Wholemeal Vanilla Butter Buns

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My spouse was down with stomach flu for a whole week. His fever refused to subside, fluctuated more than the share market. So finally, I decided to take a day off from work today and took care of his needs. I also took this opportunity to bake bread for breakfast tomorrow. I haven't baked breads for almost half a year! I was getting desperate now.

I decided to try Sonia's Micro butter buns (Wei Bo buns) 微波面包. It looked so shinning good and I can't resist it. Her instructions were also very clear and easy. I adapted from hers and the originator. Here is my version - Wholemeal Vanilla Butter Buns.
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Recipe for Wholemeal Vanilla Butter Buns, adapted from Sonia & SiewHwei's Kitchen.
Makes 23 buns

Ingredients:
A)
400g Bread flour
6g Instant yeast
115g eggs ( 2 A size eggs)
120g milk
2 tsps Vanilla extract (homemade)
(I totalled the liquid to 135g = eggs + milk + vanilla extract)

B)
130g Wholemeal flour
80g Brown sugar
1/4 tsp Fine salt
50g water
60g LIV unsalted butter, room temperature

Egg wash-1 egg + 1tbsp milk

Method:

1. Mix all ingredients (A) in a mixing bowl and knead to form a dough.
2. Cover with cling wrap or cloth, and leave to prove until double size (I left it for 1 hour).
3. Add in ingredients (B) in a mixing bowl, tear dough (A) into small pieces and add into mixing bowl. Knead to form a smooth dough. (I accidentally threw in everything including butter, and it works too!)
4. Add in butter continue to knead till dough is smooth and elastic.
5. Divide the dough into 40g each, roll into ball, repeat the rest till finished.
6. Take a ball (start from the first ball), roll out into long rectangle shape, then roll in tightly like a swiss roll, keep aside to rest, repeat the rest till finished.
7. Take a swiss roll dough (start from the first swiss roll dough), roll out into long rectangle shape, then roll in tightly like a swiss roll.
8. Arrange the doughs into a baking tray, leave to prove for 50mins.
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    9. Brush with egg wash, bake at a pre-heated oven at 170C for 13-15mins or until golden brown.
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