Soft Bun

Yesterday, I made myself busy the whole evening.
I tried making soft bun with new recipes. This wasn't my first attempt at making a bun.
I always don't get the soft kind of bun that sell in the chinese bakery store.This was the latest experiments where I added Bread Softener in the recipe.It was very soft. Hmm...perhaps if I had the chance to make a soft bun again, I'll make a polo bun or mexican bun.

Recipe
Ingredients
300g All purpose flour,sifted(take out 3tbsp flour)
3tbsp Cake flour
120ml Cold milk
1 tsp Instant yeast
1/2tsp Salt
1/2 tsp Bread softener
55g Castor sugar

1 egg
30g Butter

Method
Add flour,salt,sugar and yeast,bread softener in a bowl.
Mix well,add beaten egg and vinegar into the Cold milk.
Then,slowly add in the egg and milk into the dry ingredients.
If the dough is too wet stop adding the liquid in.
Add butter and continue knead untill a dough is formed.
Cover dough with a piece of damp towel until double in bulk.(About 40minutes)
Divide dough into small portions of 60g each.
Shape each into a ball.
Place onto a greased baking tray,cover it and prove till doubled bulk.
Brush with melted butter or margarine and baked in preheated oven at 180C for 8-10minutes
or until lightly browned.

Tips
To make the bun look glossy and presentable brush with this special egg wash.

Recipe
Ingredients

50 ml Honey
50 gm Castor sugar
1 Egg
100 ml Water

Method
Blend all ingredients well and brush on top of the sweet bun.

Apple Puff

I used Puff Pastry in making this double-crust Apple Puff today.

This was my first attempt of making an Apple Puff.

I bought the frozen Puff Pastry few days ago and had no idea what to do with it so today
I tried to make some Apple Puff using this Puff Pastry.The taste was awesome!...My kids love it so much that they could finished it all .

Steamed buns

I have been longing for things that I miss from Malaysia.
This is another such recipe,Chinese-style steamed buns.
Making char siu from scratch is sort of a bother for me.
It does take time to cook.Anyhow,this Pau Was soft and fluffy.Yummy!
but I wasn't happy with the filling that I made.
Maybe I should make Tau Sa Pau..next time.!

Recipe
Ingredients

A)
300g All purpose Flour (scoop out 4 tbsp flour)and replace cake flour
4 TbspCake flour
11/2 Ttsp Instant Yeast

B)
30g Sugar
225ml Warm Water/milk
1tbsp White Vinegar
1tbsp Butter or Shortening

Method
(1)Mix Ingredients A to combine into a mixing bowl.
(2)Make a well in the centre.
(3)Add vinegar,water and sugar together.
(4)Pour the liquid gradually into the dry ingredients.
(5)Add in shortening.Mix and knead into a smooth and soft dough.
(6)Cover it with cling film and leave aside to proof for 2 hours.
(7)Roll out dough on a lightly floured surface into a long log.
(8)Divide into 10 portions.
(9)Roll out into a thin round skin and add in your favourite filling into it.
(10)Then pleat to seal the bun and place the bun on a greaseproof paper.
(11)Set aside and proof for 30minutes.
(12)Steam over medium boiling water for 10-12 minutes.