Servings: 6 buns
Calories: 200kcal
Cost: $8
Equipment
- Mixing bowls
- Rolling pin
- Baking tray
- Parchment paper
- Plastic wrap
- Oven
Ingredients
- 250 g high gluten flour
- 20 g sugar
- 15 g powdered milk
- 3 g yeast
- 135 g liquid milk
- 1 egg
- 15 g unsalted butter
- 50 g unsalted butter
- 20 g sugar
- 15 ml egg liquid
- 70 g low gluten flour
- 15 g powdered milk
Instructions
- Mix all dough ingredients except for butter until smooth, then incorporate butter gradually.
- Let the mixture rise in a warm spot until doubled in size.
- Gently deflate the dough and divide it into six equal portions, shaping each into a ball.
- For the puff pastry topping, mix the ingredients until crumbly, forming six small discs.
- Place a puff pastry disc atop each dough ball, creating a decorative pattern.
- Proof the assembled buns until they increase in size by half.
- Brush the buns with egg yolk and bake at 180°C (356°F) for 25 minutes until golden brown.
Notes
Use a kitchen scale for precise measurements for the best results in baking. Don’t skip the resting time for the dough to ensure fluffiness. These buns can be filled with custard or red bean paste for a delicious variation. Store any leftovers in an airtight container for up to two days, or freeze for longer storage. Enjoy them freshly reheated!
Nutrition
Calories: 200kcal | Carbohydrates: 30g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 150mg | Potassium: 120mg | Fiber: 1g | Sugar: 5g | Vitamin A: 200IU | Calcium: 50mg | Iron: 1mg
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