Skip to main content

Peanut Butter Buns ~ 花生酱面包

 

I made these Peanut Butter Buns after watching  'Qiong cooking' video on youtube.  I didn't follow her recipe to the 'T' because her recipe called for 190 ml ice water and I only used 150 ml as it was sufficient to moisten and knead the dough.  I didn't cut the pieces of dough into 3 and braid them  but instead just roll them up and place them in the greased muffin pan.  The buns had a sugary crunchy crust and they were delicious when eaten warm.  I freezed 4 buns, defrosted and heated them up in the oven toaster the next day.  They were good as if freshly baked.  Great to go with a cup of your favourite hot beverage.



Peanut Butter Buns ~  花生酱面包  (adapted from  'here' )

Ingredients

  • 300 gm High Protein or Bread flour
  • 1 tsp dry  yeast
  • 1/2 tsp salt
  • 20 gm milk powder
  • 30 gm caster sugar
  • 150 ml ice water (may need a bit more or a bit less)
  • 30 gm softened butter
  • Peanut butter, crunchy or creamy
  • 1 egg plus 2 tsp water 
  • Raw sugar to sprinkle (optional)
Method
  1. In a mixing bowl, add in high protein flour, salt, milk powder, sugar and yeast on one side, mix with the dough hook.  Add in  the ice water gradually and knead with the dough hook.  Once a soft dough is formed, add in the softened butter and knead.  Once the dough is not sticky, pinch a bit of dough to check  for window pane test.
  2. Shape the dough into a ball, place it in an oiled bowl, cover with cling wrap and let proof in a warm place till doubled in size, approx. 1 hour.
  3. Poke a hole in the dough with your index finger and if  the indentation  stays, the dough is ready for shaping.
  4. Place the dough onto a pastry mat and press out the air, roll out into a rectangle about 12 inch x 20 inch.  Spread a thin layer of peanut butter onto the dough, roll up 1/3 and overlap by the other 1/3.  Flatten and roll the dough, cut into 12 pieces.  Stretch 1 piece of dough lightly and roll it up.  Place the roll of dough into a greased muffin pan.  Repeat with the remaining pieces of dough and place into the muffin pan.
  5. Cover the muffin pan with  cling wrap and let proof in a warm place till doubled in size, approx. 1 hour.
  6. Apply egg wash on the buns and sprinkle with some raw sugar.  
  7. Bake in a preheated oven @ 180 deg. C for 20 mins. till golden brown,  Remove from the oven and take out the buns to cool completely on a wire rack.
  8. Yield :  12 buns
Note :  

1.  Window pane test
Stretch a small piece of dough gently and if it can stretch thinly without tearing, the dough has passed the window pane test. Then the dough is ready for proofing.  
2.  Yeast activity may decrease when it comes into direct contact with salt.  Small amounts of salt will not kill the yeast but will slow its growth thus slowing the rise in the dough.

Comments

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

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.

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