Thursday, July 26, 2012

What excites me: Chinese Sweet Buns

I've been wanting to figure out how to do two things in the last little while:  Sweet buns and Genoise Cakes a-la-Hong Kong Bakery style.  Being a stay at home mom with 2 kids on vacation, I can only tackle one.  So happy to say I think I've finally nailed the first!!!

Here is the recipe - if you want to venture into this adventure too.  It is a lot more work than the western style bread though and honestly, nothing beats the cheap prices in the market now.  So if you are wondering if it would be cheaper to make your own, I doubt it - if you include electricity and washing etc.  But, nothing beats the smell and taste of fresh off the oven bread!

The recipe is based on usage of a Kitchen Aid Mixer.  Let the machine do all the muscle work :D  I have adapted the recipe to fit my life, with more readily available ingredients in my pantry and kitchen.

If you are not used to weighing your ingredients (like me), measure everything before you make the dough.

Thanks to friends and bloggers who have shared their recipes with me!!! Karen, you are awesome!  Christine's blog was an inspiration too!  Your recipes really helped!

** Once you master this basic recipe, you can try the pineapple buns, raisin buns and sausage buns.  I've tried them all!

1000 grams All purpose Flour
180 grams Sugar
150 grams Eggs lightly beaten (about 3 eggs)
80 grams Buttern - unsalted; room temperature
40 grams Milk
10 grams Salt
18 grams Active Dry Yeast
180 grams Water
50 grams Lukewarm Water

Egg Wash - 1 egg


1.  Mix 1/3 cup of the flour and 1 cup of water or milk (I use 1/2 cup water, 1/2 cup milk) in a small saucepan.  Cook at medium heat.  Stir constantly with wooden spoon.  As soon as the batter starts to cook and forms 'lines' when you stir, take away from stove.  Let it cool at room temperature.  If you are using it later, you can cover it with saran wrap (touching the batter) and place in fridge until you are ready to use.

2.  In the kitchen Aid bowl, dissolve 1 tsp of your sugar and 18g of yeast with 50g lukewarm water.  Allow it to stand for 5 minutes.

3.  Dissolve the remaining sugar in a separate bowl with 190 g water

4.  Add eggs, milk, raw and prepared flour mixture and salt into the yeast mixture.  Use the kneading handle and knead at speed 2 until all ingredients come together into a rough dough.  Add dissolved sugar water into batter as the machine is kneading dough.  Do not pour all liquid at once.  It is ok not to use up all the sugar liquid - your aim is to form an almost-smooth dough.

5.  When dough seems to be close to finish, gradually add butter, in small pieces, and knead until incorporated.  Continue kneading until dough becomes a soft, shiny and smooth spherical mass.

6.  Transfer dough into an already oiled large mixing bowl (regular oil is fine, don't over do this - just a small amount is needed).  Mixing bowl should be at least double the size of the dough.  Place dough on mixing bowl and cover with a damp cloth.  Allow dough to raise in a warm area (very important!) for 1 hour or until doubled in size.

7.  After the first proof, using your fist punch down the dough to release the C02 produced by the yeast.    Separate the dough into pieces of bread you are making.  If you are making simple buns, divide them into around 30-35 pieces.  Form each piece into balls.

8.  Transfer dough balls into baking sheets with parchment paper.  Leave at least 2" gaps between each piece.  Cover with damp cloth and allow the doughs to proof for another hour or until double in size again.

9.  Apply egg wash

10.  Bake at 350F for 15 minutes (*this depends on your oven so watch)



Post a Comment