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
Ingredients
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.
Glazing
Some beaten egg
About 1 tsp fine sugar
About 1 tsp spreadable butter
Directions
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.
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:
Hi NgaiLeng your butter-sugar buns look super soft. Love the colour too. Thanks for sharing.
ReplyDeleteHi Veronica, thank you for dropping by. Very happy to receive your compliment too 😆💕
DeleteMay I confirm so is 1 egg + fresh milk =140g?
ReplyDeleteHi, yes, that's correct 😄
DeleteThis comment has been removed by the author.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteHo can I using hand knead as I don't hv bread machine at home. Tks
ReplyDeleteHi Sally, you can either use autolyse or handkneading to prepare your bread dough.
ReplyDeleteAutolyse method - your can follow the steps
http://mymindpatch.blogspot.com/2016/08/sweet-pandan-bread-autolyse.htm
For handkneading, you can refer this recipe:
http://mymindpatch.blogspot.com/2016/08/sweet-pandan-bread-autolyse.html
Thanks for yr advice. BTW, may I know where u get the tiny hand clip?
DeleteI bought those "palm" shape paper clips from Giant hypermart a few years back 😁
DeleteHi NgaiLeng, may I know where u get the measuring tube for the yeast? I made the buns last night, so soft & fluffy!thanks for sharing.
ReplyDeleteHi Cassandra, happy to know you like the soft and fluffy bread 😊 . I bought the yeast measuring tube from Kitchen Caper at NUH basement, near Kent Ridge station 💕
DeleteNgaiLeng, the measuring tube is in ml or grams?
DeleteHi Julie, I assume you are referring to the yeast measuring tube. The measurement is in grams :)
DeleteThanks !
DeleteThe buns look so yummy! I am going to try the receipe. May I know what kind of bread flour you used and where can I get it?
ReplyDeleteThank you Julie 💕 I used Prima brand bread flour which can be found at most supermarkets 😊
DeleteThe buns look so yummy! I am going to try the receipe. May I know what kind of bread flour you used and where can I get it?
ReplyDeleteHi Julie, thank you for liking the buns 😊💕 I used Prima brand bread flour. You can find it in the supermarts 😊
DeleteNgaiLeng,
DeleteI baked a bread this morning using bread maker It's the best receipe I have tried! So soft and fluffy! Thank you for sharing 😊
This comment has been removed by the author.
DeleteWow, thank you Julie for sharing your positive feedback with me 😊💕
DeleteHi , can I ask ur bm knead dough time is 1.30mins mine is only 25mins so do I have to keep repeating the kneading until the same timing as urs so just 25mins will do ?
ReplyDeleteHi, the 1 h 30 min comprised of mixing, kneading and 1st proofing. So after the 25 min kneading function stops, you just need to let the dough stays in the BM for another 1 hour to undergo first proofing :)
DeleteHi, the 1 h 30 min comprised of mixing, kneading and 1st proofing. So after the 25 min kneading function stops, you just need to let the dough stays in the BM for another 1 hour to undergo first proofing :)
DeleteThanks NgaiLeng for the reply . I really appreciated. And today I just bake the coffee bread using ur recipe and I success. Thanks for sharing so much recipes with us . My kids love the bread .
DeleteHi, happy to share with you :) Thank you for sharing your good feedback with me ^^
DeleteHi , how to make coffee bun using same recipe ?
ReplyDeleteHi Sally, maybe you would like to try this coffee bun recipe :)
ReplyDeletehttp://mymindpatch.blogspot.sg/2016/03/sugar-almond-cream-coffee-sweet-bun.html
Hi Sally, maybe you would like to try this coffee bun recipe :)
ReplyDeletehttp://mymindpatch.blogspot.sg/2016/03/sugar-almond-cream-coffee-sweet-bun.html
Tks dear
DeleteYour explanation is perfect..
ReplyDeleteYour explanation is perfect..
ReplyDeleteHi, will your dough reach window pane stage after the 25 minutes knead? I just bought new breadmaker and I can't find any dough function but there's leavened dough. Is it the same function as your dough function?
ReplyDeleteHi, frankly speaking, I've never check whether the kneaded dough reached window pane stage if I use a bread maker to do the job. After the 1 hour proofing, the autolysis will help the dough to form smooth texture automatically.
DeleteI believe the "leavened dough" function should be similar to the "dough" function of my BM ;)
Hi. Thanks for your feedback.. really love your step by step instructions with picture as it really benefits the beginner like me.. Can I make into loaf for this recipe.. wanted to try this out using my breadmaker..
DeleteHi,
DeleteHappy to receive your nice feedback 😊
If you would like to try some bread maker baked breads, perhaps you can browse through the recipes I shared in my two Pinterest boards 😊
1. Whirlpool BM recipes
http://pin.it/vRhBEYt
2. Mayer BM recipes
http://pin.it/EFcCzYn
Hi. Following your green tea bread recipe, is superfine whole grain flour same s cake flour? And can I replace jasmine green tea with cold water or cold fresh milk? Don't have jasmine green tea at home..
DeleteHi, you can use plain flour to replace superfine wholegrain flour.
DeleteWhile for the jasmine green tea, maybe you can use 50% milk and 50% water to replace.
Happy baking 😊💕
Hi, sorry to disturb you again. Now I have high protein flour and Japanese bread flour. Which 1 is preferably for this recipe. Thanks
ReplyDeleteHi, I think I'll use the Japanese bread flour to get a softer texture 😊
DeleteHi, your bread looks delicious. If I want to make more breads, can I just double up the ingredients?
ReplyDeleteHi Siew Chin, thank you for liking my bread 💕 Yes, you can double the ingredient quantities for bigger portions as long as the quantity is within your mixer or your bread maker capacity 😊
DeleteHi Goh,
ReplyDeleteIf I use Panasonic cubie oven which is a small oven to bake, do I hv to reduce the temperature? How many degree n for how long?
Hi Vinita, I think you can use the same baking temperature to bake, if you pre-heat your oven. If the crust starts to brown before the 10th minute, maybe you can reduce the temperature from 170 to 160 deg C and bake till the15th minute mark :)
DeleteMy BM dough functions takes 2.05hrs whereas your timing is 1.30hrs. Ok? Btw, can skip egg for this recipe?
ReplyDeleteHi Doris, the 2.05hr dough function should be fine. You can replace the egg by milk if you want to omit the egg :)
DeleteThanks so much! Will give your recipe a try using my BM tomorrow!
ReplyDeleteHappy baking :)
DeleteThank u so much for sharing this recipe. 1st try and its a success. Bread so fluffy. Hope it stays the same way the next day!
ReplyDeleteHello! Your recipes are great, I love them. I followed ur guide and it works well for me.
ReplyDeleteMay I know if I can prepare the dough and bake the next day? How do I keep the dough to make sure it bakes well the next day?