SOURDOUGH RED BEAN FLAT BUNS

Sourdough

has become very popular among the bloggers

Most people use the Sourdough Starter for Artisan Bread

while others prefer the Asian Soft Bread

The difference is the amount of sourdough used.

Artisan Bread requires long hours of proofing to get the distinct taste

so less sourdough is used, about 20%

Whereas, the Asian Soft Bread needs a shorter proofing time 

so that you will not get the sour taste.

As such, to speed up fermentation, about 50-70% of sourdough is used.

I have adapted this recipe from

Sonia

Nasi Lemak Lover

Sourdough Red Bean Flat Buns

310g bread flour

250g sourdough

25g sugar

1/2 tsp salt

115g fresh milk

25g butter

Filling: 350g red bean paste, divided into 14 balls

1. all ingredients into the bread machine, bread dough cycle, knead for 30min

2. remove, shape and wrap the filling

3. place on parchment lined baking tray

4. wet centre of bun with a wet finger, add some black sesame seeds to decorate

5. cover the buns with a parchment & place another baking tray on top to weigh down the buns

6. allow to proof until double in size (2-3 hours)

7. bake in preheated oven 200'C for 20min, half way remove the top tray & parchment on top

Notes:
Using the same recipe, I have made some kaya swirls.
These are just as soft and spongy as the buns