Saturday, February 16, 2013

Basic Bun



Yum



Use ur creativity to make difference...


Ingre
all purpose flour 200 gms
salt 0.5 tsp
sugar 20 gms
instant dried yeast 4gms or 1.3 tsp
warm water 100 ml
egg 1 large
butter 20g
Method
[Yeast Proofing]
Sprinkle the yeast and 1 tsp of sugar over the warm water. Stir to dissolve the yeast. Leave for 15 minutes. If the mixture becomes foamy then it's ready.
[Kneading]
Put the flour, salt, sugar, butter in a large bowl. Pour the foamed yeast and egg.
Bring the ingredients together to form a sticky mass.
Move to a kitchen table. Throw the dough.  Fold the dough in half.
Repeat this process of folding and kneading.
Knead for 10 minutes.
Till the dough is smooth, thinly, elastic.
Shape the dough into a smooth ball.
[Leaving to rise]
Put the dough in a lightly oiled bowl.
Leave to rise in a draught-free place for 50-60 minutes, or until 2.5-3 times in size.
[Finger test]
Press a finger into the dough. If indentation remains, the dough has properly risen.
[Knocking back]
Knock back the dough by punching it gently to make it flat like a thick roti. Turn out the dough.
Fold the dough into thirds.
[Dividing]
Cut the dough into 8 equal portions.
Shape each piece into a ball lightly.
[Leaving]
Cover loosely with a damp cloth and leave for 10 minutes.
[Shaping]
Shape each piece into a smooth ball by bringing all edges backwards and making like a flower bud. the stem like thing is known as seam.
Pinch the seam shut. Place the seam down on parchment paper.
I made 3 long strips and braided it with a slice of sausage inbetween.
[Leaving to rise]
Leave to rise for 40-50 minutes, or until 2 times in size.
Brush the surface with beaten egg.
[Baking]
Bake at 200 degrees C (392 degrees F) for 10 minutes, or until golden.
Soft n Spongy buns are ready to be served.