Purple Sweet Potato Buns

Recipe

Ingredients
150g     bread flour
1/2tsp   instant yeast
20g       sugar
65-70g  milk (warm)
28g       egg
1/2tsp   salt
50g       cooked purple sweet potato (mashed)
8g         butter

Steps:
1. Dissolve yeast in warm milk and set aside.
2. In a big mixing bowl mix flour, sugar, mashed purple sweet potato and salt together.
3. Make a well in middle of flour mixture, pour in milk and egg.
4. With a spatula, mix ingredients together till it form a dough. 
5. Lastly, add in butter and knead into dough.
6. Place dough on table top and hand knead till it achieve a smooth and elastic dough. (dough will be sticky)
7. Put dough in a bowl, cover and let it proof for an hour.
8. Knock down proof dough, hand knead on a lightly floured surface for a while.
9. Divide dough into 6 portions about 52g each, cover and rest for another 20mins.
10.Shape each dough into round ball and arrange them in a greased pan 21cm x 16cm.
11.Cover and leave it to proof for an hour until it doubled in size.
12.Preheat oven to 170C.
13.Brush surface with milk and bake in a preheated oven for 14mins until buns surface is browned.

14.Remove buns from pan and cool it on wire rack.

Assorted Buns

Following is the recipe which I usually used for my homemade bread. I had tried difference bread recipes before and I still preferred this recipe as it yield a soft and right texture which my family preferred. This small quantity is easier for me to do hand knead dough without using my cake mixer. Most importance it easier to reach the elastic window panel stage.    

Recipe

Ingredients
150g bread flour
1/2tsp instant yeast
20g sugar
1/4tsp salt
80g warm milk
20g egg 
8g butter

Steps:
1. Dissolve yeast in warm milk and set aside.
2. In a big mixing bowl mix flour, sugar and salt together.
3. Make a well in middle of flour mixture, pour in milk and egg.
4. With a spatula, mix ingredients together till it form a dough. 
5. Lastly, add in butter and knead into dough.
6. Place dough on table top and hand knead till it achieve a smooth and elastic dough. 
7. Put dough in a bowl, cover and let it proof for an hour.
8. Knock down proof dough, hand knead on a lightly floured surface for a while.
9. Divide dough into 7 portions about 38g each, cover and rest for another 20mins.
10.At this stage the dough is ready to wrap with filling and shape into desire shape. 
11. Arrange them on a greased pan, cover and leave it proof for an hour until it doubled in size.
12.Preheat oven to 180C.
13.Brush surface with egg wash and bake in a preheated oven for 12mins until buns surface is browned.

14.Remove buns from pan and cool it on wire rack.

Milk Bun

 

Orange Cranberry Flower Buns

Recipe

Ingredients
180g bread flour
25g raw sugar
1tsp instant yeast
1/4tsp salt
50g orange juice
50g milk/water
1 egg yolk (about 20g)
15g butter

zest of an orange
50g cranberry

Steps:
1. In a big mixing bowl mix flour, yeast, sugar and salt together.
2. Make a well in the center and pour in orange juice, egg yolk and milk.
3. With a spatula, mix ingredients together till it form a dough.
4. Lastly, add in butter and hand knead butter into dough.
5. Place dough on a lightly floured table top and hand knead till it achieve a smooth and elastic dough.
6. Add orange zest and cranberry into dough and knead till well mixed.
7. Put dough in a greased bowl, cover and let it proof for an hour.
8. Knock down proofed dough, hand knead on tabletop for a while.
9. Divide dough into 8 equal portions about 50g each, roll into balls .
10.Cover and rest for another 10mins.
11.Roll dough into ball again place it on a greased tray.
12.Slightly flatten dough, with a plastic knife press 5 deep slits on surface of dough.
13.Cover and leave it proof for 45mins until it doubled in size.
14.Preheat oven to 170C.
15.Spray water on surface of proofed dough.
16.Bake in preheated oven for 12-15mins until buns surface is browned.
17.Remove buns from oven, brush surface with butter and cool it on a wire rack.

Luncheon Meat Cheese Buns

Bread dough recipe from here.

Pan Fried Roast Pork Buns

Recipe

Ingredients
160g bread flour
30g cake flour
1tsp instant yeast
30g caster sugar
1/4tsp salt
40g warm milk
30g warm water
1thsp warm whipping cream
40g egg
10g butter

adequate roasted pork, chopped and mix with some roasted pork sauce

Steps:
1. In a big mixing bowl mix both flours, yeast, sugar and salt together.
2. Pour all liquid and egg into dry ingredients.
3. With a spatula, mix ingredients together till it form a dough.
4. Lastly, add in butter and hand knead butter into dough.
5. Place dough on table top and hand knead till it achieve a smooth and elastic dough.
6. Put dough in a greased bowl, cover and let it proof for an hour.
7. Knock down proof dough, hand knead on tabletop for a while.
8. Divide dough into 6 equal portions and roll them into balls .
9. Cover and rest for another 10mins.
10.Flatten dough, with a rolling pin roll out dough into an oval.
11.Spoon some roasted pork and place it in the middle of dough.
12.Brush some water at the edges and fold in dough.
13.Pinch edges firmly to seal dough.
14.Arrange them in a tray lined with grease proof paper.
15.Cover and leave it proof for 45mins or till it doubled in size.
16.Arrange 3 doughs on a 'Happy Call' non-stick frying pan put on lid.
17.Cook over low heat for approximate 5-8mins for both sides or flip over once it brown.
18.Remove buns from pan and cool on wire rack.

Gula Meleka Buns

Recipe

Ingredients
200g Taiwan bread flour
1tsp instant yeast
2tsp raw sugar
1/2tsp salt
40g gula meleka (chopped)
25g water/milk
80g milk
1 egg yolk
1 1/2tbsp coconut oil

1tsp desiccated coconut

Steps:
1. Pour water and chopped gula meleka into a small pot.
2. Simmer over low heat till gula meleka melt.
3. Remove form heat and set aside.
4. In a big mixing bowl mix flour, yeast, sugar and salt together.
5. In a bowl mix syrup, milk, egg yolk and coconut oil together.
6. Pour the liquid mixture into dry ingredients.
7. With a spatula, mix ingredients together till it form a sticky dough.
9. Place dough on a lightly floured table top and hand knead till it achieve a smooth and elastic dough.
10.Put dough in a greased bowl, cover and let it proof for an hour.
11.Knock down proof dough, hand knead on tabletop for a while.
12.Divide dough into 6pcs, roll each dough into ball .
13.Cover and rest for another 15mins.
14.Flatten dough, with a rolling pin roll out dough into thin piece.
15.Roll up dough just like rolling swiss roll.
16.Arrange them in a greased baking tray.
17.Cover and leave it proof for 45mins until it doubled in size.
18.Preheat oven to 170C.
19.Brush surface of dough with egg white and sprinkle desiccated coconut over it.
20.Bake in a preheated oven for 15-18mins till buns surface is browned.
21.Remove buns from pan and cool it on a wire rack.

Milk Roll Buns

Recipe

Ingredients
150g bread flour
2tsp milk powder
1/2tsp instant yeast
2tbsp caster sugar
1/4tsp salt
85g warm milk
1tbsp condensed milk
8g butter

pearl sugar

Steps:
1. Dissolve yeast in 1tbsp of warm milk and set aside.
2. In a big mixing bowl mix flour, milk powder, sugar and salt together.
3. Add balance milk and dissolved yeast into mixing bowl.
4. With a spatula, mix ingredients together till it form a dough. (Add 1tsp of milk if dough is too dry which can't bind together.)
5. Lastly, add in butter and hand knead butter into dough.
6. Place dough on a lightly floured table top and hand knead till it achieve a smooth and elastic dough.
7. Put dough in a greased bowl, cover and let it proof for an hour.
8. Knock down proof dough, hand knead on tabletop for a while.
9. Divide dough into 9 equal portions about 31g each, roll into balls .
10.Cover and rest for another 10mins.
11.Flatten dough, with a rolling pin roll out dough into thin piece.
12.Roll up dough just like rolling swiss roll.
13.Give a half turn and roll out dough into thin piece again.
14.Roll up dough just like rolling swiss roll again.
15.Arrange them in a greased 6inches square pan.
16.Cover and leave it proof for 45mins until it doubled in size.
17.Preheat oven to 180C.
18.Spray surface of proofed dough with water, sprinkle some pearl sugar on it surface and press it lightly so it stick on dough.
19.Bake in a preheated oven for 12-14mins until buns surface is browned.
20.Remove buns from pan, brush surface with butter and cool it on a wire rack.

Golden Coins Mini Buns

This is the first time I'm doing hand knead buns and I'm very happy with the outcome result. This is a small amount recipe so it easier to do it by hand and achieve elastic dough in shorter time. The texture of the buns is very soft. This recipe confirm is a keeper for me. Thumbs up.;p

This post is linked at Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids at here.

Recipe source from Daisy's homemade: 金钱小面包 Money Small Bread.

Recipe

Ingredients
150g bread flour
2tsp milk powder
1/2tsp instant yeast
25g sugar
1/4tsp salt
75g warm milk
1 egg yolk
3g butter

Steps:
1. Dissolve yeast in 1tbsp of warm milk and set aside.
2. In a big mixing bowl mix flour, milk powder, sugar and salt together.
3. Add balance milk, egg yolk and dissolved yeast into mixing bowl.
4. With a spatula, mix ingredients together till it form a dough. (Add 1tsp of milk if dough is too dry which can't bind together.)
5. Lastly, add in butter and hand knead butter into dough.
6. Place dough on a lightly floured table top and hand knead till it achieve a smooth and elastic dough. (Refer here for hand knead dough.)
7. Put dough in a greased bowl, cover and let it proof for an hour.
8. Knock down proof dough, hand knead on a lightly floured surface for a while.
9. Divide dough into equal portions about 10g each, cover and rest for another 10mins.
10.Shape each dough into round ball and arrange them in a greased 8inches round pan.
11.Cover and leave it proof for an hour until it doubled in size.
12.Preheat oven to 180C.
13.Bake in a preheated oven for 12mins until buns surface is browned.
14.Remove buns from pan, brush surface with butter and cool it on a wire rack.

Apricot Mango Yogurt Buns

I'm joining Best Recipes for Everyone November 2014 Event Theme: Fresh from Oven ~ My Bread Storyhosted by Fion of XuanHom's Mom.

Recipe

Ingredients
Bread dough:
250g bread flour
1tsp instant yeast
45g sugar
75g milk
100g mango yogurt
1/3tsp salt
25g butter

70g apricot (cut into small pieces)

Topping:
75g milk
30g instant custard powder

Steps:
1. Combine all ingredients in a mixer, except butter and apricot.
2. Beat at medium speed until it form a dough, add in butter.
3. Continue to beat until it form a smooth and elastic dough.
4. Add in apricot and beat till well mix.
5. Put dough in a big bowl, cover bowl and let it prove for an hour.
6. Knock down proved dough, hand knead on a lightly floured surface for a while.
7. Divide dough into 12 equal portions about 48g each, cover and rest for another 10mins.
8. Shape each dough into round ball and arrange them on a greased tray.
9. Cover and leave it proof for 45mins until it doubled in size.
10.Preheat oven to 180C.
11.Mix instant custard powder and milk together till smooth.
12.Spoon custard into piping bag and pipe it on each proved buns.
13.Bake in a preheated oven for 15mins until buns is browned.
14.Remove buns from tray, brush surface with butter and cool it on a wire rack.

Crab Filament Buns

Bread dough recipe from here.

Gula Malacca Kopitiam Milk Buns

Recipe source from Siew Hwei's Kitchen - Gula Malacca Kopitiam Milk Buns.

Recipe

Ingredients
Sponge dough:
1tsp instant yeast
214g bread flour
128g milk (room temperature)

Bread dough:
92g bread flour
60g Gula Malacca (finely chopped)
1/2tsp salt
1 1/2tsp instant yeast
12g milk
40g egg
30g butter
12g milk powder

Steps:
Sponge dough:
1. Knead bread flour, milk and yeast together till it form a dough.
2. Cover and let it proof for an hour then store in fridge to proof for further 14-16hours.

Bread dough:
1. Thaw sponge dough and tear it into small pieces.
2. Combine all the bread dough ingredients except butter in a mixer and mix well at low speed.
3. Add in sponge dough and knead at medium speed until it form a dough.
4. Add in butter, continue to beat until it form a smooth and elastic dough.
5. Cover dough and let it prove for 30mins.
6. Knock down proved dough, hand knead on a lightly floured surface for a while.
7. Divide dough into 15 equal portions about 41g each, cover and rest for another 10mins.
8. Shape each dough into round ball and arrange them on a greased tray.
9. Cover and leave it to proof for 45mins until it doubled in size.
10.Preheat oven to 170C.
11.Bake in a preheated oven for 12mins until buns is brown.
12.Remove buns from tray and cool it on a wire rack.

Cinnamon Bread Slices

Recipe

Ingredients
Bread dough:
30g warm water
5g instant yeast
1/2tsp caster sugar

250g bread flour
35g caster sugar
1/2tsp salt
90g milk
1/4tsp vanilla paste
1/2 egg (about 35g)
30g unsalted butter (melted)

Filling:
30g unsalted butter (soften)
30g brown sugar
20g caster sugar
2tsp ground cinnamon


Steps:
Bread dough:
1. Mix warm water, yeast and caster sugar together, cover and set aside to prove for 10-15mins.
2. Pour sugar, egg, milk, vanilla paste, melted butter and yeast mixture into mixer bowl.
3. Whisk at low speed till well blended.
4. Add in bread flour and salt and mix well at low speed.
5. Switch to medium speed and knead till it form a smooth and elastic dough.
6. Cover dough and let it proof for 50mins.
7. Hand knead dough for 1min on a lightly floured table top.
8. Cover dough and rest for another 10mins.
9. Mix brown sugar, caster sugar and ground cinnamon together and set aside.
10.Roll out dough into rectangular shape and spread butter on it.
11.Scatter cinnamon sugar all over it.
12.With a pizza cutter cut vertically into 5 long strips, stack up dough and cut into 6 equal square slices.
13.Arrange it in 2 greased 8cm x 17cm loaf pan.
14.Cover and leave it to proof for 45mins until it doubled in size.
15.Preheat oven to 180C.
16.Brush surface with egg wash and bake in a preheated oven for 14mins until brown.
17.Remove buns from pan, place it on a wire rack to cool.

Cranberry Potato Buns

Recipe

Ingredients
300g bread flour
1 1/2tsp instant yeast
40g sugar
150g milk
30g egg
1/2tsp salt
60g mashed potato
30g butter

60g cranberry

Steps:
1. Combine all ingredients in a mixer, except butter and cranberry.
2. Beat at medium speed until it form a dough, add in butter.
3. Continue to beat until it form a smooth and elastic dough.
4. Lastly add in cranberry and beat till cranberry knead into dough.
5. Transfer dough onto a lightly floured surface and knead the dough for a while.
6. Place dough in a bigger bowl cover with cling wrap and let it prove for an hour.
7. Transfer dough onto a lightly floured surface and knead the dough for a while again.
8. Divide dough into 50g each portion and rest for another 10mins.
9. Shape into round ball and arrange it on a greased tray.
10.Cover and leave it to prove for 45mins until it doubled in size.
11.Preheat oven to 180C.
12.Brush surface with egg wash and bake in a preheated oven for 12mins until buns is brown.
13.Remove buns from tray and cool on a wire rack.

Orange Mixed Fruits Buns

Recipe

Ingredients
40g warm water
1tsp instant yeast
1/2tsp caster sugar
1tsp bread flour

250g bread flour
45g caster sugar
1/4tsp salt
95g orange juice
1 egg yolk (about 20g)
25g butter

70g mixed fruits

Steps:
1. Mix warm water, yeast, 1tsp bread flour and 1/2tsp caster sugar together, cover and set aside to prove for 10-15mins.
2. Combine bread flour, sugar and salt in a mixer and mix well at low speed.
3. Add yeast dough from step no.1, orange juice and egg yolk into the dry ingredients.
4. Knead at medium speed until it form a dough.
5. Add in butter, continue to beat until it form a smooth and elastic dough.
6. Cover dough and let it proof for 50mins.
7. Add in mixed fruits, hand knead until well combined.
8. Cover dough and rest for another 10mins.
9. Divide dough into 9 equal portions, shape each dough into round ball.
10.Arrange it on a greased tray.
11.Cover and leave it to proof for 45mins until it doubled in size.
12.Preheat oven to 190C.
13.Bake in a preheated oven for 10mins until buns is brown.
14.Remove buns from tray, place it on a wire rack and brush surface with butter while it hot.

Hokkaido Milk Loaf

Recipe source from 'Angie's Recipes'- Hokkaido Milky Loaf.

Mexico Buns

Recipe

Ingredients
Bread dough:
40g warm water
1tsp instant yeast
1/2tsp caster sugar
1tsp bread flour

250g bread flour
40g caster sugar
1/4tsp salt
85g milk
30g egg
25g butter

Topping:
40g butter
40g icing sugar
45g plain flour (sift)
30g egg

Steps:
Topping:
1. Cream butter and icing sugar until light and fluffy.
2. Beat in egg until well combined.
3. Fold in flour until well combined.
4. Spoon batter into piping bag and store in fridge for later use.

Bread dough:
1. Mix warm water, yeast, 1tsp bread flour and 1tsp caster sugar together, cover and set aside to prove for 10-15mins.
2. Combine bread flour, sugar and salt in a mixer and mix well at low speed.
3. Add yeast dough from step no.1, milk and egg into the dry ingredients.
4. Knead at medium speed until it form a dough.
5. Add in butter, continue to beat until it form a smooth and elastic dough.
6. Cover dough and let it prove for 50mins.
7. Knock down proved dough, hand knead on a lightly floured surface for a while.
8. Divide dough into 11 equal portions, shape each dough into round ball.
9. Arrange it on a greased tray.
10.Cover and leave it to proof for 45mins until it doubled in size.
11.Preheat oven to 190C.
12.Pipe topping on proved doughs.
13.Scatter chocolate chips or raisins on the surface.
14.Bake in a preheated oven for 10mins until buns is slightly brown.
15.Remove bread from tray and cool it on a wire rack.

Blueberry Buns

Recipe from here. I replaced strawberry jam with blueberry pie filling (mashed the blueberry in the filling first before adding it into the dry ingredients).

Coffee Chocolate Chips Buns

Recipe

Ingredients
40g warm water
1tsp instant yeast
1/2tsp caster sugar
1tsp bread flour

250g bread flour
45g caster sugar
1/4tsp salt
95g chocolate milk
1 egg yolk (about 20g)
25g butter

60g chocolate chips

Topping:
40g butter
40g icing sugar
45g plain flour (sift)
30g egg
1/2tbsp instant coffee powder (dissolved in 1tsp hot water)
1/2tsp coffee paste (optional)


Steps:
Topping:
1. Cream butter and icing sugar until light and fluffy.
2. Beat in egg until well combined.
3. Fold in flour, coffee and coffee paste until well combined.
4. Spoon batter into piping bag and store in fridge for later use.

Bread dough:
1. Mix warm water, yeast, 1tsp bread flour and 1/2tsp caster sugar together, cover and set aside to prove for 10-15mins.
2. Combine bread flour, sugar and salt in a mixer and mix well at low speed.
3. Add yeast dough from step no.1, milk and egg into the dry ingredients.
4. Knead at medium speed until it form a dough.
5. Add in butter, continue to beat until it form a smooth and elastic dough.
6. Cover dough and let it proof for 50mins.
7. Add in chocolate chips, hand knead until well combined.
8. Cover dough and rest for another 10mins.
9. Divide dough into 10 equal portions, shape each dough into round ball.
10.Arrange it on a greased tray.
11.Cover and leave it to proof for 45mins until it doubled in size.
12.Preheat oven to 190C.
13.Pipe topping on proved doughs.
14.Bake in a preheated oven for 10mins until buns is brown.
15.Remove bread from tray and cool it on a wire rack.

Dinner Roll

Recipe

Ingredients
40g warm water
1tsp instant yeast
1/2tsp caster sugar
1tsp bread flour

250g bread flour
40g caster sugar
1/4tsp salt
85g milk
30g egg
25g butter

Steps:
1. Mix warm water, yeast, 1tsp bread flour and 1tsp caster sugar together, cover and set aside to prove for 10-15mins.
2. Combine bread flour, sugar and salt in a mixer and mix well at low speed.
3. Add yeast dough from step no.1, milk and egg into the dry ingredients(step no.2).
4. Knead at medium speed until it form a dough.
5. Add in butter, continue to beat until it form a smooth and elastic dough.
6. Cover dough and let it prove for 50mins.
7. Knock down proved dough, hand knead on a lightly floured surface for a while.
8. Divide dough into 10 equal portions about 46g each, shape each dough into round ball and rest for another 10mins.
9. Shape each ball into cone shape.
10.Use a rolling pin, flatten the cone shaped dough and roll it out.
11.With the wider side of the flatten dough facing you, roll it up.
12.Arrange it on a greased tray.
13.Cover and leave it to prove for 45mins until it doubled in size.
14.Preheat oven to 190C.
15.Brush surface with egg wash.
16.Bake in a preheated oven for 10mins until buns is brown.
17.Remove bread from tray and cool it on a wire rack.