Butter Buns (with Tips on making fresh buns for breakfast)
These butter buns are very popular in Hong Kong restaurants and fascinated by those who love soft and fluffy breads. They are perfect for breakfasts, going with eggs and ham, together with a cup of tea or coffee.
To make these butter buns, it’s pretty straight forward and simple, easier than the Tangzhong bread. Just knead all ingredients into a dough.
The trick to get soft and fluffy texture you’re after is that make sure your dough passes the membrane test (aka windowpane test). You can stretch your dough into a thin translucent membrane without breaking it. That means your dough has been kneaded well and enough gluten is developed.
Upon the first bite of your lovely soft buns, you’d realize it’s worth every ounce of effort.
Continue reading:
To make these butter buns, it’s pretty straight forward and simple, easier than the Tangzhong bread. Just knead all ingredients into a dough.
The trick to get soft and fluffy texture you’re after is that make sure your dough passes the membrane test (aka windowpane test). You can stretch your dough into a thin translucent membrane without breaking it. That means your dough has been kneaded well and enough gluten is developed.
Upon the first bite of your lovely soft buns, you’d realize it’s worth every ounce of effort.
Continue reading:
Posting Komentar untuk "Butter Buns (with Tips on making fresh buns for breakfast)"