Saturday, October 20, 2012

Wholemeal Flower Buns with Peanut Butter


Don't they look dainty? These buns are quite easy to make. Got the recipe from a library book. The title of the book is Jolly Kitchen Series for Homemade Bread. I kind of like the recipes featured in the book as the quantity is small and really work if you intend to finish up what you bake on the same day. This is the straight dough method so there is no planning ahead required. You can start on an impulse. Just make sure you have all the essential ingredients. That's all.

Here's the adapted recipe : ( Makes 4 flower buns)

90g bread flour
40g wholemeal flour
1/2 tsp instant yeast
65g warm water
1/4 tsp salt
15g sugar
12g egg
10g butter

For the filling : 4 tsp of peanut butter

The actual recipe says dissolve yeast in warm water and let it stand for about 10mins but I just mix all the dry ingredients together and pour in the warm water and beaten egg in a stand mixer and knead to form a dough. Then, I added in the butter and continue to knead till elastic.
Let the dough proof for 45 minutes.
When the dough is ready, transfer to a clean floured surface and knead a few time to knock out air. Divide the dough into 4 portions and shape them into round balls. Let them rest for 10 mins.

Flatten each dough and wrap with a tsp of peanut butter.
Seal and shape it round. Flatten the dough again with your palm and use a rolling pin to gently roll into a round disc shape. Use a dough cutter or scissors to cut about 5 or 6 slits around the dough (refer to pics shown below)

Place them on a baking tray to rise the second time.
When the dough has doubled in size, brush with beaten egg and sprinkle with some sesame seeds.
Bake at preheated oven of 180 degrees celcius for about 15 minutes.
Remove from oven and place on wire rack to cool.

I think the filling is entirely up to you. Feel free to explore with your own favourite. I might try it next time with chunky peanut butter and sprinkle with ground peanuts to add more crunch.

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