Three types of Buns

I was surfing the net for a recipe on open ham bun and found the one posted by Happy Homebaking.  She is simply a talented baker who uses simple tools to create great bakes. Another one that inspires me!  I decided to give her recipe a try and was amazed at how soft and fluffy the bread tastes. 

Always an excitment to see the bread baking in the oven.  

Hot from the oven.  The three types of buns - sausage, pork floss and kaya.. 

Close up shot of each type:

and a close up to show how soft it is

Very much worth trying recipe.  Here is the recipe from HHB:

Ingredients: (make around nine 60g portions)

150g bread flour
150g cake flour
5g active dry yeast
3g salt
125g milk
1 egg
60g caster sugar
50g butter
(1 egg, beaten, for glazing)

Method:

1. Mix all dry ingredients in a mixing bowl. Add in milk, egg and butter. Mix into a dough.
2. Place the dough on a lightly floured work surface. Knead the dough until the gluten is fully developed (see tip below) and the dough is elastic, smooth and non-sticky. It will take about 25 mins to knead the dough by hand. Initially the dough will stick on to the work surface. Do not be tempted to add more flour or even give up kneading! After continuous kneading, the dough will no longer stick to the work surface.

I just put everything into a bread machine (accordance to the sequence of liquid, flour, yeast). Select "Dough" function.  Add butter after 10 mins.  Let the Dough cycle completes and restart the cycle and beat for another 10 mins.

1. Place the dough in the mixing bowl and cover with a damp towel or cling wrap to seal in the moisture. Allow the dough to ferment(or proof) until double in bulk. This will take about 1 hr. To test whether the dough has been fully proofed, press a finger into the dough and withdraw quickly. It should leave a deep impression and spring back very slowly. For an insufficiently proofed dough, the impression will spring back instantly.
2. Take out the dough and punch out the gas produced. Let the dough rest for about 15 minutes. Cover with a damp towel or cling wrap.
3. Divide the dough into 60g portions. Shape and add fillings as desired. Arrange dough in a greased or lined pan. Let the dough proof for the second time for about 30-45mins. Cover with a damp towel or cling wrap.
4. Brush the top with egg wash.
5. Bake for about 15 minutes in a preheated oven at 190 degC. Remove from pan and cool on wire rack.

If I can do it, so can you :)