Mock Bees Sting BreadJanuary 1, 2008
After hamburger buns, Mummy requested for more bead *giggle* it has been sometime since I made bread and she has been buying bread loaf, as it’s her comfort food. Her request made me feel good! She enjoys the bread I made over those store bought! MUHAHA~ *pose* see see! I’m learning well! Many thanks to forums I visit, and those bloggers who share their skills/tips and recipes online. *bow* Was searching for new bread recipes to try, new year , new bread =p
somehow mock bee sting bread, comes to my mind =X I wonder y, did I hear about this bread b4? how come i dun even rem wat it looks like? >.< And when I was scanning through peony’s bread recipes, She is singing praises of leelee’s mock bee sting bread! Keeper and it never disappoints her O.o All of a sudden, i recalled! Manfei made this bread some time back in 2007! =p And according to comments on fei’s blog, it is soft and chewy! AIYO! MUST TRY! so off I went to make this bread! =D y issit called mock bees sting bread? i have no idea! issit cos of the raisins which looks like the after effects of being sting by a bee? *ponder*
bread are simply amazing~ all you have to do is combine the ingredients, knead it, leave it to proof! 😄 erm… this is the 100 times i am saying this? *cover mouth* but it’s really just so simple! ABC! made 5 mock bee sting buns! palm size buns. and 4 plain ones =) instead of brushing the bread with egg wash, i replace it with milk. As I’m 100% sure i’ll end up throwing 3/4 of the egg away in the end =X Munch 1 of them =p and it’s really soft and chewy! *grin* so far, i like this sweet bun recipe best!! See the texture below! *point* reduced the baking time to 15mins, as i’m making buns instead of loaf. Practice makes prefect? I’m getting better n better at this!
250 gm bread flour
40 gm icing sugar
½ tsp salt
1 tbsp milk powder
90 ml water
1 ½ tsp instant yeast
40 gm unsalted butter
1 egg (beaten)
Some raisins, some castor sugar
- Combine (A) in a mixer. Add in (B) and mix into a dough. Add in (C) and continue to knead until dough is smooth and elastic to the touch.
- Keep dough in a big bowl and let it proof, covered with a damp cloth or with clingwrap for 30 mins or till dough rises to double.
- Divide risen dough into two equal portions. Knead and shape into balls. Flatten and roll out each ball of dough. Place on a greased tray, spaced them apart. Proof for 45 minutes or until dough in size.
- Brush with egg wash and press in raisins on surface. Sprinkle some castor sugar on top and bake in a preheated oven at 190C for 20 minutes. Remove hot bread from oven and transfer to wire rack to cool immediately.
– .: Baker Lee :.