I do not usually make the same bread or buns for my family. I have always vary the ingredients of my bread and bun dough as I go along while making them. This is to ensure that the taste would be different all the time. While most of the time, I made plain buns, I did add some fillings sometime. I also vary the fillings for different bakes. As the saying goes, variety is definitely the spice of life. But whatever it is, the bread and buns usually turned out soft and fluffy.
Ingredients:
Yeast Activation:
75 g/ml warm water
10 g sugar
1 tsp yeast
Dough:
325 g bread flour
20 g sugar
1 tsp salt
75 g/ml milk
1 egg
45 g butter
10 pc chicken cocktail sausages
Egh:g Was
1 egg + 1 tbsp milk
Chicken cocktail
Method:
Egh:g Was
1 egg + 1 tbsp milk
Chicken cocktail
sausages:
Method:
- Activate the yeast. Add 10 g of sugar to 75 g/ml of the lukewarm water, stirring the water to dissolve the sugar and then sprinkle the yeast onto it.
- Once bubbles have formed (after approximately 10 minutes), the yeast mixture is ready to be used.
- Add flour to the bowl of your stand mixer.
- Add in sugar and salt.
- Start the mixer on low speed to mix up the flour, sugar and salt.
- Add the yeast mixture into the mixing bowl.
- Add milk to the mixing bowl.
- Break the egg into a small bowl (not directly so as to prevent any rotten egg being added) and then add the egg to the mixing bowl.
- Knead until a dough ball is formed. Once that is achieved, add in the butter.
- Continue to knead until the butter is incorporated into the dough.
- Continue to knead until the dough passes the window pane test.
- Grease a clean bowl.
- Transfer the dough into the greased bowl, cover the bowl with a cling wrap and put a wet towel over the cling wrap. Let the dough proof until it is doubled in size.
- Slightly flour the table top.
- Transfer the dough onto the table top.
- Roll the dough out into a long rectangular shape (horizontally).
- Fold the dough into 3 by bringing the right part onto the centre part followed by the left.
- Then roll the dough out again into a long rectangular shape (vertically) and fold into 3 again.
- Do this process at least 6 times (alternating between vertical and horizontal roll-outs).
- Once this is done, cut the dough into 10 pieces of about 61 g each.
- Roll these pieces into little balls and cover them with cling wrap.
- Take a dough ball and use a rolling pin to flatten it.
- Put a piece of chicken cocktail in the centre.
- Pick up the dough, go round and seal it up.
- Roll it on the table top into a smooth ball and place the ball onto an oiled cake liner.
- Put the cake liner with the dough ball onto a baking tray.
- Repeat this until all the dough balls have been embedded with the chicken cocktail, rolled up and placed on the baking tray.
- Cover the baking tray with a towel and let the dough balls proof till double in size.
- Pre-heat oven to 175 deg C.
- Beat 1 egg with 1 tablespoon of milk to form the egg wash. Brush the dough balls with the egg wash just before baking.
- Bake the dough balls for 20 minutes. (If your oven is very hot and the balls brown too fast, tent them with a piece of aluminium foil.)
- When done, remove the buns to cool down on a metal rack.
- Store them when they are completely cooled down.
