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

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

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more