Monday, March 9, 2009


After I had tried almost 3 kinds of recipe, this recipe really comes out really soft and fluffy without any bread improver or bread softener. The most important things are you need to knead it very well and the liquid temperature has to just 65C / 150F. This recipe is making this buns with bread machine but I don't have one. So I used my electric mixer with the dough attachment. This recipe is actually from Happy Homebaker.

This is the dough that been double size and I rolled it to small buns. Let it sit for at 60 minutes or more (depends to the house temperature) to final prove in double size.

This is what it look like after the final proving double in size and it's ready to go in the oven to bake.

After tasting the bun, I decided to make some serikaya for it.

You can see how soft and fluffy it looks. It even stayed soft after the next day.


300 g bread flour
2/3 tsp salt
1 tsp instant yeast
1 egg lightly beaten plus enough fresh milk to make 200g***
50 g honey
30 g unsalted butter, melted


1. ***For this one weight the beaten egg first and minus with 200g. Add the remaining grams for the fresh milk.

2. In a mixing bowl, add the bread flour, egg, salt, instant yeast and honey. Beat in medium with a flat beater attachment till well mix.

3. Meanwhile, heat the milk until the thermometer stated 65C / 150F.

4. Then add the heated milk to the flour mixture and beat for 10 minutes.

5. Change the mixer attachment to dough hook and add melted butter to the mixture. In a medium speed beat the mixture for at least 30 minutes.

6. On the table, take the dough out and knead for at least 10 minutes and let it rest in the bowl for at least 60 minutes or more until it become double in size.

7. Once it already double in size, divide into 9 equal portions. Then flatten each dough into a round disc and press out the trapped air. Shape and roll into a smooth round balls.

8. Place doughs seams side down on a 20cm by 20cm square baking tray (lightly greased with oil or butter or line it with parchment paper). Loosely cover with a damp cloth or cling wrap and let doughs proof for 45 ~ 60 mins or until double in size.

9. When ready to bake, brush the surface of the dough with milk.

10. Bake at preheated oven at 390F / 200C for about 15 ~ 20 mins until the bread is golden brown all over. Cover the surface with a sheet of aluminum foil if the surface browns too quickly.

10. Remove from oven, unmold immediately from the pan and let cool completely on wire rack.

11. Then put the buns on a platter and wrap it with a plastic wrap.


Jun said...

it does look soft....rasa macam nk buat tp sape nak mkn ni..heheh

Anonymous said...

Thank you for sharing the recipe. I love bread and buns that are soft, yours looks lovely! I don't have a bread machine either, hopefully I can do it by hand. Will it be harder?

Sally said...

Jun - hi...buatlah kasi yg sayang...thx for drop by!!!

Anonymous - hi..thx for drop by. Anyway...if u dun hv a bread machine, u can always used the cake stand mixer and mixed it with dough attachment in very slow speed or you used your using hand, u need alot of energy to knead the dough or u can always used a man energy...hehehe....hope my opinion really help u