This is the most commonly used basic sweet bun recipe.
240g Bread Flour
60g Plain Flour
10g Milk Powder
2 tsp instant yeast
1/2 tsp Bread Improver (available from Phoon Huat)
150ml Cold Water
Using hand-knead method :
1. Mix (A) till well blended.
2. Add (B) and knead to form a dough.
3. Add (C), continue to knead to form a smooth and elastic dough.
Using breadmaker machine :
For Bluesky breadmaker
1. Add the wet ingredients to the bottom of the pan followed by dry ingredients and finally yeast. Do not let yeast touch water.
2. Set to Menu 8 1: 30 to knead the dough, this process should take approximately 20 mins.
3. Look out for the first beep which means the dough is ready. If you prefer the machine to do the proofing, just leave it as it is till 1 hr 10 mins later.
If you are using other brand, add the ingredients according to the machine’s manual.
Part 1 – 1st Proofing (ideal temperature for proofing is 38 degrees)
1. Cover dough with clear film. This will prevent a crisp crust from forming on the dough.
2. Let it proof for 50-60 mins, or till it doubles its size. It could take a longer time dependent on the room temperature, the brand of flour used.
Alternatively place a bowl of hot water in the oven and keep the dough inside to speed up the proofing process.
* The dough should feel springy when proofed.
1. Divide the dough into desired portion, or shaped if you are not putting in fillings.
2. Set aside to rest for 10 – 15 mins.
Part 3 – 2nd proofing
1. Roll out dough and wrap in desired fillings.
2. Cover the dough with clingwrap and proof for another 50-60 mins, or till it doubles its size. It could take a longer time dependent on the temperature of the room, the brand of flour used.
1. Egg wash and bake at 180 degrees for 10-12 mins.
40g dough X 14 pcs
Ingredients Source :
Alex Goh – The World of Bread
1. If you want to separate the dough for a few days consumption, cling wrap the dough and put it in the freezer after the 1st proofing. To use it, bring the dough from the freezer to room temperature to thaw, this will take approximately 1 hr.
2. If you are using the dough the very next day, cling wrap the dough and put it in the fridge right after kneading.
Quoting from Doris Greenspan – Baking from my home to yours :
” Since yeast rises best in a warm environment, and not at all when it is cold, you can put the dough in the refrigerator and send the yeast into a state of suspended animation. Although the dough will rise for about an hour after it is first slipped into the fridge, once it is cold, the rising will stop and the dough can be kept overnight”Personally I find the bread is softer after the overnight proofing/resting. I will prefer to use this method also cos the whole bread making process is shorten by half, I just need to bring the dough out to room temperature the next day, shape -> rest for 10 mins -> add fillings -> proof for another hour and it’s ready to bake.3. My oven has the temperature setting of 40 degrees hence I’ve also use it to proof the dough and within 30 mins, the dough has already proof to double size.