Plain Roll Bun

As i mention before I'm a yeast lover, so i go on and try home make bun. Making a bread/bun require a lot of time due to the proofing. I spend about 4 hour plus to finish my final bun.

I realise that after mixing all the ingredient together, the next step to do the kneading is the worst and fun part. Worst is because the dough is super sticky, it keep stick to my finger. Fun is because u get to play with the dough and make different kind of shape up to your desire. While i was kneading the dough, my mum came and take a look and after that i let her take over to knead the dough while i prepare other ingredient.

After kneading, proofing and baking finally i get to try my first make bun. The bun is crispy when it is hot out from the oven but after a few hour of cooling the bread turn tough. The book stated that bake it at 180C for 20 minute. For the first batch i follow the book and some how the bun turn overly brown on the surface. So for the second batch i bake it at 180C for 15 minute and this time round the bread is not overly brown.  

Ingredient:

• 160 gm bread flour
• 40 gm plain flour
• 1/2+1/4 tsp yeast
• 25gm caster sugar
• 1 tbsp milk power (I omitted as i don't have)
• 100ml fresh milk
• 30gm egg
• 1/2 tsp salt
• 32gm butter

Method:

• Mix bread flour and plain flour together, divided the flour into half.
• Mix all the ingredients together in a bowl except for the butter, salt and the other half of the flour. Mix for about 3 minute or until you will see some small bubble. 
• Add in the salt and the other half of the flour and mix.
• Place the dough out onto a floured surface and knead gently until the dough is elastic, smooth and no longer sticks to your hands. (To check whether the dough is elastic, use your finger and stretch the dough into a thin layer where the dough does not tear easily)
• Transfer the dough back into the bowl and add in the butter, keep pressing the dough with the butter together until butter is totally absorb.
• Continue knead the dough until the dough is smooth and elastic.
• Turn the dough back into the bowl and cover with a kitchen towel. Allow the dough to proof into doubled in volume. Place at a warm spot (30C) for 1 hour.
• After the dough become doubled, use a finger press on the centre of the dough. The dough should be springy and bound back when u press slightly on the side of the dough.
• Punch down the dough to release out the gas of the dough.
• Divided the dough into 6 pieces and cover it with the kitchen towel and let it rest for 10 minute.
• Shape the dough into the shape that you desired, place it on a baking tray with baking parchment and cover it with the kitchen towel until doubled in size.
• Brush the top with egg wash and bake for about 15~20 minute in a preheated oven at 180C.
• Remove from the tray and let it cool on a wire rack.