Healthy Wholemeal Bun (全麦面包)

Frankly speaking I don't like any food that's make from wholemeal/oat/cereal.  To me, they are not tasty, rough and tough to eat.  However my perception was totally changed after learning to bake this wholemeal bun. 

 

 



(Recipe makes about 20 buns depending on sizes you make)
Ingredients:
100g Soft Butter
60g Sugar
2 tbsp Condensed Milk
1 tsp Salt
1 Egg
15g Instant Yeast
150g Water
70ml Fresh Milk
50g Quaker Oats
350g Bread Flour
200g Wholemeal Flour

• Put butter, sugar, condensed milk, fresh milk, salt, egg, yeast, water and oat in mixer bowl and use dough hook to mix it at medium speed for 5 minutes.

• Add in bread flour and wholemeal flour and slow beat into a smooth and elastic dough.  (Optional to add raisins, nuts or sunflower seeds if desire).  Cover dough and let it rest for 30 minutes till it double in size.

• Divide dough into desire sizes (I make about 50g for empty buns and 70g for those that I want to wrap with hotdogs).  After rolling dough into desired size and shape, place it on greased baking tray for 2nd proofing to let it double in size again.  (DO NOT touch or move the dough during or after 2nd proofing).  Make sure you leave enough space inbetween the dough.  Preheat oven after 30 minutes of 2nd proofing at 200 degree.  2nd Proofing should not exceed 1 hour or dough will turn a bit sourish.
• After 2nd proofing, the small doughs should look nice and round...Time to bake!!

• Bake it at center rack for 10 minutes or till golden brown.
• Cool Buns on wire rack before storing.

Eat it while it's warm...ooo yummy!!  Buns are best to be eaten within 3 days.  Have fun trying!