Tuesday, October 13, 2009

Peanut Paste Bun

Peanut Buns

This time I use Wendy's basic sweet buns recipe for making this batch of peanut paste buns. I filled it with the ready made peanut paste I bought from the shop. Anyhow, you can just replace the peanut paste with read bean, lotus or pandan kaya fillings... it's really up to our own preference. To make the buns look more attractive for photography, I decorate it with some almond slices on top of it.

Peanut Buns4

As a full time housewife, I have to fetch my kids at the time and I just left the ready to bake buns to proof longer before I put them to bake in the oven. It was slightly over proof for another 40-45 mins... The buns however turn out great. It fully proof, doubled it size when I bake them in the oven. It's soft but I found it's skin are a bit hard (I still couldn't get the right setting for my oven *or the oven is too warm and I should switch off the top heat and on it back after the first 8 minutes of baking time)
I give some buns to a friend of mine and she told me the texture of the buns is a bit chewy (only a little bit ok!, I must have done something wrong???) However, for me I found it satisfactory for a newbie like me. I can assure all of you it's not because of Wendy's recipe but, I still have to improve my skill in making buns. Learn the correct way to knead, proof, shape and how to correctly baked buns in the oven. All that are very important in order to get the right texture and yummy buns. For the coming post, I'm sure I will bored you all with many different types of buns again... so, be prepared ya!!!! lol~~~

Peanut Buns2

Look at the texture of the buns... it's really fluffy, moist and soft!!

Peanut Buns3

Recipe adapted from Wendy's Blog
- The Adventures Of Giggles

7gm Instant Yeast
480gm Bread Flour
120gm Cake Flour
110gm Sugar
10gm Salt
25gm Milk Powder
300ml Water
1 Egg
60 Unsalted Butter (softened)

*Mix some egg yolk and milk to brush the surface before place in the oven
*Some butter to brush on the surface after remove the buns from the oven

Method :(If you don't have bread maker, please refer to - Bacon Onion Roll for the hand mixing and kneading steps).

1. Place the liquid ingredients (water and egg) into the bread pan of the machine.
2. Then add all the dry ingredients EXCEPT yeast.
3. Make a small well on the top of the dry ingredients (not too deep to keep yeast away from the wet ingredients), add the yeast to the well.
4. Select the DOUGH function and press start.
5. My bread maker takes - 5 minutes for first knead (mixing) and 15 minutes for the whole kneading process.
6. I added the butter after the first knead.
7. Straight I let the dough to proof 2 hour inside the breadmaker
8. The dough should be triple in size after 2.5 hours.
9. Punch the dough with your fist to deflate the gas.
10. Divide the dough to 60g balls and filled them with the peanut paste.

Let it rise for another 50 minutes, cover with plastic film. *(I put the ready buns 15 mins under the heat of hot sun for better proofing) 15 minutes before rising time up, pre-heat the oven at 350
Place the almond slices on top of the buns. Brush the egg & milk mixture liquid and bake it for 13 minutes.
Remove the buns from the oven, lightly brush with butter for shinny effect (optional)
Temperature and time are to be adjusted as different oven will bring different condition and result.



Sonia ~ Nasi Lemak Lover said...

it seem you baking a lot of buns in these few days, looking forward for the recipe.

Colin Woon said...

Ooo...these looks too good! I want one!

Aeiween said...

='( how come never give me some??? sob sob.. look so yummy wor...

Noob Cook said...

when, oh when, can I bake like you? hehe ... look forward to your recipe ^_^

cherry potato said...


i♥pinkc00kies said...

yumm! I love anything with peanuts :D

ksooi said...

Hi morning, Amy. I'm Ooi. I was a chef last time for more than 10 years but now I work in IT related job. First time visit ur blog here. After read ur recipe, there r few of it I pretty like. The cake u made is nice but the bread is just so so only. I'll try ur cake recipe and feed back to u.

TINTIN said...

ksooi - Welcome to my BLOG! I'm still new in baking bread. It would be great if you can share your bread recipe with me. 10yrs are not a short time, why you didn't con't being a chef?

TINTIN said...

Thank you so much for all the comments.


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