The beautiful light yellow crumb of these mini buns gave an obvious clue to the presence of egg and higher butter content in the bread. The aroma is up to you to imagine 😆
This yummy bread recipe was modified from a Japanese recipe I tried more than 9 months ago. However, I found the original recipe has a strong yeast odour and not sweet enough. Therefore, I made a little alteration to the yeast and sugar content to bake the bread to my liking.
Hope you'll like it too 😁💕💕
Yield: 16 mini buns in a 20cm square pan
Raw dough: 429g
Bread weight: 398g
140g egg + cold fresh milk*
30g raw sugar
2 g salt
40g cold unsalted butter
200g bread flour
3g instant dry yeast^
* add one whole egg to a container placed over a scale. Then top up fresh milk to reach 140g in total.
^ 3g of yeast is about 3/4 tsp.
All the ingredients.
Some beaten egg
About 1 tsp fine sugar
About 1 tsp spreadable butter
1. Line a 20cm square pan with parchment paper.
2. Pour all the ingredients into the bread pan following the sequence listed in the ingredients.
3. Place the bread pan into the bread maker, select the "dough kneading" function, and start the machine.
4. When the process is over, let the dough stay in the bread pan for about
15 to 20 miinutes.
As cold ingredients have been used in this recipe, they slowdown the proofing process. Therefore, needs the extra time for the dough to rise taller.
After 15 to 20 minutes,
5. Sprinkle some flour over the dough and work top before inverting out the dough.
Press down the dough to release the trapped air.
6. Divide the dough into 16 equal portions, about 26g each. Shape them into 16 ball shape doughs, by rolling up and pulling down the sides of the dough, and seal at the bottom.
Roll to shape.
Place the dough in the prepared square pan.
7. Spray some water over the doughs. Place in a closed oven to proof for about 45 minutes, or till the doughs are almost 80% touching each other.
8. Remove the dough from the oven and preheat the oven to 170 degree Celsius.
9. Brush some beaten egg over the surface.
Sprinkle some fine sugar on top.
Add a tiny portion of cold and lightly salted spreadable butter on top.
10. Bake at 170 degree Celsius for about 15 minutes at the lower rack.
Then further reduce the temperature to 150 degree Celsius and bake for another 2 to 4 minutes, or till the bread turns golden.
End of baking process.
11. Allow the bread to rest in the pan for 5 minutes before unmoulding the bread by lifting up the parchment paper. Let the bread cool down on a wire rack before serving. Enjoy 😄
Recipe modified from my previous recipe: