Super Soft Buns

Super Soft Buns 

Facebook Baking Group 

INGREDIENTS 

320g high protein flour (bread flour) 

80g low protein flour (all purpose flour)

20g milk powder 

80g sugar 

180ml pandan juice 

1 egg 

5g yeast 

1 teaspoon salt 

40g butter 

Big portion: 

• 480g high protein flour (bread flour) 

• 120g low protein flour (all purpose flour)

• 30g milk powder 
• 100g sugar (can be reduced)  
• 270ml pandan juice 
• 1.5 egg 
• 7g yeast 
• 3/4 teaspoon salt 
• 60g butter 

STEPS: 

1. Mix all ingredients except butter into the breadmaker for approximately 10 to 15 minutes. 
2. Add in butter. Continue mixing for another 5 minutes. 
3. Let proof for 1 hour till double in size. 
4. Shape the buns. 
5. Let proof for second time about an hour too till double in size. 
6. Bake in preheated oven at 170 degree Celsius for 13 to 15 minutes.  

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450g LOAF  

NOTE: 

• From the Big Portion recipe, I usually take out 450g to make a loaf. Remaining of the dough, I'll make into buns. So, I will always get some loaf and buns when I'm making roti.
• I will divide 450g into 2 and roll loosely before inserting into the baking tin. As the tin I'm using is not non-stick, so I will have to apply some oil all around the tin. This time, I tried to apply some oil on the dough before letting it ferment. Then, when it's done baking, I overturn it on a rack. I let it cool for 10 to 15 minutes. I used my hands to push the loaf down a few times on different corners so that they get away from the tin a little. Following that, I could manage to get rid of the loaf from the tin without damaging its sides when using knife (using knife is a big no-no idea to get beautiful loaf; tried many times) 
• Always let the loaf to cool down completely before slicing. #1 tip for slicing beautiful thin slices bread. 
• BAKING TIME *IMPORTANT 
• After fermenting for 50 minutes, I preheat the oven at 190 degree Celsius for 15 minutes. When checking the loaf at this point, the loaf tin top cannot open because the loaf has fermented to the top. I put the loaf tin at bottom rack with an oven tray. While preheating, I bake the loaf. 
• Then, I lowered the temperature to 170 degree Celsius and continue baking for another 10 to 15 minutes. I shifted the loaf tin with oven tray on top rack whereas the buns with another oven tray at the bottom rack. I will alternate them after baking the first 5 minutes. 
• This way, I can get both done baking at the same time. 

VARIATIONS: 

• PUMPKIN BUN 

INGREDIENTS 

320g high protein flour (bread flour) 

80g low protein flour (all purpose flour)

20g milk powder 

80g sugar 

90ml water

150g pumpkin puree (steam) 

1 egg 

5g yeast 

1 teaspoon salt 

40g butter 

I've made some delicious huge and fluffy pumpkin buns for making burgers. Taste so good!