Micro Butter Bun

Saw this receipe from Siew Hwei's blog.  It is a lovely bun and her photos were gorgeous.  This originate from a microwave oven receipe, thus the name of micro butter bun.  I tweaked the receipe as I was looking for a softer texture.  I find that it is important to allow sufficient proofing, including the final proofing of the shaped dough before sending it to the oven as this will result in a softer and fluffier bread.

Roll your proofed dough into small balls

Roll into a swissroll

Ball rolled into swissroll

 

 Proof the rolled swissroll, cover it with a clingwrap or a damp cloth

Finished product!

Micro Butter Bun

Sponge Dough (A)
201g         Bread Flour
4g             Instant Yeast
16g           Milk Powder
50g           Egg
73g           Milk

Bun Dough (B)
67g          Cake Flour
54g          Brown Sugar
4g            Salt
27g          Water
43g          Butter

Directions

1. Mix all ingredient (A) together in a mixer using the hook attachment.
2. Cover it with cling wrap in an oiled bowl and let it proof for 1-2 hours or till doubled in size.
3. Mix all ingredient (B) in the mixer.
4. Tear dough (A) into pieces and mix in the pieces of dough (A) into (B) slowly.
5. Knead the combined dough till smooth, around 15 mins
6. Using a rolling pin, roll out the dough and roll it up again.
7. Cut the dough into small pieces - 40g each
8. Roll each piece into a ball.
9. Start from the 1st rolled ball, roll out the ball dough into a rectangle and roll it back like a swiss roll.
10. Start from the 1st swiss roll, on the shorter side, roll into a long rectangle and roll back to form  swiss roll again.
11. Arrange the rolls in a baking tray and proof for 50 mins.
12. Bake in a 170°C preheated oven for 15 mins or till slightly golden brown.
13. Brush the buns with butter immediately when they are out of the oven.