Circuit Breaker Day 56
Ever since my injury has gotten worse, I had not been baking much. The doctor's advice was to bed rest and to pop up my feet. Thanks to hubby and girl who took over either the cooking or spinning out to get our meals.
With him going back to work, we will have to depend on courier service which often delivers not so warm food.
I was itching to bake buns and I saw my IG buddy baking this lovely Salted Butter Buns.
As my family prefers buns with fillings, so I tried to replicate the famous one we have in my area, the Peanut Bun
The buns tasted nice and soft when freshly baked, however, it became a little hard the next day.
As for the fillings, it is not wet enough to hold its content. So I need to find out how to bind it without adding oil to it.
What you need:
160g of 1 egg + milk
20g sugar
250g bread flour
2.5g instant yeast
20g salted butter
5g salt
Method:
In a mixing bowl, combine egg, milk, sugar and bread flour. Knead until dough is formed. Rest for 30 mins.
Add instant yeast and knead until combined.
Add in salted butter and salt. Continue to knead until window pane stage.
Shape into ball and let it proof for an hour or double in size.
Punch out the air and divide the dough into 9 portions. (I get about 49g each).
Shape into ball and bench rest for 10 mins.
Roll into disk, fill in the peanut fillings, seal, and place into 9” square tin. Cover and proof for 1 hour.
Brush the top with egg wash and sprinkle chopped peanuts.
Bake at 180°C for 15 minutes or untill golden brown.
Enjoy!
