Sunday, October 09, 2011

Butter Sugar Buns - cooked dough method (烫面)





Butter Sugar Buns - cooked dough method (烫面)


100g bread flour
70g boiling water

300g bread flour
100g plain flour
80g sugar
6g salt
20g milk powder
9g instant yeast

175g cold water
60g cold eggs

60g butter

beaten egg


1. Add the boiling water into flour for ingredients (A). Mix well to form dough. Cover and set aside to cool. Keep it into refrigerator for at least 12 hours.
2. Mix (B) until well-blended. Add in (C) and knead to form rough dough. Add in (A) from step 1 and knead until well-blended.
3. Add in (D) and knead to form elastic dough.
4. Let it proof for 40 minutes.
5. Divide the dough into 80g each and mould it round. Let it rest for 10 minutes.
6. Roll the dough flat into 1cm thick. Place it on a greased pan. Let it proof for 45 minutes.
7. Egg wash the surface and use fingertip to make small indentation over the dough. Pipe some soft butter into the indentations and sprinkle the top with sugar.
8. Bake in preheated oven at 180 deg C for 12 minutes.

Recipe adapted from: Magic Bread 烫出面包香 by Alex Goh