Bread Dough

May's baked buns

The below bread ingredients (A), (B),(C) and (D) bakes me about 15-20 pieces of buns, slightly bigger than the size of a fist.

A. Breadflour mix
100 gm bread flour
70 gm boiling water

Mix well, cool it in a bowl
Cover the bowl with cling wrap
Put it in the fridge for 2-12 hours

bread dough

When breadflour mix is ready (2-12 hours later)

B. Bread mix
300 gm bread flour
100 gm plain flour
50 gm sugar
1 teaspoon salt
9 gm instant yeast (about 1 full teaspoon)
175 gm milk
1 large egg

Mix bread mix till well blended.  You can use the mixer.
Then take out breadflour mix and cut it into small pieces and mix with bread mix into dough

C. Dice 60 gm butter and add into dough and knead to form an elastic.

Knead the dough until tacky and soft, not sticky.  Poke a finger into the center of the dough until the bottom.  The hole should not spring back or see if it is elastic by stretching a bit of dough without breaking.  If too sticky, add a little flour gradually (about 50gm or so) and check its tackiness.

Once ready, cover the dough with clingwrap and leave it in warm enclosed place, let it proof for about an hour.

Divide the dough into required weight and mould it round.  Roughly about the size of one golf ball as it will increase in size when it proof.

Cover it for about 10 mins and it is ready to bake.

My dough is usually too soft, so I usually use a fork and spoon to separate the dough into the small pieces that I want.

D. Put aside a bit of egg and another bowl of water to be used for brushing on the bread.

Buns to be baked

Bake for about 30-40 mins at 150 degree celcius in temperature for each tray.

You can add any toppings for the bread or just bake it plain:

• Sliced ham, sliced cheese
• Sliced hotdog
• Sugar and peanuts
• Fried chilly dried shrimp
• Curry chicken 
• Chocolate chips

ham and cheese buns