I doubled the quantity to make 18 small buns in 2 trays. The dough was not sticky and easy to handle. Best of all I can prepare the dough a day ahead of baking by keeping it in an airtight container. Thaw it to room temperature [about 10-15 minutes] and I can make the buns.
[makes 8-9 small buns]
200 gm bread flour
200 gm bread flour
1 tbsp skimmed milk powder
1.5 tbsp castor sugar
1/4 tsp salt
2/3 tsp instant yeast
120-125 ml water [add gradually]
120-125 ml water [add gradually]
1 tbsp butter
egg glaze
toasted sesame seeds [optional]
egg glaze
toasted sesame seeds [optional]
- Mix all ingredients [except butter] together and knead [from low speed to medium high speed] into a soft dough [about 7-10 minutes]. Add in butter and continue to knead until smooth and elastic. This takes about 7-10 minutes. Form dough into a round ball, cover dough and leave to proof for 15 minutes or until double in size.
- Punch down dough to release air and divide into 9 portions [about 35-40 gm]. Roll into a smooth ball [or add fillings and make into any shapes] and place in baking tray [7"x7"x3"]. Leave to proof for about 1 hour or double in size. Brush buns with beaten egg or milk and sprinkle toasted sesame seeds.
- Bake in preheated oven at 200 degrees Celsius for 15-20 minutes. Cool on rack before storing in airtight container or plastic wrap.
I doubled the portion but baked on 2 different days in 2 different shapes - round and oblong. For the fillings, I use up some of my leftover fillings from earlier bakings. These buns have various fillings - sambal dried prawns, coconut, cheddar cheese with raisins and meat floss. The dough can also be used to bake buns with various toppings like Mexico buns, milk crisps buns and cheese/parsley etc.
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