Making our own bread is a rewarding experience. It is exciting to watch the simplest ingredients (flour, water, yeast, sugar and butter) become something more than the sum of the ingredients.
Yeast-risen dough permeates an area with its delicious scent. There’s nothing better than bread made from scratch, baked to golden perfection.
A delicious bun deserves a good intro. Thanks to Google, I was able to put together a great intro for my successful cottony soft homemade bun.
close up view of the soft and fluffy bread….
The following sweet dough recipe can be used to make other buns like Hot Dog Buns or “Pineapple” (Polo) Buns.
Recipe adapted from Savory Handmade Bread
Ingredients for Sweet Dough : (approx. 1000g of dough)
Bread flour 500g (3 1/2 cup)
Bread yeast 15g (1 1/2 Tbsp)
White sugar 100g (1/2 cup)
Salt 5g (1/2 tsp)
Milk Powder 10g (1 Tbsp)
Water 260g (see note 1)
Egg 1
Butter 50g (1/2 stick or 1/4 cup) diced into small pieces
note 1: I have tried using both warm water and room temperature water and they have produced good results. Perhaps, the latter produced a dough that was less stickier to touch and dough is more fragrant. The original recipe said to use ice water, I am not sure why yet.
note 2: For the kneading and rising, I used my bread machine (dough setting) to do the work. It takes 30 minutes of kneading and one hour of rising.
note 3: I recommend working the dough on a silpat and using a non-stick rubber spatula to divide the dough. I avoid using my fingers as much as possible as the dough is very sticky.
note 4: Do leave enough spaces between the buns, as they will expand more in the oven. If your buns are not in baking paper and there are not enough spaces between them, they will stick to each other (as shown in the photo above). Although it is not a big deal as the buns will still taste good, it is more pleasing to the eyes if the buns are stand-alone.
Method:
Mix the bread flour, yeast, milk powder, water, sugar and salt. Add egg. When the dough is formed, add butter. Continue to rub the dough until it becomes elastic, the surface is smooth and not sticky. Try stretching the dough with your fingers to form a thin layer as shown in the following photo. If the stretched dough does not break easily and light can pass through it, the baked bread will be fluffy, soft and savory.
Spread a thin layer of oil on the mixing bowl. Roll the dough into a round shape and put into the mixing bowl. Cover the dough with cling wrap and leave it for 40-60 minutes until complete fermentation. You can poke with a finger dipped with some flour to see if the dough is completely fermented. The fermentation is complete if the poked hole does not rebound, as shown in the photo.
After the big lump of dough has completed its fermentation, divide the dough into 8 smaller balls. Cover the balls and let it rise for 15 minutes. Then the dough is ready for toppings.
Ingredients for the ham and corn topping: (toppings for approx. 450g of sweet dough)
cheese slices 6
mix 150g corn, 4 ham slices (diced into small pieces) with some mayonnaise
Method:
Roll the dough into a strip and cover with cheese slices. Roll up the dough. Leave about 2cm margin above the folded part and make a cut in the middle. Unfold the dough and place it on the baking tray. Leave the dough to ferment and rise to twice of its original size.
After the dough has risen, spread the corn and ham mixture on the dough. Bake at 200 degrees Celcius or 392 degrees Fahrenheit for 15 minutes.
related article: Hokkaido Bread
20 Comments
May 16, 2008 at 5:05 am
Wow! Better than those in the bakery !Did you use a bread making machine? I don’t have one and it’s too hassle for me to make bread. I wish for you to move next door to me!
May 16, 2008 at 5:12 am
“Cottony” is a great description — they look so fluffy and yummy in the first picture.
I completely agree with what Alice said… wish you were just next door to me. Even if I can’t try your cooking/baking, at least I’ll be able to smell the wonderful aromas…
May 16, 2008 at 9:04 pm
Oh, look at those! Now you have another person on the list who wants to live next door to you….hahaha
May 19, 2008 at 8:54 am
Dear Alice,
I used a bread machine to prepare the sweet dough. After the first fermentation, I took the dough out, divide them into individual balls, shape and prepare them for topping. It is still possible to make these buns without the machine. Mix all the ingredients except the butter in a mixing bowl. When the rough dough has been formed, rub the butter in. Continue to knead and rub until the dough is as soft as the baby’s bottom. I use my bread machine more to prepare doughs than actually baking breads. The non-stick interior makes cleaning easy as well. If it is expensive to eat rice, homemade bread is a good occasional substitute.
If I move next door to you, we can trade foods.
Hi Kenny,
Thanks for your encouragement. You have a gift of bringing the best out of your friends.
Are you sure you want me as your neighbor? You see, the wonderful aromas from fresh homemade breads also come with occasional noise from my 3 girls.
Dear WMW,
It will be fun living next door to you. You will bring me gifts from all over the world and tar pau’s from different restaurants.
May 24, 2008 at 4:31 am
The corn and ham dotted bun looks incredibly wholesome and yummy, Mrs HBT. I can taste it in my mind’s mouth — I want to be your daughter!
May 24, 2008 at 10:49 pm
Happy Birthday!!!
May 26, 2008 at 3:24 pm
that looks fantastic Lee Ping! now you won’t go to any bakery anymore since yours is definitely better!
May 26, 2008 at 9:17 pm
Oops, wrong timing. Shouldn’t have dropped by just before lunch. LOL!
Nothing like freshly baked buns to whet the appetite.
May 27, 2008 at 11:03 am
Is it your birthday, Mrs HBT? Well, then, many happy returns of the day. These are quite the best years of your life, aren’t they? ^_^ Loving husband and family, and lovely and adorable children.
May 28, 2008 at 8:27 pm
Dear Argus,
You have given my bun a fancy name, Corn and Ham Dotted Bun! I like that. You can taste it in your mind’s mouth? That’s great. Looks like my attempt to show how soft the bread is, has succeeded.
Hi Kenny,
Looking at the number of friends you have, your calendar must be filled with birthday reminders, right? However, it is still so sweet of you to take the time to write me a note. Thanks!
Dear Eliza,
Thanks for coming by!
When we first moved to Portland, we used to drive 5 hours to Richmond, Vancouver B.C. And bring back Taiwanese buns. Later when Meianna at Fu Bonn opened, we were there almost every weekend. You are right, we seldom go to bakeries now. My husband said that my buns tastes better than the store’s. He told me he has never eaten a hot dog bun where the juices flow out from the hot dog. Freshness is one of the benefits of baking buns at home.
Hi Jonzz,
Wrong timing? Well, at least now, you know what to order for lunch. Hope all is well with you. Have a good week ahead, OK.
Dear Argus,
Yes, it was my birthday (May 25). My girlfriends took me out for a fancy lunch this afternoon to celebrate my birthday, as Little Chicken was ill last week.
These are indeed the best years of my life. I am more thankful than ever. I thank God for my ever forgiving parents. Mostly, I thank God for my 3 girls, I pray that I will be a good role model for them. I also thank God for my husband, if it were not for him, I would probably not have a prayer life or a personal relationship with God.
June 1, 2008 at 9:31 am
[...] related article: Ham and Corn Taiwanese Bun [...]
June 3, 2008 at 12:56 am
wow..those buns look heavenly!…how wonderful to bake your own..:)
June 3, 2008 at 10:42 pm
mrshbt, wow, I’m glad I came by. I’m definitely going to try this out. Thanks!
June 4, 2008 at 8:51 pm
Dear Srivalli,
Indeed, the Buns look, smell and taste “Heavenly” delicious. It is very rewarding to bake our own breads, especially when they turn out so well. I have still yet to try making the Indian breads on your blog.
Dear Lydia,
Thanks for taking time from your busy schedule to leave me a comment. And such an honor to get a personal comment from the famous writer herself. Really looking forward to seeing your book, “Honk, if you are a Malaysian” in the US’s bookstores soon.
Since I received your comment about trying this recipe out, I have added a few more notes. I also double checked the recipe making sure that the weights and ingredients are all correct. It is good to go.
I heard that rice in Asia is more expensive now. Although bread is no substitute for rice, it is a good alternative. Ham and Corn Bun has protein, fiber and carbohydrate. It makes a great snack for kids, a convenient lunch for busy Moms and most of all it freezes well for future use.
I make 6 big buns or 12 smaller buns from the above recipe. If we don’t finish all of the buns, I wrap each baked bun in a plastic wrap and put them in the freezer. Frozen buns can be defrosted over night. And the next day for breakfast, wrap in aluminum foil, reheat in the oven and the bun will taste like fresh bake.
June 22, 2008 at 6:35 am
this is defintely my type of bun, looks so light, healthy and what more DELICIOUS! wow did I say that? yes I did!
June 22, 2008 at 9:26 pm
Hi BBO,
What a pleasant surprise! Thanks for your lovely comment. I am not sure if you ever been to Taiwan. At every street corner, there is a bakery shop and they do so well. If you ever want to expand your business, look into making buns.
There are desert buns as well. I have tried coffee doughs as dessert buns, such as walnut buns and braided raisin buns topped with sliced almonds.
You boys are very talented. I am sure you will be able to churn out something beautiful and delicious.
June 28, 2008 at 8:38 pm
Wow, this looks like something that would be a hit in our house.
Thanks for sharing and I’m bookmarking this one to make real soon.
September 24, 2008 at 4:28 am
[...] out this recipe yourself and you’ll be [...]
December 12, 2008 at 11:07 pm
Hi! Love the buns you made. Quick question. I, too, am going to use the bread machine to make this. When do I add the butter? Also, do I only go through 1 series of dough kneading in the bread machine. I have read elsewhere they they go through 2 series. Thank you.
December 12, 2008 at 11:35 pm
Hi Babybunny,
Mix the bread flour, yeast, milk powder, water, sugar and salt. Add egg. [Start the bread machine on dough setting. ] When the dough is formed, add butter. [Carefully, I use the rubber spatula to scrape down any extra mixture on the side of the bread pan.] By the way, it is OK, to open the lid to peek at your dough. I often do, especially during the kneading process and if necessary take my rubber spatula to gently give the machine a hand to scrape down the sides. When it has finished kneading, I simply close the machine’s lid and walk away. At this time, if I want to peek, I will peek through the small window on the lid.
If I select the dough setting, it will go through a couple series of dough kneading. I am not sure if that is similar to what you have been reading. The dough setting is what I choose and I only select it once to prepare my dough. After I select the dough setting on the bread machine, it will start the kneading, punching etc. I think it will stop for a few seconds between kneading. Perhaps that is the transition from first series to second series? Then it will stop and let the dough rise at a controlled temperature. At this time, I leave the dough in the bread machine to rise. When time is up, the machine will beep. I take the dough out and start dividing the dough up to make my individual buns.
There was a time when I forgot to scrape the mixture from the sides. That was when I had to stop the bread machine and start the kneading process again. A good friend of mine told me once that dough loves to be knead. I guess it doesn’t hurt if we over-knead the dough just make sure that we don’t over-rise the dough. Over risen dough will have a yeasty smell.
Hope that helps.