Wholegrain Milk Buns

Wholegrain is good for our health but the taste is not so attractive. I have one pack of wholegrain which until now I still do not know how to finish the whole package. Well, I am going to make some buns with this and maybe the leftover wholegrain will be used to make our breakfast bar later.

I modified the recipe from 歐風面包100款 (page 85).

Baking Time: 15-20 minutes

Oven Temperature: 180C

Yield: 9 Buns (each at 60g)

Ingredients:

250g    High Protein Flour

5g        Instant Yeast Powder

4g        Salt

10g      Sugar

75g      Wholegrain

100g    Fresh Milk

100ml   Cold Water

15g      Butter

Filling:

Some Raisins

Topping:

Wholegrain

Methods:

1.                  Sift high protein flour into the mixing bowl. Add in salt, sugar, wholegrain and yeast. Pour in water and milk.

2.                  Use the mixer to knead the mixture.

3.                  Add in butter when the dough is formed. Continue to knead the dough till it becomes smooth and elastic. 

4.                  Rest the dough in a container or cover with cling foil. Let it fermented for 2 hours or until the dough becomes double of the original size.

5.                  Knead the dough to let the air comes out. Rest the dough in the container again for 1 hour.

6.                  Divide the dough into 60g each and shape it. Set aside to rest for 30 minutes.

7.                  Put some raisins into the small dough and wrap firmly.

8.                  Sprinkle some water on top of the small dough; roll the dough with some wholegrain.

9.                  Arrange the buns on the tray nicely. Set aside to rest for 1 hour or till it becomes double in size.

10.               Bake in the preheated oven at 180C for 15-20 minutes.