Ingredients:
200g bread flour
50g wholemeal flour
30g Shortening
30g Shortening
8g milk powder
45g Sugar
1/4 tsp Salt
1 Egg
45g Sugar
1/4 tsp Salt
1 Egg
7g dry yeast
120g water
120g water
Oats for toppings (optional)
1. Using the mixer hook, mix all ingredients (except shortening) together. Beat until a dough is formed.
2. Add in shortening & beat again until the dough is smooth. Proof for 1hr.
3. Punch out air from the dough.
3. Punch out air from the dough.
4. Divide dough into 50g each. Proof for 1hr.
5. Bake in a preheated oven @ 190°C for 10mins.
Verdict: Very soft & fluffy bread.
This photo is taken by my friend. I'm glad she love the buns =)
7 comments:
I've not tried Angel yeast though I saw it at FHA. Any difference from the usual one we bought? :p
Jane,
I feel there are the same not much difference ;)
There is some difference.
When I did some high sugar ratio dough, Mauripan will get retarded, like half dead, takes forever to rise, more than 10 hours and not budging much.
But not Angel. It rises beautifully.
But it's not easy to get hold of Angel yeast.
Wendy,
Ic. Perhaps I did not do much high sugar ratio dough. So far, I do not have any problems with Bruggeman yeast (bought from PH) & SAF yeast. This Angel yeast rise quite fast & big within a short period of time.
Cathy, I tried baking this bun. Lovely recipe that yields soft, moist buns even on the next day. I added some cheddar cheese and raisins as filling. Thanks for sharing.
Glad you like them Kimmy :)
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