Buns
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| Ingredients (for 8) | | Bun Dough | bread flour
salt
sugar
instant dried yeast
warm water
egg
butter
| 200g
3g (0.5 tsp)
20g
4g (1.3 tsp)
100g
20g
20g
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| 1. |
Sprinkle the yeast over the warm water. Stir to dissolve the yeast.
Leave for 15 minutes. >>
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6. |
[Knocking back]
Knock back the dough by punching it gently. Turn out the dough. |
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| 2. |
[Kneading]
Put the flour, salt, sugar, butter in a large bowl. Pour the foamed yeast
and egg. |
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Fold the dough into thirds. |
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Bring the ingredients together to form a sticky mass. |
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7. |
[Dividing]
Divide the dough into 8 equal portions. |
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Transfer to a kitchen table. How to knead with hands or with a food processor. |
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Throw the dough. |
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8. |
Shape each piece into a ball lightly. How to shape into a ball. |
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Turn the dough. |
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[Leaving]
Cover loosely with a damp cloth and leave for 10 minutes. |
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Repeat this process of turning and kneading. |
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9. |
[Shaping]
Shape each piece into a smooth ball. |
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Knead for 10 minutes. |
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The dough is smooth, thinly, elastic.
This is the dough after kneading.
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Pinch the seam shut. Place the seam down on parchment paper. |
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| 3. |
Shape the dough into a smooth ball. |
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10. |
[Leaving to rise]
Leave to rise for 40-50 minutes, or until 2 times in size. >> |
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| 4. |
[Leaving to rise]
Put the dough in a lightly oiled bowl. |
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Leave to rise in a draught-free place for 50-60 minutes, or until 2.5-3
times in size. >> |
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11. |
Brush the surface with beaten egg. |
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| 5. |
[Finger test]
Press a finger into the dough. If indentation remains, the dough has properly
risen. |
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12. |
[Baking]
Bake at 200 degrees C (392 degrees F) for 10 minutes, or until golden. |
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