Tag Archives: butter

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

Butter Milk Bun (奶香牛油包)

This butter bun is so addictive that I made it twice in a week. Its ingredients are simple yet the taste is overwhelmingly good. The buttery and milky taste is a perfect match that you cannot resist – truly more than the sum of its parts. My husband fell prey to the tempting snack and even ate 4 buns in a day! Nothing beats a nice homemade bun!

Ingredients (yields 20 buns )

Dough Ingredients

  • 430g bread flour
  • 100g all purpose flour
  • 80g sugar
  • 10g milk powder
  • 7g instant active yeast
  • 260g water
  • 1 large egg (55g)
  • 60g unsalted butter (chopped into small chunks)
  • 9g salt

Note1: Since we are using two kinds of flour, it is preferably to sieve the flour. A small percentage of all purpose flour helps give a softer texture as compared to all high gluten flour which is the bread flour.

Method

  • Mix the dry ingredients followed by the wet ingredients into the mixer using a dough hook except the salt and butter. Mix for about 2 minutes at speed 2 until a dough is formed.
  • Add in the butter , and continue to knead for about 2 minutes at low speed (speed 2)
  • Add in the salt, and continue to knead until the dough becomes elastic and gluten has developed. The dough should be a little tacky but not sticky. Add little flour if it is too sticky.
  • Set aside in an oiled container and cover for about an hour or until the dough double in size (depending on your room humidity and temperature).

Filling

  • 200g room temp butter (cut into chunks )
  • 80g icing sugar
  • 200g milk powder

Method

  • Sieve the icing sugar and milk powder together
  • Add in the butter
  • Use a spatula or by hand (wearing food grade gloves), and start mixing until it becomes a pasty dough. Refrigerate.

butter crumbs coating

  • 25g butter (cold butter cut into small piece)
  • 10g icing sugar
  • 40g all purpose flour

Method

  • Sieve the icing sugar into the flour, then give a gentle mix using a spatula
  • Add the butter, use the tip of your finger to rub the butter on to the flour. Do it until no butter can be visibly seen. The texture should be look like sand. The method is similar to how you make streusels. Set aside.

Assembling and baking Method

  • Preheat the oven at 180 degree celsius
  • Punch out the air on the dough and divide it into 20 portions. Approximately at 50g each. Cover and set aside
  • Divide the filling into 20 balls. Approximately about 23-24g each
  • Get one dough, flatten it and place one ball filling into the middle and wrap it, round it up into a ball, and gently use your palm to flatten it. Ensure that the filling is well wrapped inside.
  • Place each bun in individual waxed casing.
  • Do the same for the rest of the buns
  • Cover and let it rest for about 30-45 minutes or until double in size . Note that the time given is just a guideline as it all depends on your room temperature and humidity.
  • Brush with egg wash (1 beaten egg +1 tsp water) , then sprinkle it with butter crumbs.
  • Bake for 15 minutes (rotate the tray at half way through of baking )
  • Let it cool down completely on a wire rack