Wednesday, May 6, 2015

Matcha Bun























Whoa...it's been a long time since the last time I baked buns. And the bun baking craze is back again..I can feel it in my bones...the hands are itching to knead and at the same time massage my knuckles :p Well, actually I just wanted to finish up my matcha powder. I have not been making ice cream too for quite a while now, come to think of it , haha too much cream not good for my arteries and heart and my waistline of course.... yea I can be vain at times like this....going downhill is not fun at all :p shhhhh... I meant 25 going 26 * heehee , see how vain I am when it comes to revealing my age ! Sorry for the digress....back to this bun...I took the same recipe from Cheese & Salami Twist from Dailydelicious just add in the matcha powder....that's it! topped with sunflower seeds to add some nutrient to the buns :)













bun making is a good therapy for me.....
it is so good for the soul 












waiting for it to proof is the best patience testing ever!





















fluffy texture..and boy it smells good...



Match Bun - adapted from Dailydelicious

200 g
Bread Flour
3 g
Instant dried yeast
20 g
Sugar
3 g
Salt
20 g
Unsalted butter (soft)
140 g
whole milk
1/2tsb

topping 
egg wash                                
matcha powder (japan)

sunflower seeds



Method:

Put the flour, the sugar and yeast in a bowl, whisk to combine, add and salt whisk again. Add matcha powder to the milk and whisk it till well incorporated.Pour the milk matcha mixture into the bowl.

Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.

Take the dough out of the bowl and knead, you will see the dough will be elastic after about 2 minutes.

Add the butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough. Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny.

Or you can also try stretching part of the dough, if it can stretch into a thin sheet without breaking, you've kneaded enough.

Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).
Take the dough out of the bowl, deflate by touch it lightly. Divide equal portions. Shape into rounds . Leave to proof for another 10 mins.  Egg wash top and sprinkle sunflower seeds as topping

Bake for 10-12 mins or till golden brown in preheated oven 180C



*             *               *



No comments:

Post a Comment