Today, I baked these buns using the recipe from this month's selected cookbook. I made only half portion of the original recipe cos' my hubby is away and we may not be able to finish the buns soon.
I have modified the recipe a little by making some substitution of ingredients and simplified the method. The original recipe uses whipping cream and milk.
Anyway, these buns turned out well and as implied by its' name 'Double Soft'. They are really, really soft, moist and spongy. I have also increase the pandan paste for a more intense flavour and colour. Overall, I am very happy with the outcome. These buns remain soft even on the third day.Recipe adapted from my selected Cookbook for Cookbook Countdown Event#4 - Ricky Ng's book 'In Love with Pandan [modified]
[makes 9-12 buns in an 8 inch square tin]
270 gm bread flour
1/2 tsp salt
50 gm castor sugar
2 tsp instant yeast
1 egg [set aside a little for glazing]
60 ml milk [add gradually]
1 tsp pandan paste
25 gm butter
Ingredients B - Water Roux [mix well]
1 tbsp plain flour
70 ml hot water
- Mix ingredients B in a small bowl until well combined and thick. Set aside to cool before use.
- Knead ingredients A [except butter] and water roux until soft and smooth. Add in butter and continue to knead until soft and elastic. Shape into a ball, cover to rest for 30-40 minutes or double in size.
- Punch down, divide into 9 or 12 equal portions. Shape each portion round and arrange them in a lined baking tin.
- Cover or leave it in the oven to proof for about 30-40 minutes [or double in size].
- Apply egg glaze and sprinkle some toasted black and white sesame seeds.
- Bake in preheated oven at 180 degrees for 15 minutes.
- Remove and serve immediately or leave to cool on wire rack before storing.