IMG_8176sometimes, i just have absolutely no idea what i’m shaping

Recipe adapted from Cookpad

Ingredients (makes 13 buns)

250g bread flour
40g butter
2 tbsp condensed milk
2 tbsp sugar
12g skim milk powder
4g salt
175g water * i used milk
4g instant dry yeast
joshinko (i.e. rice flour) as desired


面包粉 250克
黄油 40克
炼奶 2大匙
糖 2大匙
脱脂奶粉 12克
盐 4克
水 175克*我用了牛奶
即溶干酵母 4克
粘米粉 适量


IMG_8174– place all ingredients (yes.. ALL, including butter) into bread machine or mixer and knead till you get a smooth dough *add a little bit of flour if you find your batter too wet and sticky but not too much as it will affect the texture. i personally added 3 sprinkles of flour
所有食材(yes..包括黄油)放入面包机或厨师器。和面至拓展状态 *如发觉面团太沾手,可撒入一些面粉。不可太多,要不然面包口感就不好啦。我个人就“撒入”了3小手面粉

  • allow bread to proof for the first time, then punch dough down and divide into 13 pieces. rest for 15 mins
    面团进行一次发酵后,排气、分隔成13等份。休面 15分钟

  • shape dough into ball and allow to proof again till double in size

  • sieve joshinko on buns and bake in preheated oven of 160 degrees for 15 mins *do not walk away when baking as bread browns easily! 
    烘焙前在面包筛上粘米粉,送入预热至160摄氏度烤箱烤15分钟即可 *烘焙过程可别走远哈。。面包上色快。。可要死盯死盯哈

IMG_8177hello ~~ christmas

I am linking this post to “Cook & Celebrate: Christmas 2014” event hosted by Baby Sumo of Eat your Heart Out, Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe

Pollution index: 126 (slightly polluted)


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