I've been baking lots of breads and buns lately but today I did a good job!! I never expect my buns were that soft...I mean they were "super" soft!! Yippie!!!! I was over joy....^^
Somehow, my daughter said can she has some cakes instead...:( Okay, I've promised her a swissroll tomorrow but she has to finish the buns first....lol!
Everyone knows that potatoes did a good job in bread making but it's kind of difficult to handle the soft dough. Here's the recipe adapted from 面包DIY.
260g Bread flour
5g milk powder
70g castor sugar
40g potato flour
150g cold water
6g instant yeast
~ Combine (B) till even then add in (A) to form almost a dough.
~ Add in (C) and knead until a elastic dough. Cover and prove for 30 minutes.
~ Divide dough into small balls (sizes as desire), flatten and roll up to long oval shape.
~ Place rolled dough on a parchment paper and let prove double in size. (About 30 minutes)
~ Egg wash the buns and with a sharp knife cut a straight line in the middle of the buns and spread some butter and sugar.
~ Bake at 180'C for 10-12 minutes.
It was totally exciting when my buns were done cause this is the very "first" time I got such a soft soft bread...:)