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Tiger Bread Buns


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Ingredients

Tiger bread paste

  • 80 grams water, (use filtered if you can)
  • 1 sachet dry yeast
  • 1 tablespoon sugar
  • 80 grams rice flour
  • 1 tablespoon sesame oil
  • 1/4 teaspoon salt

Basic white bread buns

  • 300 grams water, (use filtered if you can)
  • 1 sachet dry yeast
  • 1 teaspoon sugar
  • 600 grams bakers flour
  • 1 teaspoon salt
  • 2 teaspoon bread improver
  • 15 grams Olive Oli
  • 6
    1h 40min
    Preparation 1h 40min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

    White bread buns
  1. Place water into TM bowl heat at 37c for 5 minutes speed
    spoon.
  2. When temperature is reached and before time is up, stop the 
    TM and add the sugar and yeast. Take care to avoid
    dropping ingredients on the blades
  3. Restart the TM and when time is up, just let the mixture 
    rest for 5 minutes in the TM bowl. This will allow the yeast
    to activate and the mixture will become frothy.
  4. In this order, add the flour, salt, bread improver and oil. 
    Mix for 15 seconds sped 2 to roughly combine.
  5. Knead for 6 minutes on interval setting.
  6. In a large oiled (oil spray is fine) bowl, shape dough into 
    a ball. Make sure dough has a light coating of oil.
  7. Cover with cling wrap and place in a warm place for 
    about 1.5 hours or until dough doubles in size.
  8. Make the paste (see below).
  9. Punch the dough down to release air and turn out onto a 
    bench top. You may need a little flour on the bench if it's
    sticky.
  10. Pull chunks of dough off and form each into mandarin sized 
    balls. Shape each into buns.
  11. Using a spatula or butter knife, thickly spread each roll with 
    the paste. The thicker the spread, the thicker the
    tiger 'scales' will be. I found it easier to hold the bun in one
    hand while spreading on the paste with the other.
  12. Place buns onto baking paper on an oven tray.
  13. Turn on oven and set to 240c and place a small dish of 
    water on bottom rack of oven (the steam from this helps
    the bread rise and stay fluffy inside).
    While the oven is heating, the buns will continue to rise.
  14. When oven is ready, place tray on top rack and bake 
    for 10 minutes. You may need to turn the tray around during
    baking, if your oven doesn't cook evenly (like mine).
  15. Reduce the temperature to 200c and bake for 
    another 10 minutes or until golden brown.
  16. Remove buns from oven and place on a wire cooling rack 
    for 10 minutes.

    Enjoy.
  17. Tiger bread paste
  18. Place water into TM bowl heat at 37c for 5 minutes speed spoon.
  19. When temperature is reached and before time is up, stop the TM and add the sugar and yeast. Take care to avoid dropping on the blades. 
  20. Restart the TM and when time is up, just let the mixture rest for 5 minutes in the TM bowl. This will allow the yeast to activate and the mixture will become frothy.
  21. Add the flour, sesame oil and salt. Mix on speed 3-4 for 20 seconds until it forms a thick paste.
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Tip

Because of the bread improver, the buns freeze well - if there's any left that istmrc_emoticons.)


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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