Bread and Buns

Glad to be able to join Learn2Bake, a baking club that organized by Mumto4Angels. And this is my first attempt to participate on the September Challenge – Basic Sweet Bun Dough. Despite the long preparation time, I was having fun in making bread and variety of buns from this basic recipe. The bread and buns were not only soft when is hot, but also it remained soft after a day old.

Basic Sweet Bun Dough (Straight Dough Method)
Adapted from Alan Ooi – Bread Magic

Ingredients
A:
330 gr High protein flour / Bread Flour
½ tsp Salt
1 ½ Tbsp Milk powder
60 gr Castor sugar

B:
1 Egg – Grade A

C:
120 ml  Water
10 gr Instant yeast

D:
40 gr Butter

Method:
- Combine ingredients A together in a mixer (if you are using the mixer) or put on the work surface and make a well in the centre (if you are hand-kneading).
- Give it a slight blend before adding in ingredients B and C.
- Beat using a 'S" hook or use a scrapper to combined the ingredients for approximately 5 minutes to form a dough.
- Add in ingredients D and beat / hand knead for a further 5 minutes until the dough has a smooth surface.
- Check whether the dough is fully developed by stretching a small piece of the dough with your fingers. If the dough can be stretched into a thin layer without tearing, it is ready. But if it does not stretch well, then beat or knead further till it passes the next stretch test.
- Remove dough and leave it in a big bowl, covered with a piece of damp cloth or cling wrap. Leave bowl in a warm place and let the dough to proof for about 30-40 minutes until it doubled in size.

To make a filling bun:
- From the basic sweet bun dough (after proofing), scale dough into
50 gr portions or according to your preference. Flatten dough portions, wrap in some filling.
- Seal edges and place them on a greased baking tray. Cover and proof buns for 45 minutes or until double in size.
- Brush the surface with beaten egg wash.
- Bake in preheated oven at 190C for 12-15 minutes or until golden.
- Remove and cool on wire rack.