Another sweet bun recipe

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I promised to post the recipe for the Japanese buns that I made when attending bread class in Pastrypro recently.   Apparently there are a few variety of Japanese buns.   The famous one is using the water-roux technique which will give a very soft texture.  The one that I learnt at Pastrypro, to me tasted more like the Chinese style sweet bun.  The ingredients are also similar.  The Chef who taught us said that the Japanese prefer some bite or chewiness in their bread.   Since I am not in Japan,  I’m not sure which is true.  Chewy or supersoft ?  The recipe below doesn’t taste at all chewy, its nice and also soft and definitely a keeper.


Bread flour                                           500gm
Ireks wheat sour (starter dough) 5 gm
Ireks soft plus (bread softener)     5 gm
Milk powder                                         22 gm
Salt                                                           10 gm
Sugar                                                      45 gm
Instant yeast                                       10 gm
Eggs                                                        50 gm
Margerine                                            50 gm
Whip cream                                         75 gm
Water, approximately                 162 gm

Add all ingredients except the margerine.  Mix on slow speed for 3 minutes.  Then on medium speed for about 8 minutes.  Add the margerine halfway thru the process.  After the dough is smooth and doesnt stick to the side of the bowl, stop kneading.  Scale into 60 gm each.  Smooth into a tight ball and leave to rest for 15 minutes.  Add any fillings you want and leave again for another 1 hour.  Preheat oven at 190C, drop to 180C when baking.  Baking time is about 25 to 30 minutes.

See more pictures in http://www.facebook.com/bakingproject photo albums.   Cheers :)



Yasmin says:

Salam Ayub, you can read more info on Ireks products here : http://www.ireks-asiapacific.com/improvers.htm . Some kind of bread improver. :)

ayub says:

Hi, i jez want to know something.. what is d Ireks wheat sour (starter dough)?