Friday, 1 April 2016

Wholemeal Butter Buns 全麦奶油餐包 (中英加图对照食谱)

Softest, fluffiest, tastiest wholemeal buns I have ever made & eaten!
最柔软蓬松好吃的全麦面包 !

It's spring time and flowers are blooming everywhere. For the first time, here in hot sunny tropical Singapore, we actually got to see the cherry blossoms flown in from Japan at Gardens by the Bay's Flower Dome. Prior to this, I only saw cherry blossoms when I visited Japan and Korea during spring time.  

I was excited and visited the Blossom Beats (sakura floral display) last week with my buddies, Emily and Elean, and we were awed by the many varieties of cherry blossoms as seen in the photo below. 

Besides the cherry blossoms, we also saw many varieties of beautiful flowers. The vibrant colours and aromatic fragrance lifted up our spirits and we were so glad to take time off our busy schedule to enjoy and appreciate the beauty of God's creation! 

Happy to capture these photos

Back at my humble home, my blue pea plants are also blooming. My dear hubby has planted it for me last April and with my tender loving care, the plants are growing strong, healthy and blooming with beautiful flowers. I have 3 species of the blue pea plant, one blooms flowers with 5 purplish petals, another blooms flowers with one big and two small bluish petals and the third blooms flowers with white and baby blue petals as seen below. 

My homegrown Blue Pea plants, all 3 species blooming with flowers!

I used the blue pea flowers to make healthy drinks for my family and some flowers are dried and kept aside for my baking. I hope to used it to make a beautiful bread loaf in future. For now, let me share with you the softest, fluffiest and tastiest wholemeal bun I have made and I simply love the texture and highly recommend you to try it! 

Wholemeal Butter Buns 

So fluffy that you can tear layer by layer to eat!

Ingredients : (makes 9) 
Bread Dough:
100ml fresh milk 
2 egg yolks
140g blue jacket bread flour
70g blue jacket wholemeal flour (or any superfine textured wholemeal flour)
30g sugar
1/2 tsp instant dry yeast

1/8 tsp salt
35g unsalted butter

Surface decoration:
some egg white wash (egg white mixed with pinch of salt)

Note: Different brand of ingredients have different composites, thus there may be a slight difference in the end result.

100ml 鲜牛奶
2个 蛋黄
140克 水手牌特级强力粉 (或高筋面粉)
70克 水手牌全麦面粉 (或其它细幼质感的全麦面粉)
30克 糖
1/2茶匙 即溶酵母粉
1/8 盐

35克 无盐奶油

蛋白适量 (蛋白加少许盐)


Method 方法:

1a. Using Hand knead or Mixer - mix in all the ingredients (except butter) till everything is combined, then add the butter in and knead till window pane stage. Proof for 60 minutes or till double in size.

1a. 用手或搅拌器 - 把所有材料(奶油除外)搓揉成为一个不粘手的面团, 再加入奶油搓揉到完全融合。 继续搓揉甩打成撑得起薄膜的面团。放在温暖密闭的空间,发酵约60分钟至两倍大。

OR 或

1b. Using Breadmaker - Place wet ingredients followed by dry ingredients in sequence (except butter) into the breadmaker pan. Select dough program, press start. Add butter when it stops kneading after a few minutes. Dough will be proofed to double its size at the end of this 90 minutes program.

1b。用面包机 - 将所有食材(奶油除外)依次放入面包桶。选择面团做法程序,按下启动键,揉几分钟停止后再加入奶油。 90分钟程序完毕后,面团已发酵两倍大。

2. Sprinkle some bread flour on the worktop, put the proofed dough down, sprinkle some bread flour on it. Punch it down to release air.

2. 桌上洒些高筋面粉,将发好的面团取出,表面洒上一些高筋面粉。将第一次发酵完成的面团空气拍出。

3. Divide into 9 equal portions. Roll round and let rest for 5 minutes. Meanwhile, lightly grease the baking pan with softened butter and sprinkle some flour on it.

3. 平均分割成9份,滚成圆形,让面团休息5分钟。其间烤馍涂抹上一层薄薄的奶油,再撒上一层薄薄的面粉,多余的粉倒出。

4. Put the rested dough into the baking pan, cover with a damp cloth and proof for about 60 minutes till 1.5 times bigger.

4. 把休息后的面团放入烤馍中,盖上拧干的湿布,发酵60分钟至1.5倍大。

5. Brush a layer of egg white wash on the proofed bread dough.

5. 在发酵后的面团,均匀刷上蛋白液。

6. Bake in a preheated oven 170°C top/bottom heat for about 18 to 20 minutes. After baked, transfer to cool on the wiring rack. (The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven.)

6. 放入已预热的烤箱中,以上下火摄氏170度烘烤约18~20分钟。面包烤好后,转移到铁网上放凉。

Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest , Facebook, Instagram and Youtube for the latest updates.

Feedbacks given by readers who have tried this recipe:

"I tried this recipe and it turned out so great! Texture is very soft and taste good! I have stuffed it with tuna for breakfast and my husband gave a thumbs up!" 

"It's super delicious and easy to bake, I topped it with pork floss and it tastes as good as Breadtalk pork floss buns!" 

“It takes much time and effort to compose and translate recipes, I would appreciate it if you DO NOT copy and pass it off as your own as I have painstakingly prepared each blog recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please give credit and provide a link back to the relevant post here. Thank you.”

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LoveToCookAndBake said...

Hi, I don't have wholemeal flour so can I use all bread flour instead? Does it affect the softness and fluffiness? Thanks!

Cheryl - Bakingtaitai 烘焙太太 said...

Hi, I have not tried with all bread flour so I would not know. You can always experiment and find out yourself. :)

Xiao Mianyang said...

Hi Cheryl, I tried making this buns using Kenwood bm250 but I couldn't read window pane result. Can I know how you manage to achieve that?

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Xiao Mianyang, if you are using the breadmaker to knead and proof the dough, for Kenwood BM 250, select function 8. At the end of this 90 minute program, the dough is ready for shaping. I could achieve slight window pane stage, sometimes result differs due to different brands of ingredients used.

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