Recipe: by Mary Anne Loh
(Makes 16 buns approx 30g each)
1) Coconut milk 30g (can be replace with milk or yogurt)
2) Water 118g
3) Salt 2g
4) Sugar 40g
5) Sesame seed powder 15g
6) Bread flour 200g
7) Wholemeal flour 50g
8) Yeast 3g
9) VCO 25g (Virgin Coconut Oil)
**Oven preheated at 170c, I baked for 13mins
**You can use all milk or even soymilk to replace the water & coconut milk.
**Tweak this into hokkaido milk bun by replacing coconut milk with beaten egg 30g, water to milk 118g, sesame seed powder to milk powder but 10g, VCO to butter 25g, choice of flour is individual but wholemeal somehow doesnt jive with hokkaido bun recipe duno why.
**If using BM put ingredient according to sequence above. VCO add in only after 5mins. I set BM to knead for 25mins then proof for 1.5hr; shape into tiny buns & proof another 30mins. No eggwash; I brushed VCO butter on top once out of oven so its glossy & soft.
**If hand knead add all dry then make a centre hole & pour in wet except VCO. Mix n slowly add in VCO as u knead.
**You can use all milk or even soymilk to replace the water & coconut milk.
**Tweak this into hokkaido milk bun by replacing coconut milk with beaten egg 30g, water to milk 118g, sesame seed powder to milk powder but 10g, VCO to butter 25g, choice of flour is individual but wholemeal somehow doesnt jive with hokkaido bun recipe duno why.
**If using BM put ingredient according to sequence above. VCO add in only after 5mins. I set BM to knead for 25mins then proof for 1.5hr; shape into tiny buns & proof another 30mins. No eggwash; I brushed VCO butter on top once out of oven so its glossy & soft.
**If hand knead add all dry then make a centre hole & pour in wet except VCO. Mix n slowly add in VCO as u knead.
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