Tuesday, March 17, 2009

Variety of buns...

Made some bread the day before my sis's wedding, using Baking Mum's sweet bun recipe..

Use small cheese cocktail sausages for the smaller buns

The soft and fluffy interior of the buns..

Whole tray of sausage buns sauna-ing in the oven.. I sprinkle some spring onions at the top of the buns to beautify it.

The recipe really yields lots lots of buns.. I made quite alot of sausage buns, 6 plain buns, and approximately 9 cinnamon rolls.. So if I were to attempt this recipe again, I'll definitely keep some dough in the freeze, or do half of the the recipe.

But I guess I won't bake any bread in the next few months.. Sigh, reason being, I really can't knead well.. And I attribute my failure to produce bread that stays soft to without owning a breadmachine/ heavy duty mixer...

Yes, my bread came out of the oven fluffy, soft and absolutely delicious, but after a few hours (5 hrs?) it starts to work it's way to become a rock..

And what I did was to munch on the sausages and dump the bread.. Which I consider that as real wastage.. =(

So I work it out that buying my bread from a bakery is better (and muchX1000 more efficient) that producing your own bread (considering the fact that you knead the dough using your bare hands).

For your information, I woke up at 5am in the morning to prepare the ingredients, and knead the dough for 1.5 hours (I'm afraid that I din knead it enough). I complete the whole bread baking process in 5 hrs time..

So from this experience, I derive the conclusion that cake baking is much much more easier.. Yes, I might try making bread again, if next time I own a kitchenAid, or bread machines.. Hehe

Enough of my grumbling.. Sharing with you the recipe (From baking mum)

Sweet Bread Dough


480g bread flour
120g plain flour (I used cake flour)
110g castor sugar
20g milk powder
4 tsp yeast

1 egg
300ml cold water ( I used cold milk)

60g unsalted butter
10g salt

  1. Mix (A) till well blended. Add in (B) to form a dough. Add in (C) and knead till dough is elastic and smooth.
  2. Gather dough to form a ball and cover dough with cling wrap and let it rest for 1 hour or double in size.
  3. Divide dough into portions of 60g each. Shape into balls and leave it to rest for about 10mins. Roll out dough and wrap with desired fillings. Shape as required and let it proof on greased baking tray for 60mins or double in size.
  4. Apply egg wash on dough and sprinkle some spring onion on it. Bake at 180C for 12mins.


Nicholas VAX said...

The bunssss make me hungry...

Carrie said...

Hi Nicholas,

Thanks for the compliment!

Xie xie for dropping by!


Cookie said...

Hi Carrie,

Sorry to hear that your bun didn't turn out well. If you have a chance, do get the book by Dan Lepard "The Handmade Loaf". It gives you lead on how to get soft nice buns without machine or extensive kneading.

BTW, I made the bun without a breadmachine and had my fair share of failure too ... heehee, so you are not alone.

Carrie said...

Hi Cookie,

Thanks for the encouragements! I'll try to get the book you've recommanded from the lib! But frankly speaking, I think cake making definitely more fun than bread making.. Hehe!

Hehe, I understand that behind every success, thr are tons of failures.. At least that's the case for me when I frist started baking.. =)