bun - by Eileen Chung

Thank you Carole Yang for sharing. After seeing your curry buns I am inspired to try.
First attempt at making buns. Fillings tau sar and the other one curry bun. Could be better, but I am happy. Taste and texture good.
Recipe kind courtesy of Carole Yang:
Ingredients: (A)
100g bread flour
70g boiling water

Ingredients (B)
350g bread flour
100g plain flour
80g sugar
6g salt
20g milk powder
9g instant yeast
Ingredients (C)
175g cold water
60g cold eggs
Ingredients (D)
60g butter
Methods:
(1) Add boiling water from A into flour,mix until well to form a dough.
Cover and set a side to let it cool (I used clingwrap).
Keep it in the fridge for at least 12 hours.
(2) Mix B until well blended.
Add in C and knead to form a rough dough.
Add in A and knead until well blended.
(3)Add in D and knead to form elastic dough.
(4)Let it proof for 40 mins or double in size.
(5)Divide the dough into 60g and mould it round.
Let it rest for 10 mins.
Flatten it and wrap the fillings of your desire (curry potatoes, char siew, red bean paste, tuna etc).
Place it into a greased pan or flatten the paper cups. Let it proof for 50 minutes.
(5)Egg wash the surface (Sometimes I put Almond slice, cheddar cheese etc).
Bake it at 180 degree for 12 to 15 minutes. (Depending on your oven, usually I placed the dough at second last rack so that it won't get burnt). ENJOY BAKING!!!

Fiona Lau

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