Chicken Floss Bun

Have not been baking bread or buns for some time.  Have not really solved the hard crust problem.  Some mommies that I get to know through an online mommies group advised that I reduce the oven temperature during baking.  Decided to try baking chicken floss bun today as we have quite a bit of chicken floss, leftover from chinese new year.  The recipe is adapted from Alex Goh's book of Magic Bread.

The recipe :

A   100g bread flour
       70g  boiling water

B  300g bread flour
     100g plain flour
       80g sugar
         6g salt
       20g milk powder
         9g yeast

C   175g  cold water
          1   cold egg

D    60g  butter

Chicken floss

Method :

1. Add boiling water in A to the flour.  Mix well, cover and keep refrigerated for at least 12 hours before use.

2. Mix B till well blended.  Add in C and knead to form rough dough.  Add in A and knead till well blended.

3.  Add in D and knead to form elastic dough.

4.  Let proof for 40 minutes. 

5.  Divide the dough to 60g each.  Fill in with chicken floss.  Let it rest and proof for another 40 minutes.

6.  Egg wash the surface and bake in a pre heated oven at 190 degree celcius for 15 - 18 minutes.



The recipe called for baking at 190 degree C.  However I baked the buns at 170 degree C for 16 minutes.   The baking time and temperature are just nice and the buns have nice glossy surface.  Can't resist from taking a bite while it is still fresh from the oven.  Texture is soft and taste good too.  Very pleased with the result.