Food & Drink Magazine

Buttery Bun

By Rumblingtummy @RumblingTummi
Saw that someone tried out this recipe and commented that it stays soft even on 4th day.  So I definitely want to try it.
I wanted a more fragrant bun so I modified it a little to my liking.
Buttery bun
Learning experience:
Though the bread stays soft on the 3rd day, I somehow prefer a lighter fluffy texture than this.  This is definitely good for those who first try their hand at making bread as it is easy to manage.
What you need:
300g bread flour80g water80g whipping cream30g egg30g sugar3g instant yeast3g salt35g butter
Combine all ingredients except butter, knead until smooth.
Add in butter and continue to knead until windowpane stage.
Shape into a ball and let it proof for an hour.
Punch down and divide dough into 9 portions.
Shape into balls and then roll into tear drop shape, bench rest 10 mins.
Using a rolling pin, roll into 25cm length.  
Flip over and roll down gently.  Seal edge.
Place into the pan and let it proof until 80%.
Brush with egg wash and sprinkle sesame seeds.
Bake at 190℃ for 16- 17 mins.
Buttery bunIf you have enjoyed this post by Rumbling Tummy, be sure to follow her on Facebook, Instagram, Pinterest, Twitter

Back to Featured Articles on Logo Paperblog