I love those soft fluffy buns that are sold in Chinese bakeries. I have always wondered how they can get them so soft. I have now discovered how this is done. There are at least two methods. This recipe is a basic method. I will feature the other method (using roux) and make a comparison of the two methods from my perspective. Watch this space!
Yeast mixture (3 gm active dry yeast + 10 gm sugar + 50 ml milk)
250 gm bread flour
12 gm sugar
70 ml milk
65 ml water
10 gm butter (softened)
10 gm butter (melted)
- Activate the yeast. Add yeast to warm water and sugar. Stir and set aside covered in a warm environment for 5-10 minutes. Yeast mixture should turn frothy.
- Attach dough blade to food processor bowl. Add flour, sugar, egg, roux, butter and yeast mixture. Start the food processor in short bursts. Add milk incrementally until lumps are formed.
- Commence kneading for 2 minutes until the dough leaves the side of the bowl. Test if the dough is ready for proofing – pull up a corner of the dough and start stretching. Dough is ready if stretched to a thin film without breaking.
- Place in an oiled bowl, cover with moist towel and place in a warm environment to proof for an hour. It is ready when doubled in size.
- Remove dough to a pastry mat. Flatten the risen dough with fingers to get rid of the air bubbles. Cut into 8 pieces.
- Fold each piece into itself to form a smooth ball. Cover and rest for 15 minutes.
- After 15 minutes, flatten and fold again to a ball.
- Pack the 8 balls of dough into a paper lined baking tin in one layer. Cover and proof for 30 minutes until double in size.
- Bake in pre-heated oven at 190°C (lowest rack) for 15 minutes until golden. Check to ensure bread is cooked (internal temperature at least 80°C).
- Remove to a cooling rack. Spread melted butter on top. Rest for 15 minutes before serving.