Ingredient A:
- 300 g Bread flour
- 30 grams is granulated sugar
- 1 egg
- 160-170 g Milk (adjust + & -)
- a pinch of salt
- 4 g yeast
- 20 g butter
- Egg wash - 1 egg + 1 tbsp milk
Method:
- Mixed all ingredient A, knead until a dough ball is formed.
- Add butter, continue to knead,
- Proof the dough till double in size. Knead to release air bubbles and
- (slap and fold x2 many time till window pane is reached)
- (You may also use a blender machine is you have one)
- Shape the dough into a round ball @60 gram each.
- Place the dough on a parchment paper in baking pan.
- Let them proof till double in size. Egg wash the buns gently.
- Bake the dough in a pre-heated oven at 160 deg. C for 18 min.
- Remove the buns from the baking tray to a metal rack to be cooled down.
- This recipe makes 8 buns @60 gram each depending on how large you make them.
- You can easily double the recipe and save some for later!
- You may also double the portion and add fillings base upon your preferences like garlic, cheese, coconut, butter, hot dogs the option are endless. We will do that next time.
- For richer traditional Chinese buns filling like pineapple, roast pork, curry puff and endless choice. We go into this next available time.
- We often freeze some of these for later, otherwise we would eat buns fast just munching is so full filling yummy especially when just out from the oven so very fresh indeed.
- Let cool completely — I usually let mine sit for 4-6 hours on a wire rack on the counter.
- Place in an airtight plastic bag and freeze and eat it upon needed.
- To thaw, place on a plate lined with paper towel to absorb any extra moisture and let sit at room temperature until soften. You can also thaw at a low temperature in the microwave or just steam in a pot of boiling water.
Notes:
- Okay, so when you're mixing dough by hand versus when you're mixing it by machine the two yield basically different results.
- A machine has a powerful motor, and so in a professional kitchen the motor is so powerful, that what that motor does is it beats air into the dough and it oxidizes the dough, and therefore it causes the fermentation to occur more quickly.
- When you're kneading something by hand, you're really not adding the same kind and ditto for when you're using a stand mixer at home. You're really not adding a lot of air, like a professional mixer would be adding into your dough and so you have basically, a slower fermentation process which generally yields more flavor.
- That's one of the reasons why I'm a fan of mixing dough's by hand, because you're not adding that air. You're not accelerating the fermentation process. You're slowing it down and when you're slowing it down you're just adding more flavor to the dough. Those are some of the main differences between mixing a dough by hand and mixing a dough by machine.
