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Assorted Mini Buns

With just one basic bread dough, you can create a varieties of bread rolls or buns! Great for breakfast, snack or picnic.

For this batch, I used the poolish method, ie. using pre-ferment dough (the starter). It adds wonderful flavour to your bakes and the bread stays soft.

You can make plain buns with this recipe, or add in your favorite fillings.

  • Otak bun
  • Ham & spring onion bun
  • Cream cheese red bean bun
  • Cheese & sausage bun
  • Dessicated coconut & raisin rolls

Ingredients

Poolish starter

  • 100g bread flour
  • 100g water
  • 1/4 tsp instant dried yeast

 

Main dough

  • All the poolish starter
  • 250g bread flour
  • 50g plain flour
  • 1/4 tsp instant dried yeast
  • 1 egg, about 50g
  • 110g milk
  • 30g butter
  • 30g sugar

Method

Makes 20 mini buns

Baking pan size: 30cm x 40cm

 

  1. Prepare starter by mixing together the ingredients together in a bowl or container. Cover and let it proof for 4 to 5 hours, till the starter increased to 2.5 times in volume.
  2. Mix starter and the main ingredients (except butter) together in a mixer. Knead the dough well, then add in butter.  Final kneading to get smooth dough.
  3. Proof dough for 40 to 45 mins, then divide dough into 20 portions, about 35g each. Rest for 10 minutes.
  4. Add fillings and shape the bun.
  5. Final proof for about 40 mins.
  6. Bake in preheated oven 190C for about 20 minutes.

Author

fongkitchen

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