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
1 tsp Salt
1 1/2 tsp Yeast
165g Water (room temperature)
Some softened butter, about 5-10g (optional)
Sesame seeds (optional)
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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! ;)