Monday, March 31, 2008

Variations of Soft Buns

Yipee! It's bun baking time again. I love it when it's Friday...cuz every Friday after work, i'll always head to the supermarket first before going home. I shall then load my car with flour, butter, etc...depending on what i want to bake that night.

So on Friday night, i made these sweet buns adapted from Florence's Wonderfully Soft Bread recipe. When it comes to buns, SAUSAGE BUN is a MUST in my list. Arms with all the ingredients and other 'ka changs' (utensils), i started the bun baking journey around 8pm.
Using Florence's recipe, i dumped all the ingredients in my breadmachine and set it to dough cycle. During the 1st few minutes to mixing, i used a plastic spatula to scrap down the sides on the pan to ensure well mixing. After the kneading cycle (my breadmachine took about 1.5hrs), I did a proofing test on the dough. To ensure the dough is well proofed, press the dough with your pointer, the indention should stay a while and draws back very slowly to its origin state. Otherwise allow the dough to proof for another 20 minutes or so and perform the same test again.

Bring the dough onto a lightly floured surface, punch out the gas from the dough and knead and shape as you desired. Rest the dough for 15 minutes before baking them in oven. I varied the sweet buns to Cinnamon Buns & Sausage Buns.

Verdict : True to its name...WONDERFULLY SOFT BREAD!!! Very soft and fluffly...boy oh stays soft even the next day! Like what Florence said, if you are a bread lover, this is definitely a must try recipe!

These babies came out fresh from the oven at 10:30pm...though it was a long wait, the end products definitely put a smile on your face ;>

Note : The dough was kinda sticky when i brought it out from the breadmaker. I had to add the plain flour bit by bit to keep the dough out of my palm. But as you knead the dough, it will somehow become more managable and un-sticky.

Left : Dough Proofing in the Breadmachine

Right : Mini Cinnamon Rolls and Sausage Buns-

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