Bun (Breadtalk Wannabe)

Ingredients (A) 
200g bread flour 
100g plain flour 
40g brown sugar 
½ sachet instant yeast (1 sachet 11g) 
1 tsp bread improver 
1 tbsp milk powder 
1 tbsp soy flour 
4 tbsp wholemeal flour 

Ingredients (B) 
180ml chilled water 
1 egg (lightly beaten, I add to the water) 

Ingredients (C) 
50ml corn oil 
a pinch salt 
50g walnuts (chopped coarsely) 

Topping 
5 tbsp pumpkin kernels 
2 tbsp sunflower kernels 
1 ½ tsp black sesame 
1 ½ tsp white sesame 
some water 

some butter to grease the pan 
some flour to dust 

Method 
Mix (A) with spatula in the mixing bowl. Use dough hook for mixer. Turn on mixer (speed 1) and (B) gradually. Beat for about 5 mins at speed 3. Rest the machine for 5 mins. Meantime, knead the dough in the bowl (wear plastic gloves). Turn the machine (speed 3) on for about 3 minutes. Rest machine again while you add corn oil. Use the spatula to incorporate most of the oil into the dough (or else the oil will splatter when you turn on the mixer, personal experience). Turn on the mixer (speed 3) and add salt. Beat for another 5 minutes, just before you end, add in the chopped walnuts. Do stretch test by pinching the dough. It should be able to form a thin membrane before breaking. 

Cover the bowl with cling wrap and leave in a warm place for first proving for about an hour. Meantime, grease the pan. To check if first proving is complete, put some flour on your finger and press into the dough. The hole should hold its shape. Take out the dough and transfer to a slightly floured surface. The dough should weight about 650g. Divide into 12 portions, each estimated about 54~55g, shape into a ball. 

Mix all the seeds together in a plate. Dab surface of the dough with some water, roll that surface on the seeds. Place them on the greased pan and cover with cling wrap. Let it rise for another hour. Bake them at 175 degrees C for 20 minutes. 

Extra points to note : I came across recipes advising punching the dough down to release air. I did, but I realised I was wrong when I watched the bread making process on Youtube. So don't take the word 'punch' literally like me.. ahahaha..  When you take out the dough from the bowl and when you roll them into balls is enough to release the air.

by reirei

Hot cross bun

recipe from Alex Goh. 

Ingredients: 
(A) 
250g bread flour 
35g sugar 
1/2tsp salt 
1/2tbsp milk powder 
1/8tsp cinnamon powder 
2tsp instant yeat 

(B) 
1 egg 
100ml cold water 

(C) 
25g butter 

(D) 
70g raisins 
20g mixed peel 

Topping paste 
50g plain flour 
1tbsp oil 
60ml water 

Method: 
1. Mix (A) till well blended. Add (B) and mix to form dough. 
2. Add (C) and mix to form a smooth elastic dough. 
3. Add (D) and mix till well blended. 
4. Let it prove for 45mins. 
5. Mould dough into balls and leave them to rest for 15mins. 
6. Divide dough balls into 50g pieces and mould them into balls too. Put them balls too. Put them in a greased tray. 
7. Let it prove for 45mins or till double in size. 
8. Prepare topping paste: Mix plain flour with oil, then add water and mix to form a smooth paste. Set aside. 
9. Brush with egg wash and pipe a cross on top with topping paste. 
10. Bake in the middle of the oven at 190C for 12-15mins. Serve.

Rock Buns

100g plain flour | 
1 level tsp baking powder | sifted 
1/4 tsp salt 
50g margarine 
50g sugar 
50g raisins-opt 
appt 1/4 egg, beaten | 
1/2 tsp vanilla essence | mixed 

mtd: 
1) cut the margarine into small pieces in the flour 
2) rub the margarine into the flour till the mixture resembles fine bread crumbs 
3) add raisins and sugar. mixed with a fork 
4) add the egg 
5) break the dough into rough heap, place on greased baking sheet 
6) bake at 190°C for 15-20 mins or till golden brown 


by camomile

Rock Buns

150 g self-raising flour, sifted
50 g wholemeal flour
Large pinch of salt
50 g softened butter
2 tbsp sugar
30 g golden raisins
30 g mixed peel
100--120 ml plain milk

1. Preheat oven to 190°C. Lightly brush a baking tray with a little softened butter.
2. Combine the self-raising and wholemeal flours in a small mixing bowl and stir in the salt. Mix the butter into the dry ingredients with your finger tips until well distributed. Add the sugar, raisins and mixed peel.
3. Pour in the milk while stirring the mixture with a fork--add just enough to make a soft but not sloppy mixture (the actual amount of milk you need for this will depend on the absorbability of the flour). Do not over-work the mixture--stop stirring once it start to come together.
4. Working quickly, arrange small piles of the mixture (about 2 rounded teaspoons each) on the baking tray, leaving 3 cm space between buns to allow for some expansion. Bake in the preheated oven for 15 - 17 minutes (depending on the size of the buns) or until they are lightly coloured.
5. Serve warm with butter

by jc_mum

Sweet Potato Buns

Pre-ferment Dough

377g bread flour
216 ml water
11g fresh yeast (halved if you used dried yeast)
5g sea salt
11g skm milk powder

Mix all the ingredient and knead into a soft dough. Cover it with clingwrap and leave it to prove for 17 hours

Main Dough

162g bread flour
16g skm milk powder
5g sea salt
65g sugar
135ml water
5g fresh yeast
43g butter
269g mashed purple sweet potatoes (divided into 2 portions)

Thaw the pre-ferment dough and cut into small pieces.

Knead all the ingredients (except butter & half sweet potatoes) together. Add pre-ferment dough piece by piece. Knead after each addition until soft and smooth. Add butter. Knead until stretchable.

Put the dough in a large bowl, cover and let it rest for 25-30 min. Divide the dough into 16 pcs, let it rest for 20min. Flatten each small dough and wrap with the remaining mashed sweet potatoes. 

Shaped and let the buns prove for another 45min before baking them at preheated oven at 180deg for 30-35 min. You can egg wash the buns before baking.


by bluemoon