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Showing posts with the label Bread buns

Lemon curd Buns by Jeannie Lee

This recipe is modified from Nasi Lemak Lover Sweet Potato buns

For bread:
75gm mashed potato (cooked n mash)
250gm bread flour
30gm fine sugar
30gm condensed milk
1tsp yeast
120gm milk
1/4tsp salt
25gm unsalted butter

Mix all the ingredients in a mixing bowl till smooth. Add in butter, knead till elastic and shinning dough.
Place dough in a greased bowl and allow to proof and rise for an hour or till double in size.
Punch down dough. Equally divide dough into 8 portions. Roll into round or oval shaped. Use a pair of scissor to snip at the centre.
Lined a greased baking tray, placed buns and allow for 2nd proofing for 45mins. After 2nd proofing, pipe lemon curd on the cut open surface.
Place buns into the preheated oven and bake at a temp of 180deg for 15mins.
Dust some sugar powder on top of buns immediately after remove from oven.

Lemon curd filling:
2 eggs
1/2 cup sugar
1tbsp grated lemon zest
1/4 cup fresh lemon juice
Pinch of salt
55gm butter

In a heatproof bowl, whisk e…

'Freezer to Oven' Bread buns by Lena Lai

100gm warm water
50g sugar
3 tsp yeast

500gm Bread/ high protein flour
30gm milk powder
2 eggs (110g)
30gm condensed milk
50gm coconut oil
75gm water
1 tsp of salt


Mix A n wait till it foams (activate yeast)
Mix B into A n knead till pass window pane test

Oil a big bowl, let the dough rest n proof.

1st proofing - abt 1 - 1 1/2 hr depending on weather condition, till double in size. Punch down n shape buns.
2nd proofing - let the buns proof halfway. Straight into the freezer.

To thaw
1. Straight fr freezer into oven with a pot of hot boiling water. Hot pot sitting at the bottom of oven, buns' tray on wire rack just above the pot. Thawing n proofing need abt 1 1/2 hr, then bake for 12 mins at 160c (n again, diff oven diff temp)


2. Before kissing ur bed, transfer the buns fr freezer to the chilling side. Leave it overnite. Buns shud be thawed n soft to touch. Straight fr fridge/chilling side into the oven with a pot of hot boiling water. Hot pot sitting at the bottom…

Sweet potato bread by Christine Choy Dal Molin

280g bread flour
50g olive oil 2 tbs milk powder 160ml cold water 1tsp yeast Estimate cooked mashed sweet potato
Put all in and make into a dough.  Leave to rise for at least 1 hr or double in size.  Deflate n shape into desirable shape.  Proof again for at least 45-50 mins.  Baked 170 degrees for 20 mins.

Assorted Bread Buns by Connie Tan

40g egg ]
+105g water. ]165g
+3tspn condensed milk ]
1/4 small tsp salt
20-25g sugar
20g salted butter
220g bread flour
30g all-purpose flour
3g yeast

Some bal egg +1tsp water for egg wash

Mini cheese hotdogs, cheddar pcs, azuki (jap red beans) filling (i homemade earlier)

1. Measure n pour the ingredients into the bread pan in the above sequence.
2. Set the breadmaker to function C09(as in mayer breadmaker) to ferment dough immediately.
3. The machine stops in one hr.
4. Remove the dough onto a floured surface (i use a silicone baking mat)
5. Punch down the dough a few rounds, stretch n handknead.
6. Measure n cut each dough abt 30g. U should be able to achieve 15-16pcs mini dough.
7. Shape in any pattern of your preferrence n insert filling. For filling of red beans, i measure 20g.
8. After shaping, tuck it round n pat a bit flour n lay on greased n lined long tray. Do spread out more space.
9. I use another long tray, invert n cover on top. Leave it in b…

Mini honey milk buns by Fc Ng

(Make about 16minis)

Milk(room temp) 125g
Beaten eggs 35g
Honey 55g(I used wild flower honey)
Salt 2.5g
Bread flour 200g
Cake flour 50g
Instant dry yeast 3g
Unsalted butter 30g

★Place all the ingredients into a mixer or bread maker(add in butter only when dough is formed )Knead till window pane stage & proof the dough for about 45min or double in size.
★Then punch dwn & flatten the dough to remove gas, devide into 15-16portions(30g each) shape it round, cover with clingwrap or cloth to rest for about 10min.
★After 10min, shape the dough round again or wrap with yr preferered fillings then place on baking sheet to proof for about 45min or double in size, eggwash.
★Bake in preheated oven at 170ºC for about 20min till golden brown, remove fr oven and lightly brush w melted butter,Cool the buns on rack and store in an airtight container.

Ps: pls adjust temp according to yr oven characteristic.
I didn't use hand flour to do shaping, lightly oil yr hand with…

Sweet corn cheese buns by Sirlina Lee

Fresh milk 128g
Sugar 32g
Salt 3g
1 small egg
Bread flour 208g
Cake or top flour 40g
Yeast 3g
Butter 32g
Sweet corn 30g

1) Pour the milk, sugar, salt, egg, bread flour & yeast into a big bowl & mix slowly for 2 minutes. Then mix in high speed for 8 minutes .
2) Slowly mix the butter in low speed for 5 minutes then mix swee corn for abt 5mins then high speed for about 20mins. Rest the dough in a bigger bowl for about 45 mintues with plastic wrap cover the bowl.
3) Divide the dough into 47g each & roll into round bun & rest for 35-40mintues.
4) Brush egg wash on the surface then sprinkle cheddar cheese on top with castor sugar.

5) Bake at 180*C for 18-20minutes. Depending on the oven.

Coffee bread by Kelly Ng

Mushroom and cheese bun by Goh NgaiLeng

CheeseHam buns by Goh NgaiLeng

Strawberry yoghurt wholemeal bun topped with custard whipped cream by Goh NgaiLeng

Coconut buns by Lena Lai

Sesame bread (깨찰빵) by Christine Tan NonyaKueh

Sweet milk buns by Goh NgaiLeng

Luncheon Meat Wrap and Hot Dog buns by Sheryl Lim

Pork Floss Buns by Janice Kang

Mini Garlic Buns by Rita Choo

Photo credit: Rita's Vibrant Kitchen

Recipe from:
Before baking, I applied melted butter and sprinkled garlic powder on top of the dough.

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