk
20g butter (cut into small pieces)
3g salt

Other

Egg wash (1/2 beaten egg + 1/2 tbs water )

Topping

100g chopped spring onion
1 beaten egg
20g oil
1/2 tsp salt
1/2 tsp white ground pepper

Method (topping)

Mix all the ingredients together

Method (dough)

Preheat the oven at 180 degree celsius
Mix all the wet ingredients together (cream, full cream milk, beaten egg) then set aside
Add all bread flour, yeast, and sugar into the mixer followed by the wet ingredients
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 to get the long strand like texture that you can see from the photo. (拉丝）
Divide the dough into 10 equal balls , cover with plastic and let it rest for 15 minutes
Use a rolling pin to flatten it into rectangular shape. Flip the dough and roll it up like a swiss roll. Seal up all the edges. Place it on the baking tray with baking paper, seam down. Do the same to the other dough. ( Refer to pictures below). Note: just LIGHTLY flour your work area if the dough is sticky otherwise refrain from doing so. Use a blade to make slit in the middle (please refer to picture below) . You may dip your blade in little oil to facilitate smoother cut on the dough.
Cover and let it proof for about an hour and half or until the dough becomes double in size.
Spread some filling in between the slits, brush some egg wash on the sides of the bun. Do the same for the rest of the buns
Bake for 13-15 minutes.

Single Proofed Butter Sugar Buns

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, lightly flour the work area , cover the dough and let it rest for 20 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.