Wreathed Red Bean Bread (BM)

After adventure quite awhile with my bread maker using fully automatic function to  produce our daily soft fluffy bread, I have also tried another favorite 65C water roux dough recipe using the program number one just for kneading purposes to produce buns. This experiment was quite success and the texture is equally good like the dough kneaded from my mixer. Here are some buns that was kneaded from my bread maker. There are soft bread like stall bought. 

Just a little tips in the process:

Knead all the ingredients without adding yeast with  program 11 for about 15 minutes with lid open. Restart the bread maker, add yeast and select program 11 again for second kneading for another 15 minutes.

Take out the bread tin from the bread maker cover with cling wrap and proof for 40 minutes. 

Divide the dough to desire sizes of buns then roll them into ball shape. Let the dough rest for 10 minutes before shaping or adding any fillings. Proof for 40 minutes on a baking tray cover with cling wrap then egg wash the dough and bake in a 180C preheated oven for 15 minutes.  

Recipe for the water dough "water roux": Cook 125g water with 25g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. Consistency should be like a thick baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming. 

Char Siew Buns

Recipe for the 9 buns (approximately 60g for each dough): 210g bread flour / 56g plain flour / 20g milk powder / 42g caster sugar / half teaspoon of salt  / 30g beaten eggs / 85g water / 84g water dough / 22g unsalted butter / 6g yeast

Coconut Buns