I have this bun making craze again. Haha, so I will be posting lots on them in the days to come. I learned to make this soft and fluffy bun from Grace and since then I have been baking these buns for our breakfast. I will normally make 2 loads and store them in air tight container and can keep for a few days in the fridge. Warm up in microwave for 30 seconds and tada... it is fresh like just out of the oven , soft and fluffy :) Beautiful fragrant buns for the family......goes well with a bowl of hot steaming soup of any kind :)
This is the easiest to make bun and using the water roux method , the buns will come out soft and fluffy...you can have any fillings you like or any toppings. The family love them with garlic,parsley butter with lots of grated cheddar cheese on top.....smell good and it is truly a hearty breakfast with just these buns alone. Making buns helps to destress me and my heart flutters each time I make them...while they are proofing , I will have a hot cup of apple tea and do a bit of reading on my new bread book :) I am happy that these buns turned out great. Just keep drooling...hahaha I love taking photos of my bakes and post them up to show my two Piggies.....wickedness of a Momsie ? ...nope, a subtle reminder to them that Momsie makes the best bun :p
Soft & Fluffy Buns With Garlic, Italian Parsley Butter & Cheese Topping - Water Roux Method
(adapted from Grace of Kitchen Corner )
195g bread flour
90g plain flour
12g milk powder
30g caster sugar
60g beaten eggs
75g water roux
45g unsalted butter
mix together the ingredients below
chopped fresh italian parsley
grated cheddar cheese
Recipe for the water dough "water roux":
Cook 250g water with 50g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. I didn't measure it with thermometer, so I cook it until like a baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming.
1. Put all the buns ingredients for kneading until smooth and elastic and the dough no more sticking at the side of the mixing bowl. Let it proof for 40 minutes in a clean bowl cover with cling wrap.
2. Divide the dough into even size of 9 portions and shape it into smooth ball shape. Let is rest for 10 minutes.
3. Flatten each dough with your hand and roll it out in longish shape. Roll it up to a sausage shape and seal it tightly. Place on a baking tray and let the dough proof for 40 minutes.
4. Egg wash the dough , cut a slit on the bun and add some garlic,parsley and butter mixture into the slit , sprinkle top with some grated cheddar cheese and bake at 180C for 20 minutes
Enjoy and have fun making these soft and fluffy buns
using the roux method :)
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