Wholemeal Red Bean Buns

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It’s a long weekend this week. The best time to stay at home and bake… 

Added red bean paste as the fillings inside these wholemeal buns. Don’t know why Zann doesn’t like red bean. 

Recipe 

150g bread flour (I used the TW bread flour) 
150g super fine wholemeal flour 
5g instant yeast
40g brown sugar 
1 large egg (60g)
210ml milk (I used skim milk)
40g unsalted butter 

The usual straight  dough method. 
Bake in preheated oven at 170d for 24mins. 

Milk Bread Loaf

b2

Milk bread loaf for everyone once awhile when I have the time to bake. 

These bread took me nearly 24 hrs to complete. Nevertheless, they are very soft and good to eat on its own. 

 

Recipe 

Sponge Dough
bread flour 182g
instant yeast 2.5g
warm milk 110g

Combine all and proof at room temp until the dough size doubled, then set aside in the fridge to proof for 16-24hrs.

Bread Dough
bread flour 78g
milk 62g
sugar 21g
butter 21g
salt 4g

Combine all, together with the sponge dough, except the butter. Knead the dough until the dough is smooth, add in the butter. Continue to knead until the dough is elastic. Set aside to proof for 30mins. Divide into 3 portions. Shape and proof. Bake in preheated oven at 180d for 35mins.

 

Butter Bread Bun

b2

I wish I have more time for myself… My mind wanted to bake but my body was too tired to do so these past few days. Anyway, I tried today. Baking these simple butter buns for the kids. 

 

b3

 

Recipe (makes 8) 

bread flour 150g
wholemeal flour 25g
cake flour 25g
sugar 5g
salt 3 g

milk 110g
egg 30g
maple syrup 10g
unsalted butter 40g

** the usual straight dough method
** Bake in preheated oven at 180d for 15mins