Tuesday, December 26, 2006

Soft Sweet 'Porridge' Buns

These sweet buns are the softest I have made and can be eaten with or without fillings.
I made them for Redneck's extended family on Christmas and received glowing reviews.

Sweet water roax soft bun
Makes 18 buns

Ingredients for Starter Dough
32g bread flour
165g water


Method for Starter dough
1. Heat water to 65C and mix in the breadflour.
2. Stir till the flour dissolves
3. Let it cool completely before using.
4. Can be left in the fridge for 1-2 days.


Ingredients for Main Dough
170g starter dough
420g bread flour
110g plain or cake flour
40g milk powder
75g sugar
1 tsp salt
4 tsp Surebake yeast
60g egg
155g water
45g unsalted butter

cornmeal or sesame seeds for topping (optional)

Method
1. Place all ingredients into the bread pan according to your breadmaker instructions.
2. Setting : Dough
3. Leave bread dough in the bread pan to proof until double in size. In cool weather this will take 1-2 hours.
4. Divide dough into 18 pieces of 60g each. Dip shaped dough into cornmeal or sesame seeds.

buns ready to proof
5. Place on greased baking tray to proof for another 1-2 hours or until at least double in size. My baking tray is 28cm x 21cm.

65C bun after proofing
6. Bake at 170C for 15 minutes.

Sweet Chinese buns
Note :
1. Buns can be brushed with egg wash before baking.
2. For sweeter buns increase sugar to 100g.

Recipe : cwl @kitchencaper (adapted)

31 Comments:

hiha12 said...

hello Sinner
is this dough suitable for making baked buns with assorted fillings as seen in chinese bakery shops?
thank you

Sinner said...

Hi hiha12,
I have baked with char siu filling in mine.
So yes, you can wrap the dough with assorted filling.

Anonymous said...

Hi Sinner,
i live in oz - cant get hold of Surebake yeast. Wht amt of instant yeast can i substitute for Surebake as i understd its a mix of bread improver + yeast.

Lily

Sinner said...

Hi Lily,
Just substitute with the same amount of instant yeast or whatever is the recommended amount per cup of flour on your yeast label.

Having said that, I don't follow their recommended amount of surebake yeast to use as I think it is way too much. The only think I find is that my bread might take a wee bit longer to rise.

I usually overnight the dough in the fridge and by next morning it would nearly overfill the breadpan and ready for the next 'move'.

Anonymous said...

Thks for the tip!

Lily

delia said...

Hi Sinner,
How do we know if the water is already 65C? After mixing the bread flour into the water, how's the texture like? I tot of making this but need to confirm with you first. Thanks.

Sinner said...

Hi delia,
I use a thermometer to get the correct temperature.

After mixing the bread flour and water, it is like a watery paste.

delia said...

Sinner,
What if we don't have a themometer? Can we just eye ball it?

Sinner said...

delia, of course you can.

kellie said...

Hi Sinner, is there a typo in the recipe for the starter dough? there should be more flour than water? Thanks. You have a very interesting website!
Kellie

Sinner said...

Kellie,
No typo. Ratio of water to flour is correct. It is a water roux starter. Thanks.

kellie said...

Thanks, Sinner! Made this today, and it's very nice : ). Had it with some home made kaya and it was really great tasting. Will definitely make it again. But as I don't like butter, I will try to use vegetable oil instead next time. You think I can just use the same amount of oil as the butter? Thanks.

Sinner said...

Kellie, yum...this bun will go so well with kaya. Yes same quantity if you are replacing with oil.

After you make them, I would love to hear whether you see any difference in the taste and texture between the butter and the 'oil' buns. It would be very interesting.
Thanks for the feedback.

kellie said...

I made it! :) with 35g olive oil instead of 45g butter. Tastes nice and soft! This recipe's definitely a keeper. Think I will leave out sprinkling the cornmeal next time though. It is hard and tastes uncooked (baked it in the oven together with the bread). Did I do something wrong?
Kellie

Sinner said...

Kellie,
Our cornmeal is very fine - almost like salt. Maybe your cornmeal is the coarser type. Just omit if you don't like them. I use them more for deco purposes as the supermarket here also sell a lot of their buns with cornmeal on top.

Great to know that oil works just as well. Thanks for the feedback.

Anonymous said...

Hi Sinner,
How much starter dough is needed to make 170g starter dough? Will the measurement in your starter dough = 170g? Sorry just wanted to make sure. These buns looks yummy. Thanks. June

Sinner said...

Hi June,
It is as close to 170g as I can get. But do weigh it before you add it into the dough.

The buns are really soft.

Anonymous said...

Hi Sinner,
Where can I buy bread flour & cake flour? Can I use high grade flour instead of cake flour? Btw, I have tried a few of your recipes for dinner and we love it! Looking forward to more new recipes from you.
Thanks. Have a great Easter weekend :). June

Sinner said...

Hi June,
Bread flour is high grade flour. The plain flour is just ordinary flour. For the 110g flour, I normally use ordinary flour as cake flour is expensive and not readily available here.

I buy all my flours from the supermarket.

I am glad you have tried some of the other recipes.

You have a great Easter too.

amarjit said...

Hi,
Thanks for this recipe. I tried to convert the amount into cups and tbspoons but am not sure if it is correct. Can you please help me, even with the liquids as they are in gms can you convert them into mls.I dont have a breadmaker can I instead use the cake maker with the kneading tool.
Thanks and God bless
Aamarjit

Sinner said...

Hi aamarjit,

I have added an online converter to the right sidebar of this blog. That might be some help. But to be honest my preference would always be in gms as cups and Tbsp especially for flour will vary depending on how heavy or lightly it is scooped or even which country you are in.

A digital weighing scale is a good tool to have in the kitchen. Keep an eye out for the $1 auction at Trade Me. Sometimes if you wait patiently and pounce at the right time, you will get a bargain.

Yes you can knead with your cake mixer or manually with your hands.

Delphine said...

Hi Sinner,
Good morning, just would like to seek your advise, I made this bun last night, I do not have a bread maker & I knead, my kneading was not good & could not pass the window pane test but the buns still turn out soft BUT when I roll out the dough to wrap up the fillings it shrink. Just would like to confirm if it takes longer for the initial proving cos I have left it to prove for about 1 hour. Thanks.

Sinner said...

Hi Delphine,

Do you mean when you roll out the dough, it springs back? It will be because the gluten is not relaxed enough.

If this happens, what I usually do is flatten all the dough with my hand, cover and leave it for a few minutes then come back and flatten it some more. Don't force it as it will keep fighting back.

deepa said...

Hello Sinner,

I love your blog, It is an amazing station to get recipes from all over the world.
In India , we usually make a bread known as "Paav" which is same as these porridge buns but those are not sweet at all so I have a question that Can we make these porridge buns less sugary or sugarless?

Thank You,
Deepali

Sinner said...

Hi Deepali,

You can reduce the sugar but you can't go sugarless as the yeast needs sugar to react. Sugar will also add flavour to the bread. These buns are really soft and nice.

Thanks for dropping by.

Francine said...

Hi Sinner,
I tried out this recipe with red bean filling and it turn out great although my dough was a bit wet and sticky and I added slightly more flour to it.This is my first time baking bread with water roux starter. Hope the bread remains soft still the next day as usually my bread turns hard the following day.
Thank you.

Sinner said...

Hi Francine,
Glad the buns turned out great. I usually freeze any leftover bread immediately. I find it stays fresher and softer this way.

Anonymous said...

Hi Sinner,
Do you know the ratio between water roux starter and the flour or the dough in (any) bread recipe? Or you just mix your 170 gr starter with any recipe? I want to make bread with the starter but with different recipe, I don't know how much starter should I mix in my recipe. Thank you.
-Sari

Sinner said...

Sorry Sari. Haven't got a clue.

lovetocook said...

Wow I can't believe I just made a very soft, delicious buns and its my first time to make a bread!!!! Thanks for your recipe Sinner! I hand knead the dough because I don't have a breadmaker,I substituted water with whole milk and omitted dry milk coz there's no available here in China (Maine, USA not ROC lol). I should've lessen the amount of milk because the dough became really sticky but dusting more flour solved the problem. I'm nervous that it might not turn out right but I already had 2 buns just few minutes after I take it out of the oven coz it's so yummy!!!!! Way to go Sinner!

Sinner said...

Hi lovetocook,

For a first timer..you did a great job. Actually sticky soft dough makes the best bread. Flour or oil your hands and it won't stick so much. Really appreciate the feedback :)

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