These days, bakeries' bread are super fluffy due to bread enhancer added. With home baked, you can ensure that no such chemicals are added.
So I was curious to find out whether this yield the same result without the enhancer.
Normally for bread making, we add the butter last but for this particular recipe, it is the water.
My girl has been asking for Sausage Bun (Bakery Style) so I took the opportunity using this recipe to make some for her.
Findings: Hubby and girl like this very much. The bread is soft and stay soft even after the next day. I was too lazy to do any shaping as I was rushing out.
What you need:
300g bread flour
30g castor sugar
½ tsp salt
1 tsp yeast
30g softened butter
Combine all ingredients together except the water and mix well.
Add water and knead to form into a smooth dough. Approx 10 mins.
Cover and set aside to proof until double in size. Approx 40 min - 1 hour.
Punch down and divide dough into 40g each.
Shape into ball and cover. Proof for 10 mins.
Flatten and fill with your favourite fillings.
Proof for another 40 mins.
Glaze with egg yolk, and bake for 20 min at 200°C