SWEET SESAME SEEDS BUNS
INGREDIENTS
A – Sweet dough 600g bread flour or high protein flour 2 tsp. instant yeast 100g castor sugar 1 1/4 tsp. salt 3 tbsp. milk powder 1 small egg 300ml water
METHOD
Mix all ingredients (A) knead till it can stretch into thin sheet.
Add in the butter and knead until the butter combine with the dough continue until it become smooth dough.
Place the dough into a lightly grease bowl and cover with greased cling wrap to proof till double in bulk.
When dough double in size, to test the dough ready or not - press dough with finger, the impression stays and the dough does not spring back it is ready.
Punch down and knead again till smooth. Rest for 15 minutes.
Divide the dough into 50g each portion, arrange in a greased square baking tray covered with greased cling wrap and let it double in bulk for the second time.
Instead of plain buns, you may also wrap up with your favourite filling and form into balls. You can refer to my previous post in the Kaya buns recipe .
When the dough rise for second time, spray with a little water and sprinkle some sesame seeds on top.
Bake at 190 degree Celsius for 15 minutes or till golden brown.
Remove and take out from the baking tray.
Brush melted butter on baked buns.
600克面包粉或高筋面粉 2茶匙速溶酵母 100克细砂糖, 1茶匙盐, 300ml 水
B 50克软化牛油
C 适量白芝麻软化牛油, 上光
将所有材料面粉，酵母，糖和盐放入碗中搅拌均匀， 慢慢地倒入水。使用慢速度，拌打面团，直到面团形成可以拉得很薄又不会裂与有弹性, 直到面团光滑, 加入牛油揉至均匀。 将面团取出揉成圆形，放入抹油的碗，用抹油过的保鲜膜盖上。让它发至双倍。（放在温暖的地方，以加快发面过程。）把面团打下再揉至光滑，休面15分钟。
把面团分成50克份，做成小圆球排放在抹油过的四方烤盘用抹油过的保鲜膜覆盖让它再发第二次面至双倍大。你也可包入馅料后放置在抹油的烤盘。当面团发好， 用少量的水喷在发好的面团，撒上酥白芝麻.使用190摄氏烘约15-20分钟至金黄色后取出脱模后用少许软化牛油上光。
%20knead%20till%20it%20can%20stretch%20into%20thin%20sheet.%3C/p%3E%3Cp%3EAdd%20in%20the%20butter%20and%20knead%20until%20the%20butter%20combine%20with%20the%20dough%20continue%20until%20it%20become%20smooth%20dough.%3C/p%3E%3Cp%3EPlace%20the%20dough%20into%20a%20lightly%20grease%20bowl%20and%20cover%20with%20greased%20cling%20wrap%20to%20proof%20till%20double%20in%20bulk.%3C/p%3E%3Cp%3EWhen%20dough%20double%20in%20size,%20to%20test%20the%20dough%20ready%20or%20not%20-%20press%20dough%20with%20finger,%20the%20impression%20stays%20and%20the%20dough%20does%20not%20spring%20back%20it%20is%20ready.%3C/p%3E%3Cp%3EPunch%20down%20and%20knead%20again%20till%20smooth.%20Rest%20for%2015%20minutes.%3C/p%3E%3Cp%3EDivide%20the%20dough%20into%2050g%20each%20portion,%20arrange%20in%20a%20greased%20square%20baking%20tray%20covered%20with%20greased%20cling%20wrap%20and%20let%20it%20double%20in%20bulk%20for%20the%20second%20time.%3C/p%3E%3Cp%3EInstead%20of%20plain%20buns,%20you%20may%20also%20wrap%20up%20with%20your%20favourite%20filling%20and%20form%20into%20balls.%20You%20can%20refer%20to%20my%20previous%20post%20in%20the%20Kaya%20buns%20recipe%20.%3C/p%3E%3Cp%3EWhen%20the%20dough%20rise%20for%20second%20time,%20spray%20with%20a%20little%20water%20and%20sprinkle%20some%20sesame%20seeds%20on%20top.%3C/p%3E%3Cp%3EBake%20at%20190%20degree%20Celsius%20for%2015%20minutes%20or%20till%20golden%20brown.%3C/p%3E%3Cp%3ERemove%20and%20take%20out%20from%20the%20baking%20tray.%3C/p%3E%3Cp%3EBrush%20melted%20butter%20on%20baked%20buns.%3C/p%3E%3Cp%3E600%E5%85%8B%E9%9D%A2%E5%8C%85%E7%B2%89%E6%88%96%E9%AB%98%E7%AD%8B%E9%9D%A2%E7%B2%89%202%E8%8C%B6%E5%8C%99%E9%80%9F%E6%BA%B6%E9%85%B5%E6%AF%8D%20100%E5%85%8B%E7%BB%86%E7%A0%82%E7%B3%96,%201%E8%8C%B6%E5%8C%99%E7%9B%90,%20300ml%20%E6%B0%B4%3C/p%3E%3Cp%3EB%2050%E5%85%8B%E8%BD%AF%E5%8C%96%E7%89%9B%E6%B2%B9%3C/p%3E%3Cp%3EC%20%E9%80%82%E9%87%8F%E7%99%BD%E8%8A%9D%E9%BA%BB%E8%BD%AF%E5%8C%96%E7%89%9B%E6%B2%B9,%20%E4%B8%8A%E5%85%89%3C/p%3E%3Cp%3E%E5%B0%86%E6%89%80%E6%9C%89%E6%9D%90%E6%96%99%E9%9D%A2%E7%B2%89%EF%BC%8C%E9%85%B5%E6%AF%8D%EF%BC%8C%E7%B3%96%E5%92%8C%E7%9B%90%E6%94%BE%E5%85%A5%E7%A2%97%E4%B8%AD%E6%90%85%E6%8B%8C%E5%9D%87%E5%8C%80%EF%BC%8C%20%E6%85%A2%E6%85%A2%E5%9C%B0%E5%80%92%E5%85%A5%E6%B0%B4%E3%80%82%E4%BD%BF%E7%94%A8%E6%85%A2%E9%80%9F%E5%BA%A6%EF%BC%8C%E6%8B%8C%E6%89%93%E9%9D%A2%E5%9B%A2%EF%BC%8C%E7%9B%B4%E5%88%B0%E9%9D%A2%E5%9B%A2%E5%BD%A2%E6%88%90%E5%8F%AF%E4%BB%A5%E6%8B%89%E5%BE%97%E5%BE%88%E8%96%84%E5%8F%88%E4%B8%8D%E4%BC%9A%E8%A3%82%E4%B8%8E%E6%9C%89%E5%BC%B9%E6%80%A7,%20%E7%9B%B4%E5%88%B0%E9%9D%A2%E5%9B%A2%E5%85%89%E6%BB%91,%20%E5%8A%A0%E5%85%A5%E7%89%9B%E6%B2%B9%E6%8F%89%E8%87%B3%E5%9D%87%E5%8C%80%E3%80%82%20%E5%B0%86%E9%9D%A2%E5%9B%A2%E5%8F%96%E5%87%BA%E6%8F%89%E6%88%90%E5%9C%86%E5%BD%A2%EF%BC%8C%E6%94%BE%E5%85%A5%E6%8A%B9%E6%B2%B9%E7%9A%84%E7%A2%97%EF%BC%8C%E7%94%A8%E6%8A%B9%E6%B2%B9%E8%BF%87%E7%9A%84%E4%BF%9D%E9%B2%9C%E8%86%9C%E7%9B%96%E4%B8%8A%E3%80%82%E8%AE%A9%E5%AE%83%E5%8F%91%E8%87%B3%E5%8F%8C%E5%80%8D%E3%80%82%EF%BC%88%E6%94%BE%E5%9C%A8%E6%B8%A9%E6%9A%96%E7%9A%84%E5%9C%B0%E6%96%B9%EF%BC%8C%E4%BB%A5%E5%8A%A0%E5%BF%AB%E5%8F%91%E9%9D%A2%E8%BF%87%E7%A8%8B%E3%80%82%EF%BC%89%E6%8A%8A%E9%9D%A2%E5%9B%A2%E6%89%93%E4%B8%8B%E5%86%8D%E6%8F%89%E8%87%B3%E5%85%89%E6%BB%91%EF%BC%8C%E4%BC%91%E9%9D%A215%E5%88%86%E9%92%9F%E3%80%82%3C/p%3E%3Cp%3E%E6%8A%8A%E9%9D%A2%E5%9B%A2%E5%88%86%E6%88%9050%E5%85%8B%E4%BB%BD%EF%BC%8C%E5%81%9A%E6%88%90%E5%B0%8F%E5%9C%86%E7%90%83%E6%8E%92%E6%94%BE%E5%9C%A8%E6%8A%B9%E6%B2%B9%E8%BF%87%E7%9A%84%E5%9B%9B%E6%96%B9%E7%83%A4%E7%9B%98%E7%94%A8%E6%8A%B9%E6%B2%B9%E8%BF%87%E7%9A%84%E4%BF%9D%E9%B2%9C%E8%86%9C%E8%A6%86%E7%9B%96%E8%AE%A9%E5%AE%83%E5%86%8D%E5%8F%91%E7%AC%AC%E4%BA%8C%E6%AC%A1%E9%9D%A2%E8%87%B3%E5%8F%8C%E5%80%8D%E5%A4%A7%E3%80%82%E4%BD%A0%E4%B9%9F%E5%8F%AF%E5%8C%85%E5%85%A5%E9%A6%85%E6%96%99%E5%90%8E%E6%94%BE%E7%BD%AE%E5%9C%A8%E6%8A%B9%E6%B2%B9%E7%9A%84%E7%83%A4%E7%9B%98%E3%80%82%E5%BD%93%E9%9D%A2%E5%9B%A2%E5%8F%91%E5%A5%BD%EF%BC%8C%20%E7%94%A8%E5%B0%91%E9%87%8F%E7%9A%84%E6%B0%B4%E5%96%B7%E5%9C%A8%E5%8F%91%E5%A5%BD%E7%9A%84%E9%9D%A2%E5%9B%A2%EF%BC%8C%E6%92%92%E4%B8%8A%E9%85%A5%E7%99%BD%E8%8A%9D%E9%BA%BB.%E4%BD%BF%E7%94%A8190%E6%91%84%E6%B0%8F%E7%83%98%E7%BA%A615-20%E5%88%86%E9%92%9F%E8%87%B3%E9%87%91%E9%BB%84%E8%89%B2%E5%90%8E%E5%8F%96%E5%87%BA%E8%84%B1%E6%A8%A1%E5%90%8E%E7%94%A8%E5%B0%91%E8%AE%B8%E8%BD%AF%E5%8C%96%E7%89%9B%E6%B2%B9%E4%B8%8A%E5%85%89%E3%80%82%3C/p%3E){kind=small}
