Skip to main content

Plain buns - (Gelatinized method) ~ 普通面包子


I took the opportunity to make some buns during this hot spell for I know that the dough will be able to proof very quickly.  I wasn't wrong for the dough doubled up in size within half of the normal time required for the proofing process.   These soft and fluffy buns were made using the 'Gelatinized Method' and you can view the step-by-step instructions 'here'.




These plain buns go very well with soup or can be served with just a spread of butter

Plain Buns - (Gelatinized method)  ~  普通面包子

Ingredients for Gelatinized dough   

  • 100 gm plain flour
  • 70 ml boiling water

Method
  1. Place flour in a bowl, add boiling water and mix with a wooden spoon or lightly knead to form a dough.
  2. Cover with cling wrap, leave to cool and keep refrigerated overnight.
Ingredients for Dough
  • 400 gm high protein flour
  • 75 gm caster sugar
  • 20 gm skimmed milk powder
  • 2.1/4 tsp dried yeast
  • 1 tsp salt
  • 170 ml ice cold water
  • 75 gm cold butter, cubed
  • 1 cold egg, lightly beaten
  • 1 whole egg lightly beaten for egg wash
  • Sunflower seeds, pumpkin kernels, Demerara sugar  (optional)
Method
  1. Attach the dough hook of a stand mixer.  Combine flour, sugar, milk powder, yeast and salt together in a mixing bowl.  Mix well.
  2. Tear the gelatinized dough into pieces and add to flour mixture.  Add in beaten egg.
  3. Mix on low speed, adding in cold water gradually.
  4. Scrape the sides of the bowl and dough is combined when it leaves the sides of the bowl.
  5. Add in the cubed cold butter, mix to combine and turn on high speed and knead till dough is smooth and not sticky and can be lifted up with the dough hook.
  6. Shape dough into a ball.  Cover with cling wrap or a piece of damp cloth and let proof in a warm place for about 45 mins to 1 hour or till dough double in size.
  7. Knock out air in the dough, gently knead on a flour dusted surface.  Divide dough into 2 portions and subdivide into 6 rolls each.  Shape each roll into a ball.
  8. Place balls of dough in a greased 10 inch square pan and cover with cling wrap or a piece of damp cloth.  Let proof in a warm place for 50 mins.
  9. Apply egg wash.  Sprinkle some with sunflower seeds and pumpkin kernels and some with Demarara sugar.
  10. Bake in a preheated oven @ 180 deg.C for 25 to 30 mins.  Let buns cool in pan before serving.
  11. Yield :  12 Buns

Comments

  1. WOW! This plain buns look so good with the soft texture. I must try to make this bun one of these days :D Thanks for sharing, Cheah!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Durian Butter Cake ~ 榴莲牛油蛋糕

  It's the durian season again and I'm sharing with you a simple yet fragrant Durian Butter Cake.  This recipe does not use the traditional butter totally, in fact there is oil too.  Liquid oil tends to make the cake softer and stays moist longer as it does not solidify at room temperature.  This cake is soft and moist with a tinge of durian flavour and aroma.  A breakfast or Tea time snack for those who love durian. Durian Butter Cake ~  榴莲牛油蛋糕 Ingredients 150 gm unsalted butter 190 gm plain flour 2 tsp baking powder 30 ml vegetable oil 85 gm caster sugar 3 'L' eggs 130 gm pureed durian flesh 4 Tbsp milk a pinch of salt 1/4 teaspoon vanilla Method Sift flour with baking powder and salt.  Set aside. Beat butter with sugar till well blended, add in oil and continue beating till pale and fluffy. Add in eggs one at a time, mix well. Add in pureed durian flesh, mix till well incorporated. Sift in again the sifted flour in 2 batches, alternating with the milk.  Fold in till

Chicken Floss Cake ~ 鸡肉松蛋糕

It's normal to find buns coated with meat floss in any bakery, but yet to find a meat floss coated piece of cake.  I saw this Chicken Floss Cake on youtube and was eager to give this a shot.  The recipe is quite similar to a chiffon cake and I was curious to find out the taste which should be slightly sweetish and saltish.  Wouldn't it be weird, I wonder.  But it turned out that the taste is rather unique with a light and soft texture and my family members gave me a thumbs up and asked for more! Chicken Floss Cake ~  鸡肉松蛋糕           Ingredients (A) 4 egg yolks 40 ml oil 50 ml milk 65 gm plain flour, sifted Chicken floss White sesame seeds Chopped spring onions (optional) a pinch of salt (B)  4 egg whites        40 gm caster sugar Method In a bowl, beat egg yolks, add in oil, mix well, then add in milk. Mix in sifted flour till well combined. In another clean bowl, beat egg whites till frothy, then add in sugar in 2 batches and beat til

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.