Click LIKE & follow us on Facebook for recipe updates


Singapore home cooking/ baking/ food & recipe blog features more than 500 tried & tested, quick & easy kid friendly recipes with steps by steps tutorial.

Follow us on Instagram: mfa_dingoozatfood

If you're a company looking for possible collaboration, feel free to send me a message via Miki's Food Archives Facebook Fan Page or email to

Search This Blog

Friday, 11 September 2015

Soft & Springy Wholemeal Bun 全麦小餐包

Now is the September term 3 school holiday. I never plan to bake bread this holiday but tell you what.... this is my second batch of bread since the school holiday started last week. Yeah, that's what usually happened. When I planned to bake, I ended up bake nothing. And, when there's no plan, my oven working real hard! lol...

Baked these buns because I booked an appointment to get my hair colour done in the next morning. As a 'CEO at home', I must make sure my hubby and kid are well-fed before I leave the house. If you are a SAHM, you'll know what I mean.

2nd day, the buns still soft and springy. Made these ham and egg burger for my hubby and son. :) 

This is how I transformed the wholemeal buns to mini burger. Son loves it!

I have a regular size egg mould but I hardly use it because I only make kid's size bun for now.
So I used a round cookie cutter to cook the egg.
The size of this fried egg is just perfect to pair with my mini wholemeal bun. 

These buns are soft and spring, here's a video to show the texture of the bun.

Ingredients: Yield 9 mini buns


200g Bread Flour

100g Wholemeal Flour

10g Milk Powder

40g Sugar

1 tsp Salt

1 1/2 tsp Yeast


165g Water (room temperature)

30g Oil


Some softened butter, about 5-10g (optional)


Sesame seeds (optional)

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.



1. Mix (A) in a mixing bowl. Stir in (B). Form a dough.

2. Knead till the dough is elastic and pass the membrane test/ window pane test. If the dough is too dry, knead in (C). 

3. Cover with cling wrap, let it proof for 60 minutes. 

4. Transfer the dough to a greased worktop, punch down. Divide dough to 9 portions and roll into balls. Place on a lined baking tray.

5. Cover and let it proof for 60 minutes.

6. Egg wash and sprinkle some sesame seeds on top (if using).

7. Bake in a preheated oven 190'C (traditional mode, middle rack) for 12-15 minutes or until golden brown.

8. Remove from oven, brush with some softened butter. 

9. Transfer to a rack to cool.

10. When it's cooled completely, you can make this right away! ;)

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...