Thursday, September 24, 2009

Yogurt Buns

Yogurt's great isn't it? It can be eaten on its own, with fruits, cooked into curries, baked into bread, even made into cheese. I recently made a batch of yogurt which I wanted to experiment with. I tried making cheese, but my yogurt was too thin. However, I made some curries successfully. This post is about the buns I made. They were really yummy. Very soft and fluffy. They turned drier and harder the next day, though you can steam them back to how they were.

I adapted the recipe from Pure Enjoyment!.

250g bread flour
15g sugar
3g salt
3g yeast
100g plain low-fat yogurt
60g fresh milk
25g egg (about half an egg)
30g butter
1/2 egg for glazing
Sesame seeds

1. Whisk bread flour, sugar, salt and yeast in a large bowl.
2. Add in yogurt, milk, egg and butter and mix to form a dough.
3. Knead dough for about 10 minutes.
4. Place the dough in a slightly greased large bowl. Shape the dough into a ball. Cover the bowl with a damp cloth or cling-wrap and leave it to proof in a warm place till double its size (about 1 hour).
5. When proofing is completed, punch down the bread dough to release the air.
6. Divide the dough into small portions of about 48g. Shape each portion into a smooth ball and placed them into a loaf pan.
7. Cover the loaf pan with a cling wrap and allow the dough to go for second proofing until double its size again.
8. Egg wash the top of the buns and sprinkle some sesame seeds on top of each small bun.
9. Bake in preheated oven at 170-180C for 20 minutes until the top turns golden brown.
10. Remove bread from loaf pan to cool completely.

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