IMG_7744woke up (really) early today and decided to make some breakfast buns

Ingredients (makes 12-40g bun)

starter dough
bread flour 200g
water 130g
instant dry yeast 2g

main dough
the entire starter dough
100g bread flour
20g trehalose (sugar is fine)
1g salt
50g egg
20g whipping cream

IMG_7747食材 (可做 12个 40克餐包)

面包粉 200克
水 130克
干酵母 2克

面包粉 100克
海藻糖 20克 (白糖也 ok)
盐 1克
鸡蛋 50克
淡奶油 20克


IMG_7745– mix all starter dough ingredients together and allow to rise for at least 1.5hour (you can do this the night before and leave it in the fridge. i realised there is no difference)
中种面团食材全部混合,让其发酵自少 1.5小时(也可前一晚准备后,隔夜冷藏。我发觉效果没什么分别)

  • after rising starter dough, add in rest of the main dough ingredients (except whipping cream) and knead till you get a soft dough. pour in whipping cream and continue to knead till dough is pliable. allow to proof for about 1 hour or double in size

  • remove and punch dough down. divide into 12 equal portions and allow to rest for 20 mins

  • shape dough as desired (or wrap with filling) and proof for another 30 mins

  • brush with egg wash and bake in preheated oven of 180 degrees C for 15 mins
    刷上蛋液后,送入预热之180摄氏度烤箱烤约 15分钟

IMG_7746i personalised my “daily bread” stamp with  精雕印章..
这 “daily bread“ 烙印也是自己构思后找 精雕印章刻滴。。
(੭ˊ͈ ꒵ˋ͈)੭̸*✧⁺

i am submitting this post to My Treasure Recipes #2 – Dough Starter Breads (Aug / Sep 2014)
organised by Miss B from Everybody eats well in Flanders
and Charmaine from Mimi Bakery House



Pollution index: hong kong


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