Saturday, June 11, 2011

Aspiring Bakers #8: Mini Butter Buns 牛油小面包

After my bread machine died in September last year while making the Super Soft Custard Bread, I finally muster enough courage to make bread again, by hand.

I first saw these mini butter buns from Min's blog and find them really cute. The recipe is also simple enough for me who is starting breadmaking all over again. The dough is easy for me to manage, it turn non-sticky after kneading for sometime. Wrapping the buns with butter needs a bit of time and effort, other than that I'm quite enjoying the whole process. :)

I like the smell of breads fresh from the oven, you know when you walk pass the bakeries? This time the smell comes from my kitchen. It makes you forget how your wrestle with the dough earlier and the few hours spent just to make these buns. Although the ingredients are simple (no eggs and milk/cream used), the softness of the bread is still good. Surprisingly, on the next day, it still remain as good as yesterday.

Dough: Not sticky
Same day softness: 7/10
Next day softness: 7/10

Mini Butter Buns 牛油小面包 (from 孟老师的三色土司)

Ingredients (makes 25 mini buns)

150g bread flour
15g sugar
1/8 tsp salt
1/2+1/8 tsp instant yeast (sorry for the funny measurements because I halved the recipe)
90ml water
10g unsalted butter

50g butter
10g icing sugar
pinch of salt (I added because I like it a bit salty)


1. Mix the ingredients in the filling. Chill in the fridge for 1 hour so that it is easier to wrap later.
2. Mix all ingredients in the dough except butter and knead until the dough is smooth.
3. Add in butter and continue to knead the dough until it becomes smooth and elastic and able to stretch into a thin film without breaking.
4. Place the dough in a lightly greased mixing bowl. Cover with cling wrap and let proof for about 60 minutes.
5. Lightly knead the dough to punch out the gas. Divide the dough into small balls of 10g each.
6. Slightly flatten the small dough, wrap in the butter fillings and pinch to seal well. Roll the balls round and place them in a greased baking tray 1cm apart (I use 8x8in tray which is a little too big).
7. Cover with cling wrap and proof for another 40 minutes.
8. Brush the top with egg mixture and sprinkle sugar on top.
9. Bake in preheated oven at 180 deg C for 20 minutes.

Recipe adapted from: 孟老师的100道面包 and Min's Blog

I am submitting this Mini Butter Buns to Aspiring Bakers #8: Bread Seduction (June 2011), hosted by Jasmine of The Sweetylicious.