I had always been inspired to make those nice fluffy bread that we find in the bakery here. All the bread that i had made were nice so far but just not that kind where you peel the bread like peeling cotton. After searching many blogs and books, I finally did it!! It was Master Chef Alex Goh’s book!! His recipe was pretty simple and easy to make, yet the cottony type that I had been looking for
The dough ALMOST failed but with a little more flour and cold water, it managed to be saved….phhheeewwww….
Made the basic sweet bread dough and then improvised a bit here and there to make 2 types of buns. Decided to make those small Sweet buns with cheese fillings and the Sugar & butter bun (inspired by Qline)
Recipe of the sweet dough (from the book Magic Bread):
Part A
100g bread flour
70g boiling water
Mix these 2 together to make into a dough. Refrigerate for at least 12 hours
Part B
300g bread flour
100g plain flour
80g sugar
6g salt
20g milk powder
9g yeast
Part C
175g cold water
60g eggs (1 A size egg)
Part D
60g butter
Steps:
Mix Part B together and mix in Part C slowly into the flour base until it forms a dough
Add in Part A and mix well
Add in Part D
Proof for 40 mins
Divide the dough into equal parts for the next use
For cheese filling buns, I divided them into 40g each, roll them out, put in cheddar cheese and roll it into a small ball. Made 12 of these and put it in to the bread pan. Here, I proof it another 45 mins. Egg wash it. Put it into the bottom shelve oven, 180C for 20mins….Voila!
For the sugar and butter bun, I divided them into 80g each, roll them out into oval shape. In a few i put in pumpkin and sunflower seeds for my nutty side hehehehe. Proof it for 45 mins. Cut a line along the bun. Egg wash. Put soft butter and sprinkle sugar on top. Put it into the middle shelve oven, 180C for 15mins.



