Yeah, it's Sunday again….meaning I have the whole day to bake something that requires extra time compared to other items and that is ………."BREAD OR BUNS"!!! Yes!!, I just love to bake bread or buns, given the intervals of resting time in between, both for me and the dough, haha………and the outcome is always so satisfying, I just love it !
Today, I'm going to bake some 'Sausage & Chicken Floss Flower Buns', don't get confuse, it's nothing actually compared to the normal Sausage Buns, just that this one, you spread some mayo on the top of the bun when it came out of the oven and then sprinkle some chicken floss on it……..as for the outlook of the bun, it looks kinda like a flower with 5 petals, that's all……..if you don't want all this fancy stuff, just plain Sausage Buns with/ without the chicken floss will be just as yummy ^_^
This time I chose to use the 'Basic Sweet Bun Dough' recipe from one of my cookbook – Y3K Bread Magic by Alan Ooi. This book would be a good investment as the recipes inside are all those commercial buns and breads that we can normally find in the local bakery………well, if you can bake it yourself, then you might not need to visit the local bakery so often like I used to………..plus, you'll have so much satisfaction seeing the bread or buns that comes out from your oven , looking so commercialize leh………^_^, of course practice makes perfect, right………So, Happy Buns Baking today, folks……..cheers!
Oh yes, just to let you know the texture of the buns – it's really soft and even after 3 days in the fridge, when I warm it up in the toaster, it still is very soft and FYI, this time, I did not use the mixer to knead the dough at all……..it's all 100% 'hand-knead' as I want to see the difference. Moreover, to tell you the truth, every bread kneading instruction tells you that you have to pass the 'stretch test' in order to know that your dough is ready,………………but hey, I did not pass the stretch test this time, as after kneading for about 30 minutes, I'm done with all my strength I have……….and call it done. But, the texture was no difference to me at all compared to the one that has passed the test……………..it's just as GOOD and SOFT!! So, start kneading …………..hehe ^_^
Basic Sweet Bun Dough (Straight Dough Method)
330gm high protein flour / Bread Flour
½ tsp salt
1 ½ Tbsp Milk powder
60gm Castor sugar
1 egg – Grade A
10gm instant yeast
- Combine ingredients A together in a mixer (if you are using the mixer) or put on the work surface and make a well in the centre (if you are hand-kneading). Give it a slight blend before adding in ingredients B and C. Beat using a 'S" hook or use a scrapper to combined the ingredients for approximately 5 minutes to form a dough. Add in ingredients D and beat / hand knead for a further 5 minutes until the dough has a smooth surface. * Check whether the dough is fully developed by stretching a small piece of the dough with your fingers. If the dough can be stretched into a thin layer without tearing, it is ready. But if it does not stretch well, then beat or knead further till it passes the next stretch test. (Like I mentioned earlier, I did not pass the test, but my buns are still fine :P)
- Remove the dough and leave it in a big bowl, covered with a piece of damp cloth or clingwrap. Leave bowl in a warm place and let the dough to proof for about 30-40 minutes (or even longer if room temperature is not warm) until it doubled in size.
Ingredients: 1 quantity of 'Basic Sweet Bun Dough'
For topping: 250gm chicken floss, 100gm Mayonnaise and 10 pc chicken sausages
For glazing: 1 egg (beaten)
- When the dough is done proofing and has doubled in size, take it out and scale each portion to 60gm (you should be able to get 10 pieces, I got 10).
- Take one piece of small dough, flatten it with your palm, and roll it into a long shape, then place a sausage on it, roll to wrap it up.
- Use a knife, cut 5 slits on the exterior side and join both ends to form a flower blossom. Do the same with both the remaining dough portions.
- Place buns on a greased baking tray, set it slightly apart so that it has room to rise as it will still need a final proofing before baking. Set it aside in a warm place and lightly cover with a cloth or cligwrap and let it proof for another 45 minutes or more.
- Once it has doubled in size, preheat the oven to 180~C.
- Brush with egg wash and bake for 15 – 20 minutes. Remove from oven, spread the top with mayonnaise and a good sprinkle of the chicken floss. Ready to serve.
Happy Buns baking !~