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Raisin Buns ~ 葡萄干包子

 


The recipe for these Raisin Buns was adapted from  my post of  Wool Roll Bread but the buns were baked in a muffin pan instead.  I should have spaced out the buns in the pan for the second proofing to give more room for them to 'rise' so that they won't stick together.  A few of the buns rose much bigger and had to be gently 'separated' after baked.  






Raisin Buns  ~   葡萄干包子

Ingredients

  • 300 gm high protein flour or bread flour
  • 30 gm sugar
  • 1 tsp seasalt
  • 1 egg  (55 gm or 65 gm)
  • 80 ml for 55 gm egg or 70 ml milk if egg is 65 gm
  • 25 gm melted butter
  • Egg wash (1 whole egg + 1.1/2 tsp water to dilute)
  • 80 gm raisins (soak in water for 5 mins. to plump them up)
  • 80 ml warm milk )    Yeast 
  • 1 tsp dry yeast      )  mixture
Method
  1. Prepare a greased muffin pan.
  2. Prepare the  yeast mixture by mixing 80 ml warm milk to 1 teasp of dry yeast.  Give it a stir and let rest for about 10 mins. to let it ferment.
  3. Mix the milk with melted butter.  (If using a 55 gm egg, make 80 ml milk with 25 gm of melted butter.  I used a 65 gm egg, hence, I mixed 70 ml milk with 25 gm of melted butter).  Mix well.
  4. In a mixing bowl of a stand mixer, add high protein flour, salt, sugar, egg, milk and melted butter mixture and yeast mixture.  Using a dough hook, knead for 4 mins.  Check the dough, it will still be a bit wet.  Knead for another 4 mins.  Check for windowpane test.  If dough is still not so stretchable, knead a further 4 mins.  Check again for windowpane test.  This time the dough can stretch thinly without tearing.  Then the dough is ready for proofing.  Lightly form the dough into a ball.  (In total I spent 12 mins. to knead the dough till the windowpane test is achieved).
  5. Cover the dough with cling wrap or a damp tea towel and let it proof till doubled in size.  It takes about 1 hour.
  6. Use your finger to make an indentation and if it doesn't spring back, then the dough has proofed enough.
  7. Lightly knead dough on the pastry mat and divide into 8 portions.  Roll into balls, cover with cling wrap and let rest for 15 mins.
  8. Roll out 1 ball of dough, cut into 3 sections.   Add raisins into each section and roll into a ball. Place the 3 balls of dough into a greased muffin pan.  Repeat.  Cover the muffin pan with cling wrap and let proof till doubled in size.
  9. Apply egg wash and bake in a preheated oven @ 180 deg. C for about 15 to 18 mins.
  10. Remove from pan and let cool completely on a wire rack.
  11. Yield :  8 raisin buns.

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