plain buns

bun..just a plain bun..what make bun differ from bread?from my opinion..eggs and sugar..usually when we are making bread..we cut off the egg..but in bun..we used eggs..and the sugar contain is much higher in bun compare to bread..the shape also differ..we made bun in small rounded shape..but for bread.. we made its in much larger shape..so then we can cut it before serve..haha..that what i'm thinking..am i correct or wrong..i also have no idea..:)..i made dis plain bun to eat wit butter or dip it in hot tea..waa..what a great moment 4 me..i'm nope prefer filling buns.. plain bun is much batter..however..its depends on individual craving..hehe.. the most popular filling in my community are red beans paste filling,kaya filling, tuna..bbq..sausage..and etc..

dis time..i made triplet buns..just discover new shape..the taste is just the same..usually i made its using about 1 kg flour(3/4 kg high protein + 1/4 kg cakes flour)..i made its in large quantity..i got about..36 small buns approximately..i keep the bun in the freezer..and bake its again every time i want it..
eat its with butter..is the best..serve its hot and fresh..

here is the recipe..got its from here..i just cutt off the adition ingredient and come out with this plain bun recipe...

Ingredient
(makes about 9 buns)

330g bread flour
1/2 teaspoon salt
1 1/2 tablespoon milk powder
60g caster sugar
120ml water
10g instant yeast
1 egg
40g butter
(1 tablespoon green tea powder
some red bean paste for filling
some white sesame seeds)- cut off recipe

Method:

1. Place water, egg, butter, followed by caster sugar, salt, bread flour, milk powder, green tea powder and yeast into the pan of the bread machine. Set to Dough function.
2. When the machine completes the kneading cycle (20mins) remove dough from the bread pan, let it proof in room temperature in a mixing bowl, covered with cling wrap. Allow the dough to proof for 60 mins or until double in bulk. Alternatively, you can leave the machine to complete the full Dough cycle (knead and proofing) which takes 1hr 30mins.
3. Take out the dough and punch out the gas produced. Divide the dough into 50g portions. Shape into rounds and let rest for about 10 mins.
4. Flatten rounds and add fillings as desired. Shape into rounds or as desired. Arrange dough in a greased or lined pan or use paper liners. Let rest for about another 30 mins. If desired, top doughs with sesame seeds. Bake for about 15 minutes in a preheated oven at 180 degC.