I got this recipe off Kichen Capers Forum, but the actual source was from 'The World of Bread' by Alex Goh. Its easy to make (with the help of Kenwood Patissier of course!). Baking bun takes couple of hours, but most of the time is spent waiting for the dough to proof. Every step after handling the dough, you need to proof before moving to the next step.
But the wait was rewarding! Soft and sweet bun! I've tried stuffing with Tuna, Chicken Curry and bacons. Bacon Bun was the best! YUM!
BASIC SWEET BUN DOUGH
Ingredients
(A)
Bread flour 480 gm
Plain flour 120 gm
Caster sugar 110 gm
Milk powder 20 gm
Dry yeast 4 tsp
Bread Improver 1 tsp (optional)
(B)
Egg 1 no
Cold water 300 ml
(C)
Unsalted butter 60 gm
Salt 10 gm
For Tuna filling:
2.5 cans of Mayonnaise Tuna
Ingredients
(A)
Bread flour 480 gm
Plain flour 120 gm
Caster sugar 110 gm
Milk powder 20 gm
Dry yeast 4 tsp
Bread Improver 1 tsp (optional)
(B)
Egg 1 no
Cold water 300 ml
(C)
Unsalted butter 60 gm
Salt 10 gm
For Tuna filling:
2.5 cans of Mayonnaise Tuna
- Mix (A) till well blended (just use a spoon to stir to mix well). Add (B) to form a dough. Add in (C) and knead until dough is elastic and smooth.
- Gather dough to form a ball and cover dough with cling wrap and let it rest for abt 50-60 mins or double in size.
- Divide dough into portions of 50 or 60 gm each. Shape into balls and leave it to rest for abt 10 mins.
- Roll out dough and wrap with tuna fillings. Shape as required and let it proof on lined or greased baking tray for another 50-60 mins or until dough is double in size.
- Egg wash dough. Bake dough at 180-190C for abt 12 mins
0 comments