Sweet Dough Bun Again ... Asian Style ...

This time I used another recipe for my Sweet Dough Bun and it turns out Soft, Fluffy and Yummy too. Everyone in the family loves it. These buns did not go into the bin, but into everyone's mouth. :P

Sausage Buns in pleats and Mini Sausage Buns in Roll topped with Black Sesame

Plain Sweet Buns, Egg washed and topped with Black Sesame

Tick Tock Tick Tock... 15 mins on 150 Deg C

Tick Tock Tick Tock ... 10 mins @ 150 Deg C

Nicely Brown

Mini Sausage Buns

Sausage Buns

My girls are enjoying their buns

Clarisse says : Finger Licking Good. MMMummm MMMummm...

Chloe says : Mama, Chloe's Sausage Bun. Can I have more please.

Ingredient :- 

500 grams High Protein Flour

14g Instant Yeast

1 tsp Salt

75grams of Sugar

2 tsp Condensed Milk

1 Egg

50 grams Butter

50 grams Shortening

230ml Cold Water

** Hopefully, I didn't miss out anything, will double check again **

Procedures:-

1. Mix all the Dry Ingredient in a bowl. Flour, Yeast, Salt, Sugar

2. Add in the Condensed Milk & Egg. Mix Well with hand

3. Add in Butter & Shortening. Mix Well with hand

4. Place the mixed ingredient in the Standing Mixer, with hook attachment slowly add in the water and knead at low speed for 1 minutes

5. Continue to knead at medium speed for 10 minutes

6. Let it proof for 30 mins

7. After 30 minutes, Stretch the dough and fold over and let it proof for 15 - 20 minutes

8. Then, Stretch the dough again and fold over and let it proof for another 5 - 10 minutes

9. Divide dough in your desire size and form them into a ball. I used 30 grams for the small sausage bun and 60grams for the bigger bun.

10. Rolled these doughs flat and fold them over and let it proof for 5 mins

11. Shape the dough according to your liking, pleats, rolls, balls etc etc.

12. let it proof for 30 minutes

13. Egg wash them

14. Place into the Preheat Oven for 10 - 15 mins @ 150 Deg C, since it is short baking time, just watch it. As long as it turns brownish, you can take it out from the oven to cool. 

These buns turn out quite good. I quickly tasted it while it is hot, and the texture was soft and fluffy. Unexpectedly, they are all still very soft when they are already cool, and taste even better when it is cool. 

Love it. Will definitely use this recipe for other fillings like Tuna, Sardine etc...

The whole process took me 3 hours. From measuring ingredient to mixing the ingredient. From waiting for 1st proof till the last proof. From shaping the dough to the final touch of egg wash. Lastly baking. It is not difficult, the tougher part to me is shaping them. Most of the times are waiting for these dough to proof. Great work & Great result.