Instead of the usual loaf, i decided to turn the red bean bun bread into something more fun looking.. a flower-like bun!
Because i make bread and buns so often, i believe this needs no introduction anymore. It’s our weekly staple but in different shape. I love how fragrant this milk bread is, good to eat even if it’s good ol’ plain!
One thing though, if you’re looking for super soft bread texture after keeping it for a day, this bread won’t do. However, if you were to eat it on the day it is baked, then no problemo!
Nothing a microwave cannot do. If the buns are not as soft as you like them to be, all you need to do is zap them in the mircowave for 10 seconds and voila! – Super soft + warm bun again! ;)
After eating bread on a almost daily basis, my personal preference now leans towards breads that are not-overly-soft. In fact, i like my breads a little chewy. Super soft bread that stays soft after dayssss gives me goosebumps! :P Having said that, let me just try water roux the next time round and i’ll see if it stays super soft even after a day. If it does, well.. that might change my perception again on super soft bread.
from Happy Home Baking
143g fresh milk (I used HL low-fat fresh milk)
25g caster sugar
250g bread flour
4g Instant yeast
38g butter (unsalted)
- Place milk, egg, followed by caster sugar, salt, bread flour and yeast into the pan of the bread machine. Set to Dough function. Add in the butter after 8 ~ 10 mins into the kneading cycle. Continue to let the bread machine do the kneading. Stop the machine after the kneading cycle. Re-start the machine and let the dough knead for another 10mins before stopping the machine.
- Remove dough from the bread pan, let it proof in room temperature in a mixing bowl, covered with cling wrap. Let proof for 60mins.
- Remove dough and punch out the gas. Divide dough into 3 equal portion. Roll and shape into balls. Let the doughs rest and relax for 15 mins. (this ‘relaxing’ time is needed so that the dough will be easier to roll out and shaped).
- On a lightly floured surface, flatten one dough and roll out into a longish shape. Roll up the dough swiss-roll style. Do the same for the two remaining doughs.
- Flatten the rolled-up dough and roll out again into a long rectangular shape. Roll up tightly, and make as many rolls you can, swiss-roll style for the second time. Do the same for the two remaining doughs.
- Place doughs in lightly greased bread tin/pan. Let the doughs proof for the second time, until it fills up 80% of the tin/pan. Cover with cling wrap.
- Bake at pre-heated oven at 180 ~ 190 deg C for 30 to 35mins.
- Unmould the bread immediately when removed from the oven. Let cool completely before slicing.
If you are gonna shape the bread into individual buns, skip step 4 and 5.
Instead, divide the dough to roughly 60g each and roll them into a ball. Flatten it, put in the red bean filling and conceal nicely. Again, flatten the ball down and using a very sharp knife, make deep cuts all the way down around the dough. This will give the bread the flower shape. Resume method 6-8 but if you don’t cover up using cling wrap, it’s fine too :)
Can’t resist putting this up!
Look who was around when i was photographing? ^_^
Beep, who simply can’t help it but loveeeees being in my photos! He kinda know i am rather taken by the silly stuff he pulls off just to get into the pictures :)