Homemade Burger Bun (Water-roux)

I think I get addicted to this "water-roux" method of making buns for now. :)

I made a batch of Sweet bun dough yesterday by doubling the quantity of the recipe. First, I prepare a bigger quantity of "water-roux": 50g bread flour + 250g water (yield about 265g water-roux). So, I took half of the "sweet bun" to make this burger bun. I put the rest of the dough (after first proofing)in the fridge for my next day use. :) There is some balance of the "water-roux" enough for another sweet bun, if I remember correctly. Hmm... what fillings should I use next?

Somehow, I find making sweet buns using "water-roux" is a breeze, what I mean is the proofing time. Slightly longer than "straight dough" method, about 40 minutes or more during the final proofing.


This was how the texture of the bun looks like: very soft and fluffy! 软绵绵的，好吃极了! :D

The basic sweet bun recipe as follows:

(This recipe yields: 9 pieces at 60g each)

Ingredients A:
Bread flour 210g
Cake flour 56g
Milk powder 20g
Caster Sugar 42g
Salt 1/2 tsp
Instant yeast 6g

Ingredients B:
Egg 30g
Water 85g
Water-roux 84g

Ingredient C:
Unsalted butter 22g

Method:

1. Knead dough till smooth and elastic.
2. Basic fermentation: about 40 minutes
3. Divide dough into 9 equal parts. Each weigh 60g.
4. Form each dough into a ball. Rest for 10 minutes. (Room temperature)
5. Final proofing: about 40 minutes (temperature: 38 deg C, humidity 85%) **
6. Bake in a preheated oven at 180 deg C for about 15 minutes.

** Unlike my bread loaf, I let it rise naturally in a warm place, without the use of hot water.

I couldn't tell you how's the texture looks like tomorrow as these two buns were my lunch today! :D


Recipe adapted from: 65 度C汤种面包 by 陈郁芬Homemade Burger Buns (Water -Roux)

My Otah Bun

This was our breakfast yesterday. Unlike store-bought otah buns with thin slice of otah, I use a bigger portion and thicker otah! :) Bought a few of otah pack at the Expo last weekend. The otah was quite spicy and tasted very good. Yummy! My kids like it very much. This is the otah I bought:


I use a Sweet bun dough from "Bread Magic" by Alan Ooi. The sweet bun is very 扎实 and fit the otah very well. 咬劲十足！一极棒！:D

Brown Rice Milk Buns

If you have a copy of "孟老师的100道面包"，you will find this recipe familiar: 糙米饭鲜奶面包. Who would have thought of using brown rice to make bread? Do you? :)

The original recipe is a plain bun with 50g of 松子(pine nuts?) and wheat germs as decoration. Since I didn't have these two ingredients on hand, I made a bold decision to change it a savoury buns, incorporating chicken cheese sausages. Sausages are a favourite among my kids and husband. So, if my buns didn't turn out well, there would be three more mouths to help me finish them! (My husband hates brown rice! )

I did not cook the brown rice just to make these buns. But rather it was our lunch (me & my 2 kids). I just reserved 50g of the cooked rice as my tangzhong starter.

I was very doubtful initially:

1. whether my tangzhong starter was cooked correctly or not?
2. whether the dough was easy to handle or not?

Luckily, everything turned out well. The dough was rather easy to handle and the dough was proofing normally thereafter.

Once the buns had cooled, I was very anxious to test the texture of the bun. Well, needless to say, it was very nice: soft & fluffy. It tasted just like a normal bun but with the goodness of brown rice. :)

I had tried a number of recipes from 孟老师and most of the times it turn out very good. She has a couple of unusual bread recipes which I hope to try one of this day. This is one of them. :) Next round I'll make it plain. May be as a burger bun?

My favourite sweet bun

My kids love buns. Buns with hot dog, pork floss, and lotus seeds are their favourites. My little son has very sweet tooth. He likes anything sweet! :)

This is a very versatile recipe. You can bake it as a loaf or turn it into a sweet bun just like this lotus seed buns.


One thing I like best about this recipe is that all the ingredients are very basic: water, bread flour, milk powder, sugar, salt, butter (sometimes I substitute with corn oil), and yeast

I try to double the recipe and keep half in the fridge so that whenever I feel like making buns or loaf, I have one ready-made. :)

My two kids love to eat lotus seeds buns. However, my husband prefers savoury buns in the morning...




The texture of the bread: soft and fluffy!
Recipe over here.

Cheese Bacon Roll 培根乳酪捲

Our breakfast last week. Recipe from “孟老师的一百道面包".

This recipe only uses 50g of water plus 70g of egg white. Hm... interesting recipe to try. What to do with the egg yolks you may ask? I used them in my fried rice.

Like smallsmallbaker, I also encounter sticky doughs using the bread machine on many occasions even though I'd tried opening the cover :( To counter this problem, I normally take out the dough and knead from my table-top plus "throwing & banging" （摔打） it on the table-top. Find that this "throw & bang" method actually develop the elasticity of the dough faster. Of course, you must have some patience lah!
(Make 5 pcs)
Ingredients A:
200g bread flour
15g Castor Sugar
1/4 tsp Salt
70g egg white
2g (1/2 tsp) instant yeast
50g water

Ingredients B:
15g unsalted butter

Fillings:
5 pcs bacons
5 pcs cheddar cheese (cut into half each)


Method:

1. Using low speed of your mixer, mix all ingredients A till it forms a dough. Change it to medium speed and knead till dough becomes smooth.

2. Using low speed, add in the unsalted butter. Change to medium speed and knead dough till it becomes elastic.

3. Place the kneaded dough in a mixing bowl, cover with cling wrap. Let it ferments for 80 minutes.

4. Divide dough into 5 equal parts. Round them up and cover with cling wrap. Rest for 10 minutes.

5. Using a rolling pin, roll the dough into a rectangle shape (16 cm x 10 cm).

6. Flip the dough, place bacon follow by 2 pcs cheese on top. Roll up the dough like swiss roll style. Use a sharp knife to cut a slit through the centre. Gently fold the cut side up and place in a baking tray.

7. Lightly press the dough and cover with cling wrap. Final proofing: 25 minutes.

8. Glaze with egg wash. Bake in a preheated oven at 190 deg C for about 20 minutes.
We find that bacon baking this way does not taste as good. However, this is only personal preference. This roll remained soft even after 2 days.

Red Beans Buns

Have been lazy blogging lately...

Managed to get hold of this book “孟老师的一百道面包”when my brother went to Taiwan a couple of weeks back.

Saw two very unique bread: "bamboo charcoal Cheese Toast"“竹炭乳酪土司” and "Garlic Squid Buns" ” “墨鱼香蒜面包” in her book. Bet you can't find in Singapore! The two bread are all in black! Real BLACK!!!

Anway, I decided to bake a simple "Red Beans bun" using my homemade red beans paste which I made a few weeks back.

This "Red Beans bun" recipe was taken from “孟老师的一百道面包". I was surprised and pleased that this recipe uses very little sugar and butter. One thing I like about this book is that the recipes all yield about 8 pieces (just nice for a family of four).

I made these buns on Thursday and it still remained soft on Saturday morning after I warm it in the oven! My little son commented that the bread was delicious than the fillings... !

Recipe as follows:
(Make 8 pieces)

Ingredients A:
Bread flour 200g
Cake flour 20g
Castor sugar 25g
Salt 1/4 tsp
Instant yeast 3g (1/2 tsp + 1/4 tsp)
Milk powder 15g
Egg 25g
Water 115g

Ingredients B:
Unsalted butter 15g
Red beans paste 200g

Ingredient C:
White Sesame Seeds 20g


Method:

1. Using low speed of your mixer, mix all ingredients A till it forms a dough. Change it to medium speed and knead till dough becomes smooth.

2. Using low speed, add in the unsalted butter. Change to medium speed and knead dough till it becomes elastic.

3. Place the kneaded dough in a mixing bowl, cover with cling wrap. Let it ferments for about 60 minutes.

4. Divide dough into 8 equal parts. Round them up and immediately put the fillings inside. Shape the individual dough. Cover with cling wrap and let the shaped dough rest for 15 minutes. After the resting period, use your hand to slightly flatten the rounded dough.

5. Using a scissor, cut an inch at 8 sides of the flatten dough:
- First, cut the top & bottom, left & right. Follow by a cut on each portion.

6. Brush the doughs with egg wash. Wet the tip of a rolling pin and coat it with white sesame seeds. Imprint the rolling pin (with the sesame seeds) onto the dough.

7. Bake in a preheated oven at 190 deg C for about 15 minutes.


Recipe source: “孟老师的一百道面包"

Cheese Potato Bread 乳酪洋芋香草面包

Made a batch of these bread buns for breakfast a few days ago.

Recipe as follows:

(Make 12 pieces)

Ingredients A:Bread Flour 300g
Castor Sugar 15g
Instant Yeast 6g
Water 165cc
Egg 30cc

Ingredients B:
Salt 5.4g
Milk powder 6g
小茴香 3g (I omitted this.)

Ingredient C:
Unsalted Butter 15g


Ingredient D:
Shredded Cheese 150g


Fillings:Mashed potato 200g
Bacon 60g
Onion 10g
Salt - some
Pepper - some
Parsley flakes - some


Others:Egg - for glazing
Shredded cheese - for topping


Method:

1. Use your basic kneading of dough: Add ingredients A,B,C & D to form a dough.

2. After the first fermentation, punch out the gas, weigh the dough and cut into 12 equal pieces.

3. Round each dough into balls with seams side down. Cover with a damp cloth and let it proof for 20 minutes.

4. For filling:
a) Sweat out the oil in the bacon in a frying pan till crispy. Chop into small pieces
b) Cut and chop onion into small pieces.
c) Fry the onion till fragrant. Add the bacon pieces till combined with onion. Dish up.
d) Add in the mashed potato. Stir till well combined with the onion bacon pieces.
e) Add salt, pepper and parsley till well combined. Set aside to cool.

5. After 20 minutes of proofing, take out one dough. Using your hand, flatten the sides of the dough. With the centre of the dough protruding up, lightly press out the gas.

6. Add in about 25g of the fillings, seal and wrap up into a ball.

7. With the sealed side down, put the shaped doughs onto a baking tray. Slightly press to flatten them a little. Final proofing: 20 to 30 minutes (with humidity: 85%)

8. After the final proofing, use a scissor to cut a small cross in the centre of the dough.

9. Glaze with egg wash and top them with some shredded cheese.

10. Bake in a preheated oven @ 180 deg C for 15 minutes.

These buns smell very nice when fresh from the oven. However, we found it a tad too salties.......:( But the next day, it wasn't that salties, strange! I passed a few of them to my sisters, niece and nephews. They tried and commented that they were very nice and not salties at all!! One of my nephew thought it was a store-bought one! :D If you're trying, may be you want to reduce the shredded cheese quantity which is incorporated in the dough.



Recipe source: <曾美子教你第一次做面包>

Ham & Cheese Buns

Our breakfast this morning.

Original recipe yield 19 pcs. I half the quantity to suit my family.

Recipe as follows: (yield about 10 pcs)

Ingredients A:
Bread flour 250g
Castor sugar 50g
Salt 3g
Instant Yeast 5g
Butter 25g (I use corn oil)
Egg 25g
Water 125g

Ingredients B:
Ham (Shredded)
Cheese slice 5 pcs (cut into half: triangle)
Some almond slices (for decoration)
Some mayonnaise (for piping)
Egg (for glazing)

Method:

1. Use your basic kneading process.
2. Once dough double, punch out the gas, divide into 50g each.
3. Round them up to form a ball. Rest for 5 mins. (I let them rest for 10-15 mins)
4. Slightly flatten the dough and wrap some shredded ham.
5. Round them up again. Using a rolling pin, roll them into a round shape.
6. Send them for proofing. (About 45 mins)
7. After the proofing, glaze with egg wash, place a piece of cheese on top.
8. Piped some mayonnaise across. Sprinkle some almond slices on top.
9. Bake in a preheated oven @ 200 deg C for about 15 mins. (I think about 12 mins is enough.)
I think because of my oven temperature, my buns always turn out to be a little on the brown side. :( But anyway, these buns were very yummy! My little son wanted me to make again! :D


Recipe source <简易家庭面包制作> by 王志雄/游纯雄.

Tuna & Ham Buns

Made this as our breakfast.

This recipe is quite interesting: the flattened dough was first filled with ham, roll up swiss roll style, fold up one end to the other and cut up from the centre, after that pull out the cut side. With the cut side up, the dough was sent for final proofing. Thereafter, glazed with egg wash and filled the centre with tuna mayonnaise.




Of course my "gongfu" for shaping dough was not up to standard as compared to the two expert baker lah!

Once the buns were out from the oven, I tried piping some tomato sauce on top. Look more appetizing with the tomato sauce, right?

My three testers at home gave thumb-up for these buns. :)

Original recipe yields 19 pieces. (I half the quantity which yield 9 pcs, just nice for the four of us.)

Ingredients:

Bread flour 500g

Caster sugar 80g

Salt 6g

Dry yeast 10g (I used instant yeast)

butter 30g

Egg 50g

Water 250g

Filling A : Ham, glazed egg wash

Filling B:

Tuna 100g [I use 1 whole can of tuna flake (in water)]

Celery 20g (I omitted)

Mayonnaise 40g

Onion 20g

Black pepper 3g

Note: I find that the quantity given for filling B is too little. So I made more or "agar agar". I'm sure you can use store bought one if you think is too much work to make your own tuna mayo. I like to try making my own as I find that store-bought one tends to have more mayo.:(

I use my normal kneading method as the basic dough kneading method in the book is quite long!

Method:

1. Use your basic kneading process.

2. Once dough double, punch out the gas, divide into 50g each.

3. Round them up to form a ball. Rest for 5 mins. (I let them rest for 10-15 mins)

4. Flatten the shaped dough and place a piece of ham on top.

5. Roll up swiss roll style. Fold up one end to the other.

6. Using a cutter, cut the centre of the fold up dough.

7. Open up the cut dough with the cut side up.

8. Send for proofing. (about 45 mins to 1 hour)

9. After proofing, glaze with egg wash and spread a layer of tuna mayonnaise on top.

10. Baked in a preheated oven @ 200 deg C for about 15 mins.

11. Once out of the oven, piped some tomato sauce on top.

One thing I like about this book is: most of the recipes are shown step-by-step. It even showed the length & width of the shaped dough before and after proofing. For example this tuna ham buns, before the 2nd proofing, the length is about 8cm, the width is about 6 cm. After proofing, the length is about 10cm with the width 8 cm. This allows me to gauge whether my shaped dough is proofing correctly or not.

Recipe source <简易家庭面包制作> by 王志雄/游纯雄.

Pandan Red Beans Cupcake Bread

This was our breakfast a couple of days ago. Made this using a sweet buns recipe from "Bread Magic".

The original recipe is called "Sesame Seeds Pandan Scroll". Since I do not have any ring mould to hold the shape, I decided to replace it with paper cupcake just like my peanut butter cupcake bread. This time round I used a better cupcake to hold the dough. And the bread turned out very nice: taller with full body! :))

However, I did some modifications to the recipe:
1. For the sweet buns:
- I used half bread flour and half cake flour.
- I added a teaspoon of pandan paste to the dough during kneading.
- I used a coffee red beans paste

Recipe as follows: (Make 11 pieces)
Ingredient:
1 quantity "basic sweet bun dough

For Filling:
250g pandan bean paste
Some white sesame seeds

For glazing: 1 egg (beaten)
Method:
1. Leave dough in a big bowl, covered with a damp cloth. Proof for 30 minutes in a warm place till it double in size.
2. Scale dough at 55g portions each. Shape into a small balls, rest for 10 minutes.
3. Flatten and roll out each ball of dough. Put in some bean paste filling. Seal and wrap. Then roll it flat once more. Cut an opening in the middle and invert dough to the exterior, glaze with egg wash, coat with sesame seeds.
4. Place on a greased tray, enclose each portion with a 2.5" greased ring mould. Leave to proof for 45 minutes. (You don't have to grease the tray if you're using paper cupcake.)
5. Bake in the middle layer of a preheated oven at 180 deg C for 12-15 minutes. Remove moulds. Cool bread on a wire rack. (For using paper cupcake: remove the paper cupcake and cool well on wire rack. If you like, put the bread back to the cupcake once the bread has cooled well.)
My elder son liked it very much that he brought it as his snack during his school recess. He remarked that the coffee red beans tasted like chocolate!
Unlike those store-bought buns which are light and airy (and I mean really light and airy!) , these bread buns are solid “ 扎实” and moist. The sweetness from the red beans paste is just right to our liking.
Recipe source: Bread Magic by Alan Ooi

Char Siew Buns

Finally, I'd made my first savoury "char siew buns" with homemade char siew yesterday. Char siew, be it bun or bao, is my husband's favourite. My kids love it too, but not me!

I use a "sweet buns" recipe from Happy Home Baker, char siew fillings from Aunty Yochana, and char siew from Lily Wai Sek Hong.

This sweet buns recipe is a keeper! The texture of the bread was very soft. However, my husband commented that the fillings were too sweet and he preferred the char siew to be in bigger chunks...!! He also noted that the buns aged and not as soft as it was baked yesterday........ :( What a fussy eater!!

Nonetheless, my kids love it :)

My Tangzhong (汤种)面包 - Spring Onion Buns

I made it! My most successful 汤种面包 (water-roux method) so far ! :)

Using the water-roux starter which I prepared yesterday, I made a batch of these buns. Looking at the smooth and satin second rising (shaped dough), my heart leaped with joy! I knew that my buns would be perfect today! Finally all that trying and guessing....

Here are the close-up of the bread texture:

So soft and fluffy....

I think my last few attempts failed (2nd rising) lies in the temperature.... must be 38 deg C. And I also think must follow the author's procedure/method to the T, then you can achieve this soft and fluffy stage, including when to add ingredients (dry & wet) and butter.

The following was the first batch of 汤种面包 which I made yesterday (using Florence's recipe: bread loaf). I'd included some pandan paste into my loaf. But unfortunately it didn't rise to the brim :( but the bread texture is the same... soft and fluffy... My husband said GOOD! (Wow! he rarely used the word "good" to my bakes... only "not bad"!)

My tiny loaf (think dough surface a bit dry that's why the cracked!?)

BTW, this bread remained soft and fluffy even today:) My sons simply loved it :)


Recipe source: <香葱面包 > “65度C 汤种面包” by Yvonne C.

Peanut Butter Cupcake Bread

When I took out my muffin pans and paper cupcakes this afternoon, my elder son thought I was making cupcake! :)) Indeed, the final products were somewhat similar to cupcakes. :)

This is a recipe taken from "Aunty Yochana". This is my first attempt doing a twisted bread. Of course the final products were a far cry from hers lah! Despite the appearance, the breads smelt very delicious during baking. :)

Initially I was rather hesitant to do the full recipe (500g is a lot, mind you!). In the end, I halved the recipe. But, soon regretted it! Half recipe only yield about 11 pieces "cupcake bread"! Not enough for us! The next round I'll do a full recipe and improve my skills. :)

Recipe as follows:

Ingredients: (Bread Dough)

400g bread flour

100g hong kong flour ( I use plain flour)

10g instant yeast

90gm sugar

5g salt

30g milk powder

300g water

60g butter or margarine

Filling: (Mix all together)

200g peanut butter

50g roasted almond nibs

Some extra almond nibs for sprinkling

1 beaten egg for glazing

Method:

1. Mix all the bread dough ingredients into a mixer bowl except butter. Beat for 10 mins till dough is formed. Add in butter, continue beating till smooth and elastic. Cover the dough and let it rest for 1 hour.

2. Weigh and scale dough to 60g each. Rest for 10 mins.

3. Wrap up the dough with peanut butter fillings. Use a rolling pin to roll into a tongue shape, then cut into strips. Hold both ends together and twist it into a bowl and place into a greased muffin cup. Arrange onto a baking tray. Cover and let it rest for 45 mins or till double in size.

4. Glaze with beaten egg and sprinkle almond nibs on top.

5. Bake in a preheated oven at 190 deg C for 10 mins.

Recipe source: Yochana's Cake Delight

Ham Buns

Nothing fanciful just homemade ham buns for breakfast and as a snack for my younger son's outing tomorrow.

I used the sweet buns method from "Bread Magic" except:

1. use half bread flour and half cake flour;
2. omit milk powder and use fresh milk (banana flavoured);

Initially I wanted to make "Ham Twists" but found it not easy to twist and interweave. Guess what I did? I use a scissor to cut out and join them together! :) To make sure that they will join pretty well, I top them with diced cheddar cheese. You can tell from the pictures that I'm too liberal with the topping! Oops!!
Here is the recipe:
Ingredient:
1 quantity "basic sweet bun dough"

For filling:
10 pieces sliced ham

For glazing:
1 egg (beaten)

For topping:
Cheddar cheese (diced)
Some dried bonito flakes ( omitted)



Method:
1. Leave dough in a big bowl, covered with a damp cloth. Proof in a warm place for 30 minutes or
till double in size. ( Mine took more than an hour to double.)

2. Divide dough into 10 equal portions. Roll and shape each portion into a long roll.

3. Place in a piece of ham and wrap up. Leave on a greased tray, spaced apart for spreading.
Make a slit through the centre and plait, interweaving one strand with the other. Wrap tray in a
roomy plastic bag. Let rise until double in size taking 45 minutes.

4. Glaze with egg wash and topped with cheese.

5. Bake in a preheated oven at 180 deg C for 15-20 minutes.



Hope they like it :)



Recipe source: Bread Magic

Caterpillar Rolls

Made these buns and rolls using a "coffee red-bean paste" given by my in-law.

The sweetness of the paste was ok: not too sweet. However, the coffee flavour wasn't that strong. Despite this, my two boys love them very much. My elder boy remarked that the rolls resembled like a "caterpillar" ;) and he wanted to bring it to school tomorrow :)



On closer look, it did resemble a caterpillar :)

Recipe as follows:

Ingredient:

1 qty "basic sweet bun dough

For filling:

250g red bean paste

some sesame seeds

For glazing:

1 egg (beaten)

For topping:

some white sesame seeds

Method:

1. Leave dough in a big bowl, covered with a damp cloth. Proof in a warm place for 30 mins till dough is double in size. Scale dough at 60g portions. Shape them into small balls and rest the dough balls for five mins.

2. Flatten and roll each ball of dough into a round. Place in a little filling, seal and wrap into a round. Roll flat once more and make several slits (use a dough cutter). Roll up and place on a greased baking tray. Repeat process with the rest of the dough. Cover with a damp cloth and leave them for 45 mins to rise a 2nd time.

3. Glaze with egg wash and sprinkle top with sesame seeds. Bake in a preheated oven at 180 deg C for 12-15 mins. Tray should be placed in the middle rack of the oven. Remove when golden. Cool well on wire rack.

Recipe source: Bread Magic by Alan Ooi

Sesame Seeds & Garlic Buns

Sigh! What shall we have for breakfast tomorrow? After browsing my recipes files, decided to bake these buns as I've all the ingredients on hand. I'd used corn oil in place of the butter called for in the "basic sweet bun dough".

My house was filled with the delicious aroma from the garlic bread...

Sesame Seeds & Garlic Buns (Make 8 buns)

Ingredient:

1 qty "basic sweet bun dough"

For garlic mixture:

100g butter (softened), 5 pips garlic (finely chopped)

1/2 tbsp parsley (chopped), 1/2 tsp salt (I used spring onion i/o parsley)

For Topping:

100g white sesame seeds

For glazing:

1 egg (beaten)

Method:

1. To make garlic mixture: Combine all ingredients in a blender and blend well.

2. Leave the dough in a big bowl, covered with a damp cloth. Let it proof in a warm place for 30 minutes until double in size. Scale dough at 80g portions and shape into balls.

3. Leave them to rest for 10 minutes. Flatten and roll out each ball of dough into a long shape. Glaze with egg and coat surface with white sesame seeds.

4. Place them on a greased baking tray. Cover and proof for the 3rd rising, taking about 45 minutes. Slit top and spread in garlic mixture. Baked in a preheated oven at 180 deg C for 15-20 minutes till golden. Cool well on wire rack.

Enjoy!

Recipe source: Bread Magic

Look at how my younger son enjoying his bread :))

Another Hot Dog Buns

This is my family's favourite bun. Made this countless times! :) Wanted to share with others that you can actually use corn oil in place of butter for bread (much healthier). This is my findings after trying with loaves and buns. I see no different in texture of the bread if corn oil is used.

Recipe as follows:

(Make 16 buns)

Ingredient A:

300g bread flour (I add abt 2 tbs more - add 1 tbs at a time)

1/2 tsp salt

1+1/2 tbsp milk powder

50g caster sugar

Ingredient B:

125ml water

1+1/2 tsp instant yeast

1 egg

Ingredient C:

40g butter (I use 40g corn oil)

For glazing:

1 egg (Beaten)

For filling

8 pieces chicken sausages/frankfurters (halved)

Some chilli sauce, some dried Rosemary (bottled) (I use tomato sauce)

Method:

1. To make bread dough: Combine ingredient A in a mixer and mix well. Add in ingredient B and beat till a dough is formed. Add in ingredient C and beat till dough is smooth and elastic to the touch.

2. Leave dough in a big bowl, covered with a damp cloth. Let it rise in a warm place for 35 minutes until double its original size. Divide dough into 35g portions. Flatten and roll out each portion dough into a longish shape. Place a halved sausage roll in the centre, roll up and seal. Arrange on a greased tray, well spaced apart. Cover and rest for the next 40 minutes until buns double in size once again.

3. Glaze with beaten egg wash and decorate with a spread of chilli sauce. Sprinkle some dried Rosemary on top. Bake buns in a preheated oven @ 180 deg C for 15 minutes. Cool well on a wire rack.

Recipe source: Bread Magic

While waiting for the buns to cool off, my sons asked for the buns. :)

Wholemeal Buns

Sigh! Just noticed that the fresh milk I bought last week is expiring today!!! (Now, why didn't I check properly in the first place???)


Another recipe taken from "Bread Magic" : Wholemeal Bread. However, I replaced the iced water with fresh milk and shortening for butter. Instead of the egg glazing, I used a cooking oil with blend of carrot, that's why the orange coating on the buns.




May be because of the milk and butter, these buns tasted exceptional even on its own! I think my oven temperature is quite erratic, because the outercrust is slightly on the hard side. But, my younger son liked it very much. Next time will use less oil for coating because it's kind of oily...! :-( Overall, this is a good wholemeal bread to make again :) But I may not bake it often because my husband's tummy can't take "wholewheat".... and I can't much either!