Sunday, April 22, 2012

Wholemeal Buns

Wholemeal Buns
(Recipe adapted & modify from Wen's Delight

62g Salted butter (softened)
32g Sugar
1/2 tsp Salt
1/2 Egg 
8g Instant yeast
105g milk
25g Instant oat


75g Wholemeal flour
150g Bread flour
50g Plain flour

1. Using the mixer hook, mix (A) together for 2mins till well mix.

2. Add in (B) at slow speed to blend into a dough & beat into a smooth & elastic dough. Proof the dough for 30mins.

3. Divide the dough into 50g portion & roll into the shapes of your choice. Proof for 1 hour.

4. Bake the buns in a preheated oven at 200 degrees till golden brown.


Angie@Angie's Recipes said...

Very soft and moist. Love the use of oat in this wholewheat bread recipe.

cathysjoy said...

yes, these buns are really soft. Do give it a try :)

Kurinafaye said...

How did you do your proofing?

cathysjoy said...

For the 1st proofing, I just left my dough inside my mixer & leave it for 30mins. As for the 2nd proofing, after divide the dough into 50g each & shaping them, I proof them on a tray for 1hr (put in my oven without switching on the power). Hopes this helps.

Kurinafaye said...

Thanks Cathy for the advice. Will try this out soon. Previously mine was as hard as "San Shu Gong  Biscuit"..will try again..
Today I tried the Strawberry Print Swiss Roll, the patterns stick onto the baking sheet, leaving holes on the cake. Wonder if it is due to the type of baking sheet used?

cathysjoy said...

The pattern will stick to the baking paper if it is not 'cooked'. Try to bake in oven a bit longer or you increase the temperature of your oven slightly. :)

Cheah said...

These  wholemeal buns look better than store bought and definitely healthy.

cathysjoy said...

hehehe, thanks for your kind words :)

cathysjoy said...

you can add a bit more milk if you find your dough too dry during kneading.

Kelly said...

Surprisely, the buns turn out to be soft after baking, it is yummy

cathysjoy said...

tat's great =)

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