AUNTY YOCHANA SHOWS YOU HER GOODIES...

yochana2001@hotmail.com or WhatsApp 90865620.
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Saturday, July 07, 2007

Mini Party Buns






Ingredients:

550 gm. Bread flour
10 gm. Instant Yeast
1 tsp. salt
80 gm. sugar
20 gm. milk powder
280 gm. cold water
50 gm. eggs
50 gm. butter

Filling: Mix together.

150 gm. Butter
100 gm. raisins

Topping: can use any topping you like

almond nibs / sunflower seeds/ Pumpkin seeds, chocolate rice

Method:

(1) Put all the bread ingredients into a mixer except butter and beat till it becomes a dough for about 10 mins.
(2) Add in butter and continue to beat for another 5 mins. till it becomes smooth and elastic. Remove from machine and let it prove for about 45 mins. till it doubles in size. If it doesn't rise much, cover and another 10 mins.
(3) Scale and weigh the dough into 30 gm. each and shape into balls. Let them rest for about 10 mins. Then wrap with butter and raisin filling. Mould them into balls and arrange them on a baking tray, leaving space about a finger's width apart.
(4) Lastly, let them prove and rise for another 50 mins. Brush with egg wash and sprinkle any topping you desire.
(5) Bake in a preheated oven at 190C for about 10 to 15 mins. until golden brown.
(6) Leave onto cooling rack.

52 comments:

Anonymous said...

always like the buns/bread.. always so soft and nice..

:)

regards
feifei

Anonymous said...

Tasty :-)

Anonymous said...

Hi Aunty,
Your mini party buns look so fabulous just wanna grab one :)if you plz share the recipe i'll be so thankful to you..thankyou so much.Keep up the good work
Samreen.
you could e-mail me at:samsyd@gmail.com

Anonymous said...

Wow!!! Yum yum yum!!! Fluffy soft buns!!! Aunty, please post this recipe if you could, ok. Thanks.

Khing

Anonymous said...

Hi Yochana

How do you manage to make so many types of great food in such a short time? The mini buns look great, which recipe did you use? Would like to try them out too.

Thanks

ebake

Cranberry said...

wow yummy mini buns, Lucy! err.. there's one special mini bun in the middle row.. bun no.2 fr the right, the only bun w/o topping and it looks like mexico bun..hehe..

yochana said...

Hi cranberry,

Hahaha, nothing escape your eyes...I was piping the other tray with mexico topping and accidentally piped onto this tray....you're so correct!!

rgds

Jacelyn said...

These look wonderfully soft and fluffy. I simply love bread. Please do post the recipe for this too, Aunt Lucy.

I've always love looking at your daily bakes and trying out your recipes. But since the incident some time back, really miss trying out your wonderful bakes.

Sophia said...

Aunty Youchana,

Beautiful buns as usual :)

Aunty, What can i use to substitute Japanese flour for bread making??

Cheers,
Dizzy

yochana said...

Hi Dizzy,

I used normal Bread flour for making bread. What is Japanese flour? I'm curious....

rgds

Anonymous said...

hi Aunty,

Can I know what is the size and height of this baking tray that bake this bun?

regards
feifei

yochana said...

fei fei,

actually you can use any size tray. You can use one big tray and arrange all the dough in it. I used two 7" x 11" rectangular trays.

rgds

Anonymous said...

hi Aunty,

thanks.. i like the height so that it can hold the buns.. and a semi circle appeared on top.

regards
feifei

fawn said...

can I add a warm liquid so that i can proof in a shorter time?

yochana said...

Hi Fawn,

Yes definitely you can use warm liquid - just need 30 mins. to prove.

rgds

Cherann said...

Hi Aunty, I tried to make some Chelsea buns the other day and by the next day it turned hard. Why is this so? I seldom make buns because I notice that the bread always turns hard the next day. Not like commercially baked bread. Do I need to use bread improver? Never tried before.

yochana said...

ann,

the bread shouldn't turn dry the next day. I don't really know the reason why it happens to some recipes but you can try using bread softener. Add in 1 tsp. of bread softener into your dough.

rgds

n2inpink said...

hi aunty yo,

i used to brush the bread or bun using evaporated milk instead of egg yolk (as my hubby have high cholestrol, i tried to cut down his egg yolk intake).

is using egg york make bread or bun more yummy? want you hear your advise on this :)

and what is the diff between bread improver and bread softerner? can you pls elaborate more?

thanks for spending your time to answer my amateur question :)

yochana said...

hi n2inpink,

I personally don't like to use egg yolk to brush bread because they turn black very fast. It's better to use one whole egg. Sometimes I used only egg white beaten with a pinch of salt and it works wonderfully. Another alternative is to brush with butter after baking.

Bread softener is to make your bread soft and bread improver helps to hasten the fermentation of the bread.

rgds

Cherann said...

Hi Aunty, thanks! Will try out the bread softener next time.

dl1069 said...

Hi Aunty Yochana

Thank you for all the lovely recipes you've posted. I've tried your mini party buns a few times and loved it.

I tried baking the buns yesterday and attempted to have kaya as the filling. The buns turned out well but somehow the kaya has dried up, ie not in liquid form. Would you be kind enough to advise how do I maintain the kaya filling in liquid form?

Thank you so much.

yochana said...

oh anonymous.

how did it become dry. Was it exposed to the oven openly? If it's properly sealed, it won't be so dry cos baking time is not so long.


rgds

Anonymous said...

Thank you for the prompt reply. I expected the kaya to ooze out but somehow it didn't. Maybe I should try to put in more kaya instead? Will try again and see if it works. Thank you auntie. dl1069

Anonymous said...

Hi aunty,

The mini party buns look really yummy. can't wait to try it. May I know which milk powder are you using?

Thank you.

yochana said...

Hi anonymous.

Any brand will be fine... no particular brand needed here. You can use Everyday, Fernleaf, Dumex, etc, any any milk powder that is available in your kitchen.

rgds

Wong - k said...

Dear Aunty Yochana,

For the mini party bun making, may i know the butter 50g for ingredient is in liquid (melt) or need not to be melt?

Kindly advise. And another question, for bun making, the butter using is in liquid (melt first) or non liquid type (need not to melt)?

Thanks in advance.

Aunty Yochana said...

hi wong - k

no need to melt the butter. As the dough hook beat the butter, it will melt and get mixed into the dough.

rdgds

Wong - k said...

Dear Aunty Yochana,

Million tks on your guidance.

Actually, is that ok if I use the melt butter as i dun hav the heavty duty mixer, my mixer cant really mixed the butter well.

Another question, can i mix all of the ingredient together (including the butter) in 1 go?

May i know what will be the outcome of this?

Thank you in advance in sharing such wonderful experience with us.
Think this sure will benefit to all of us esp for those who are a new beginner.

Again, million tks in advance.

Aunty Yochana said...

hi Wong - k

Better to put the butter at least 5 mins. after beating the dough. Beating together with the yeast might kill the yeast as the butter covers it and deprive them of working into the dough.

rgds

Anonymous said...

Hi Aunt Yo,

I have tried out your mini party buns yesterday. The buns was soft and very nice. My children loves it.

Thank you for sharing the recipe with us.

With love,
Jacqueline

Anonymous said...

hi, pleasant surprise to when i chanced upon ur website! Qn: if i dont have milk powder, can i use fresh milk? milk powder + cold water = cold milk?

Aunty Yochana said...

Hi anonymous.

yes of course you can do this:

can i use fresh milk? milk powder + cold water = cold milk?

rgds

Anonymous said...

thank you for your wonderful recipe. my buns turned out excellent just like yours.

Mrs Stone

Anonymous said...

Hi Aunty,
The party buns look so good. As this is my 1st time attempting to make bread, may I know what do you mean by "prove"? I do not have a bread machine so can I use a normal hand mixer to mix and then knead? Thanks so much for sharing your knowledge.

Jean

Aunty Yochana said...

Hi Jean,

Prove means leaving it aside for 45 mins without moving it. Let it double in size.

rgds

Janice said...

Hi Aunty Yochana,

If I want to make sausage buns using the basic bread recipe here, do I "twist" the dough round the sausage, like a spiral? And is there any replacement for butter and milk in your bread recipes? My father doesn't take dairy products. Thanks for the advice!

Aunty Yochana said...

Hi Janice,

Replace milk with water and butter for margarine.

rgds

Anonymous said...

the buns which i bake turn to be slightly hard at the top though i brush it with milk.how do i avoid this problem?

Aunty Yochana said...

hi anonymous,

you have overbaked your buns.

You brush your buns with egg glaze before baking it then..

rgds

Anonymous said...

thanks for the clarification. but shouldn't the buns turn a bit brown on top? if i let it become a bit brown well this is what i get.can i use butter or ghee in place of milk for a softer texture.am allergic to egg.

regards
clara

Aunty Yochana said...

Hi clara,

brush with some milk before baking.

rgds

Anonymous said...

Hi,
In some recipes,after proving,the recipe calls for punching the dough and kneading it, then shape to balls for the second proof. Do u do that for your recipe? Thanks!-WY

Aunty Yochana said...

Hi WY,

I don't do that..

rgds

Anonymous said...

Hi Aunty Yochana,
I hv never baked buns before and thought of trying these mini party buns. For the dough mixing, is there any order of putting the ingredients in before mixing or simply put everything inside at one go to mix? Also, do we use the same beating sticks as we use to beat eggs for cakes?
For the filling, do we melt the butter before mixing with the raisins? 150 g of butter seems to be a lot for 100 g of raisins.
Sorry for all these novice questions as this is really the first time!
Thanks a lot!
MP

Anonymous said...

Hi! Aunty Yochana,

It's me again if I want to add bread improver and softener into this recipe how much must I add?

Thanks
Christina Poh

Sherrie said...

Hi Aunty
I am using those mid size oven. Normally I have to bake my cakes or muffins in 2 batches. I would like to try baking buns too. If I bake buns in 2 batches, how do I handle the 2nd batch that is yet to be bake. Would it keep on rising? When I add instant yeast, do I have to disolve it in water first?

Regards,
Sherrie

Aunty Yochana said...

Sherrie

What you can do is put the 2 tray into the fridge after 45 mins while waiting for the 1st tray to bake. This will retard the growth of the instant yeast. Too long of proving will also cause the buns to collapse.
Instant Yeast can be used both ways, dissolving into water or direct into the flour.

rgds

Anonymous said...

Hi, I'm a new fan of yours & I love your recipes. I do not hv a heavy duty mixer, so I always mix the ingredients, minus the butter, manually. Then I will knead in the butter. Is that the reason why the bread hardens the next day & also not obtain the fluffy/soft texture? Thanks

Anonymous said...

Hi! Aunty Yochana,

If I just want to make the plain buns with adding the butter and raisin filling. I only have to prove once only right?

Thanks
Christina Poh

Jo said...

Hi Yochana,

I tried your recipe but I wasn't successful as the outer skin of the bread is very hard like a rock. I dun have a mixer, so I have to knead by hand for abt 30 mins. Do you think I have to use a bread maker in order to achieve the same result as yours? Beside that, May I know if you use any bread softerner in this recipe or any of your bread recipe?

Hope you could advise me. Thanks.

Anonymous said...

Hi! Aunty Yochana,

If I am not going to add the butter and raisins filling pls advise shall I still need to follow step (4) in yr recipe? Pls advise what kind of cheese and sugar to sprinkle on top of the bun just like those selling at the bakery?
Thanks for your help.
Christina Poh

CL said...

Can these be frozen ?