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 happens. When I planned to bake, I ended up baking nothing. And, when there's no plan, my oven works really hard! lol

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

2nd day, the buns were still soft and springy.
Ham and egg burgers for the kiddo. 

This is how I transformed the wholemeal buns into mini burgers. 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 springy, here's a video to show the texture of the bun.

Ingredients: Yield 9 mini buns

(A)

200g Bread Flour

100g Wholemeal Flour

10g Milk Powder

40g Sugar

1 tsp Salt

1 1/2 tsp Yeast

(B)

165g Water (room temperature)

30g Oil

(C)

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

(D)

Sesame seeds (optional)

Revisit this recipe and baked these yummy wholemeal buns for the son's breakfast burger.  
I tweaked the recipe a little, using superfine wholegrain flour, the texture is soft and fluffy!
Note: Baking temperature 170'C, 15 mins. Photo Updated: August 2023 

Son simple school-day's breakfast - wholemeal bun with beef Yakiniku, fried egg and grilled King Oyster mushroom. Photo updated: August 2023.

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Method:

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 the dough into 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 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! ;)

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Enjoy!