Here's the recipe that I get from my idol, Happy Home Baking:
(make around nine 60g portions)
- 150g bread flour
- 150g cake flour
- 5g active dry yeast
- 3g salt
- 125g milk
- 1 egg
- 60g caster sugar
- 50g butter (1 egg, beaten, for glazing)
- Mix all dry ingredients in a mixing bowl. Add in milk, egg and butter. Mix into a dough.
- Place the dough on a lightly floured work surface. Knead the dough until the gluten is fully developed (see tip below) and the dough is elastic, smooth and non-sticky. It will take about 25 mins to knead the dough by hand. Initially the dough will stick on to the work surface. Do not be tempted to add more flour or even give up kneading! After continuous kneading, the dough will no longer stick to the work surface.
- Place the dough in the mixing bowl and cover with a damp towel or cling wrap to seal in the moisture. Allow the dough to ferment(or proof) until double in bulk. This will take about 1 hr in our Singapore weather. To test whether the dough has been fully proofed, press a finger into the dough and withdraw quickly. It should leave a deep impression and spring back very slowly. For an insufficiently proofed dough, the impression will spring back instantly.
- Take out the dough and punch out the gas produced. Let the dough rest for about 15 minutes.
- Divide the dough into 60g portions. Shape and add fillings as desired. Arrange dough in a greased or lined pan. Rest for about another 15 minutes.
- Brush the top with whole egg mixture. Add almond flakes on the top of the buns, as desired.
- Bake for about 15 minutes in a preheated oven at 190 degC. Remove from pan and cool on wire rack.
To check whether the dough is fully developed, take a small piece of the dough and stretch it with your fingers. If it can be stretched into a thin layer without tearing easily, the dough is fully developed.