Sweet Buns & Sausage Buns

 

This recipe adapted from titin Rayner cookbook page 108.  My dough was very wet. It was probably i added the wet ingredient at once. And so I added like 10 tbsp of flour or more. It's not easy to handle. 

However the result was awesome. Very soft and delicious. I use for sausage buns , I made the right choice. It was delicious. 

Sweet Buns Ingredients

A

500g bread flour 

100g sugar

8g yeast 

12g milk powder

1 whole egg

 2 yolks

100g evaporated milk ( I used fresh milk )

280g ice water

B

80g butter 

10g bread gel

* mix A rest 15 mins.

* After 15 mins. Knead until all comes together I added flour bcos dough is sticky. Too much liquid.  Add butter continuously knead until windowpane. 

* rest for 1 hour.

* seperates into 2 types of weight for 2 types of buns.

* For sausage buns weight 52g each. Rest for 10-15mins. Take one round out rectangle, cut the edge with strips.  place 1 sausage and roll up. 

* For soft buns weight 82g each. Initially soft buns is to make cloud buns alike filling with whipped cream which shape should be round.... But since I bake in 25cmx25cm square pans. It turn into 9pcs sweet buns. 

* Rest them another 1 hour until double in size.

* Egg wash + milk.  Sprinkle sesame seeds on sausage buns.

* Bake 190°c 1hr.