Buttery bun

Saw that someone tried out this recipe and commented that it stays soft even on 4th day.  So I definitely want to try it.

I wanted a more fragrant bun so I modified it a little to my liking.

Learning experience:

Though the bread stays soft on the 3rd day, I somehow prefer a lighter fluffy texture than this.  This is definitely good for those who first try their hand at making bread as it is easy to manage.

What you need:

300g bread flour

80g water

80g whipping cream

30g egg

30g sugar

3g instant yeast

3g salt

35g butter

Method:

Combine all ingredients except butter, knead until smooth.

Add in butter and continue to knead until windowpane stage.

Shape into a ball and let it proof for an hour.

Punch down and divide dough into 9 portions.

Shape into balls and then roll into tear drop shape, bench rest 10 mins.

Using a rolling pin, roll into 25cm length.  

Flip over and roll down gently.  Seal edge.

Place into the pan and let it proof until 80%.

Brush with egg wash and sprinkle sesame seeds.

Bake at 190℃ for 16- 17 mins.

Enjoy!