Yield: 4 buns
100g bread flour
1/2 tsp dry yeast
10g raw sugar
65g low fat milk, warm in rice cooker
10g butter, room temperature
Mix 1 tsp of beaten egg with 1 tsp of syrup
1. Pour bread flour into a clean mixing bowl.
2. Dig a hole in the centre of the flour, add sugar and dry yeast into it. Scoop about 5 tsp warm milk into the yeast sugar mixture. Wait for about 1 minute to activate the yeast.
|Dig a hole in the centre and add in |
the sugar and yeast
3. When you see tiny air bubbles start to appear, pour in the remaining milk, leaving about 20ml of milk behind. Stir to mix the ingredients, add in balance milk if the mixture is too dry. Continue to mix until all ingredients form a ball.
|Add a few spoon of warm milk to the|
yeast and sugar to activate the yeast
|Mix all the ingredients together|
before kneading with an electric
hand mixer with dough hooks
4. Use an electric hand mix with dough hooks to help you knead the dough. First kneading takes about 4 minutes or when the dough become smooth.
|Using a dough hook to knead|
5. Add soften butter to the dough and continue second kneading which takes about 5-7 minutes, or when the dough no longer feel sticky. You can pull out one part of the dough, if it stretches to a film, then the kneading has completed.
|Add softened butter to the dough|
|After the butter is well incorporated with|
the dough, it is ready for 1st
|When kneading is done, you should be able|
to stretch the dough.
6. Shape the dough into a ball and place in a rice cooker to do the first proofing. Switch on the 'keep warm' mode for 8 minutes. After switching off the 'keep warm', let the dough sit in the rice cooker for about 50 minutes or when the dough size double.
Start the "keep warm' mode for 10 min,
switched off and leave the dough
in the rice cooking.
|Finish first proofing. The size of the dough|
7. To test whether the first proofing has completed, coat the index finger with flour and poke into the centre of the dough. If the hole did not close up after pulling out your finger, the proofing is done. Otherwise, continue the proofing for another 10 minutes.
|First proofing has completed as the hole|
did not close up
8. Remove the dough from the rice cooker, and deflat the dough by pressing down. Roll up the flattened dough and return it to rice cooker to rest for 10 minutes.
|Deflate the dough after 1st proofing|
|After deflated the dough, roll it up |
and rest for 10 minutes
9. Take out the dough and divide it into 4 portions using a dough cutter or knife. Shape into a ball and place on a baking sheet, leaving about 1 cm gap in between.
|Divide the dough into 4 portions|
|Pull down the dough from top to |
bottom of form a ball
|Shape the dough into a ball shape|
before the 2nd proofing
10. Slightly warm up your HappyCall double pan, place a gridiron in it, follow by the 4 doughs. Close the lid tight and let the doughs proof in the HCP for about 20 minutes. While proofing, turn off the heat.
|Place a gridiron in the HCP to prevent|
burning the base of the bread
11. After the 20 minutes proofing, glaze the surface with egg glaze.
|Glaze the surface with egg|
12. Start baking the bread at medium low heat for about 20-25 minutes. Close the lid tight.
|Glase the buns before baking|
When the bun surface is lightly press,
the depression will bounce back
14. Cool the buns on a wire rack before keeping it in a bag.
|Cooling the buns on a wire rack|
|When the buns have cooled down,|
store them in a plastic bag