Soft Fluffy Bun (basic method)
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)
1. 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.
3. 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.
4. 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.
5. 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.
6. Remove dough to a pastry mat. Flatten the risen dough with fingers to get rid of the air bubbles. Cut into 8 pieces.
7. Fold each piece into itself to form a smooth ball. Cover and rest for 15 minutes.
8. After 15 minutes, flatten and fold again to a ball.
9. 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.
9. 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).
10. Remove to a cooling rack. Spread melted butter on top. Rest for 15 minutes before serving.