Tuesday, April 06, 2010

Homemade Buns

Mung Bean Buns

Normal buns (dinner rolls)

This is what I've been busying myself with the last 2 days. The kids have not really been eating the bread loaves I've been making. So, I decided to make sweet buns instead. Looks like I can't make them fast enough. They are gone in a wink of an eye. Just as I take them out of the oven, I will have one kid ask "Mommy, can I eat one now?"

The first batch was made with just bread flour and mung bean filling. Then Sis. Joyce suggested that I mix in some wholemeal flour so the kids' little tummies would feel more full. Tried that and the buns still came out good.

Okay, if you have a breadmaker and want to try making these buns, here is the recipe.

2/3 cups water
2 eggs (beaten)
2 tbsp butter (my butter was hard so I just broke it into chunks)
3 cups bread flour/high protein flour (if you want some wholemeal, make it 2 3/4 cups bread flour, 1/4 cups wholemeal flour)
1/2 tsp salt
2 tbsp sugar
2 tsp yeast

If you want to add some filling, this is what you do. The filling could be red bean, mung bean, chicken floss (expensive) etc.... After the dough is ready, just pinch out a small ball of dough. Oh, put some butter on your hands so it doesn't stick to your fingers. Okay, flatten out the small ball of dough on the palm of your hands. Add in some filling. Fold the dough up to cover the filling. Then, flatten the dough slightly. How big the balls of dough depends on how big the buns you want.
Arrange them on your baking tray. Brush on some egg white on top of the balls of dough (this will give you the nice brown color on top). If you want, you can add to the taste by sprinkling on some sesame seeds (looks pretty too). Leave them on the tray and cover with a cloth for about 30-45 minutes. You'll see the balls of dough grow in size.
Pop them in the oven. Bake 200 degrees for about 15 minutes (until the top is a nice light brown color).

This is how you eat them: OPEN WIDE WIDE... AUM!

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