(adapted from I Can Bake by Agnes Chang)
Ingredients
Basic Sweet Bun Dough
A:
400g bread flour, sifted
100g plain flour, sifted
1 tsp bread improver (optional)
10g milk powder
1 tsp salt
1 tbsp instant yeast (i used 1 packet of natural yeast)
100g caster sugar
1 egg
220ml water
B:
75g butter/magarine
Fillings (chill it in the fridge for 2 hours before use)
200g butter, soften and mix with 40g icing sugar
Glazing
1 egg, lightly beaten with 1/8 tsp salt
some melted butter, for brushing on top
Method:
- Put ingredients A into a mixing bowl and mix into a smooth dough
- Add B and continue to knead until gluten has developed and it can be stretched into a very thin layer
- Cover with a piece of damp cloth and leave to rise until it doubles in bulk
- Punch down and knead again until smooth
- Divide dough into 10gm portions and shape into rounds prove for another 10-15mins
- Flatten and wrap up a little butter filling, seal and shape into rounds again and arrange them onto a greased and lined 7" round baking tin, 1cm apart until full
- Cover with a piece of damp cloth and leave aside to rise until all the buns have expanded and joined together to fill up the whole baking tin
- Glaze with beaten egg and bake in a pre-heated oven at 180 degrees for about 20mins until cooked and golden brown
- Remove from the oven, brush top with melted butter to give shine to the buns
- Leave to cool before removing buns from the baking tins
Notes: when wrapping the butter into the dough please remember to seal tightly as the dough will expand during proofing and the seal will come undone if not seal properly.
As its quite late now i did not brush the melted butter onto the top of breads hehe so no shine but beautiful all the same... night all..
12 comments:
Now.. these reminds me of the little buns in Kuala Terengganu. It's one of the must tries from KT.
I'm definately going to make these... few months later!!!
Thanks for the recipe.
Jess, the buns are evenly baked and looks yummy
wendy that's the place agnes chang mentioned in her book as well i guess it must have been very delicious for you and her to mention it
jess - thank you =)
So cute! and the filling...yum...
Har, this Malaysian never heard of 牛油小麵包 being a must-try of Kuala Terengganu!! My last trip to Terengganu was like 11 years ago ... @@ ... So ignorant of me. @@ ... Wendy, 唔該晒先啦.
Jess, thank you for convincing me that these petits pains are a must-try, with its buttery goodness. When time comes, lemme modify the bread base recipe to incorporate tangzhong. The filling recipe will remain the same. Can't live without tangzhong! Haha!
They look so cute, like honeycomb! Thanks for sharing!
thanks pigpig =)
Pei-lin awaiting your post!!
Cheah thanks =)
Cute buns, neatly lined! Looks yummy, i feel like taking off a few to eat right off the screen :)
Hi Jessie,
I realised I have the same book with you again, haha. I made this last month and it was lovely eaten fresh and warm. That was my first time making bread. But when it cooled down, it wasnt as soft as I would like it to be.
For me it wasnt easy wrapping the butter. can only wrap a small portion of butter, cos the dough cant stress enough to cover up. yours look lovely and nicely lined up. great job!
Hi bakertan, ya the wrapping ain't easy at all coz it melts too fast and indeed the buns weren't as soft the next day maybe we shd follow pei-lin and incorporate tangzhong into the dough base.
Hi Jess,
I just bought a book - Magic Bread by Alex Goh. Got this book because PeiLin says its good. All recipes inside use Tangzhong method (gelatinized dough). Will let you know when I tried it.
ok bakertan awaiting your post!!
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