Chocolate Hokkaido Milk Buns

Yield: 8 Buns

Ingredients:
30 g Whipped Cream
1 Large Egg
27 g Fresh Chocolate Milk
90 g Tang Zhong
270 g Bread Flour
4 g Salt
4 g Milk Powder
43 g Sugar
11 g Instant Yeast
24 g Melted Butter

Instructions:
1.  Add all ingredients except butter into the Breadmaker.
2.  Set to Dough Function.
3.  Add the melted butter once a dough is almost formed.
4.  Remove from the breadmaker and punch out the air.
5.  Divide into 4 portions and let them prove for 15 min.
6.  Divide each portion into 2.
7.  Flatten a dough and roll it tightly like a swiss roll.
8.  Place each roll into the greased loaf pan as shown in the photo.
9.  Let them prove for 45 min.
10.  Brush egg wash on the dough.
11.  Bake in preheated oven at 175°C for 20 min.

Chocolate Chips Almond Rolls

Yield: 8 Buns

Ingredients:
1 Egg Yolk + Fresh Milk (210 g)
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
18 g Soft Butter
80 g Chocolate Chips
Some Almond Flakes

Instructions:
1.  Heat up milk and yolk to 38°C, using double boiling method.
2.  Add the milk mixture, yeast, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Dough Function.
4.  Remove from the breadmaker and punch out the air.
5.  Divide into 4 portions and let them prove for 15 min.
6.  Divide each portion into 2.
7.  Flatten a dough and wrap the chocolate chips and roll it tightly like a swiss roll.
8.  Let the rolls proof for45 min.
9.  Brush with egg wash and topped with almond flakes.
10. Bake in preheated oven at 175°C for 20 min.

Starry Pork Floss Buns

Yield: 5 Buns

Ingredients:
(A)
1 Large Egg 
70 g Water
150 g Bread Flour
50 g Cake Flour or Top Flour
15 g Sugar
1/4 tsp Salt
2 g Instant Yeast
15 g Soft Butter

(B)
Mayonnaise
Pork Floss

Instructions:
1.  Mix all ingredients in (A) in a breadmaker.
2.  Set to Dough Function.
3.  Remove from the breadmaker and punch out the air.
4.  Divide into 5 portions and let them prove for 15 min.
5.  Roll each dough into a ball.  Place in a greased star mould.
6.  Let it proof for 45 min.
7.  Brush the top with egg wash.
8.  Bake in preheated oven at 175°C for 20 min.
9.  Brush with mayonnaise and topped with pork floss when it is cooled.

Spring Onions Buns

Yield: 8 Buns

Ingredients:
(A)
1 Egg Yolk + Fresh Milk (210 g)
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
18 g Soft Butter

(B)
2 tbsp Mayonnaise
Spring Onions (Chopped into small pieces)
Sesame Seeds

Instructions:
1.  Heat up milk and yolk to 38°C, using double boiling method.
2.  Add the milk mixture, yeast, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Dough Function.
4.  Remove from the breadmaker and punch out the air.
5.  Divide into 4 portions and let them prove for 15 min.
6.  Divide each portion into 2.
7.  Flatten a dough and roll it tightly like a swiss roll.
8.  Let it proof for 45 min.
9.  Meanwhile mix the mayonnaise and spring onions in ingredient (B).
10.  Brush egg wash on each dough.
11.  Spread the Spring onions mixture from Step 9 onto each proven dough.
12.  Bake in preheated oven at 175°C for 20 min.

Ham and Cheese Buns

Yield: 8 Buns

Ingredients:
1 Egg Yolk + Fresh Milk (210 g)
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
18 g Soft Butter
4 Slices Picnic Ham
4 Slices Cheese

Instructions:
1.  Heat up milk and yolk to 38°C, using double boiling method.
2.  Add the milk mixture, yeast, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Dough Function.
4.  Remove from the breadmaker and punch out the air.
5.  Divide into 4 portions and let them prove for 15 min.
6.  Divide each portion into 2.
7.  Flatten a dough and place the ham and cheese on top.
8.  Roll it tightly like a swiss roll.
9.  Using a scissor, snip each roll into 4 parts at an angle (approx. 45°)
10.  Place them side by side like 4 quadrants.
11.  Let them prove for 45 min.
12.  Brush egg wash on the dough.
13.  Bake in preheated oven at 175°C for 20 min.

Pandan Cranberry Sugar Loaf

Yield: 2 Long Bread

Ingredients:
(A)
1 Egg Yolk
40 g Fresh Milk
1/8 tsp of Pandan Essence
150 g Bread Flour
50 g Cake Flour or Top Flour
30 g Sugar
1/4 tsp Salt
3 g Instant Yeast
20 g Soft Butter

(B)
30 to 50 g Dried Cranberries
Sugar to Sprinkle
10 to 15 g Melted Butter

Instructions:
1.  Mix all ingredients in (A) in a breadmaker.
2.  Set to Dough Function.
3.  Remove from the breadmaker and punch out the air.
4.  Divide into 6 portions and let them prove for 15 min.
5.  Roll each dough flat and long and add in some cranberries.  Roll up like a swiss roll.
6.  Take 3 rolls and seal one end of the 3 rolls tightly by pressing them together.
7.  Plaid the 3 rolls as if you are plaiding hair.
8.  Let it proof for 45 min.
9.  Brush the top with egg wash.
10.  Bake in preheated oven at 175°C for 20 min.
11.  Brush with melted butter and sprinkle with sugar while it is hot.

Starry Starry Tuna Buns

Yield: 5 Buns

Ingredients:
(A)
1 Large Egg 
70 g Water
150 g Bread Flour
50 g Cake Flour or Top Flour
15 g Sugar
1/4 tsp Salt
2 g Instant Yeast
15 g Soft Butter

(B)
1 can Mayonnaise Tuna

Instructions:
1.  Mix all ingredients in (A) in a breadmaker.
2.  Set to Dough Function.
3.  Remove from the breadmaker and punch out the air.
4.  Divide into 5 portions and let them prove for 15 min.
5.  Roll each dough flat and put two heaped teaspoons of tuna and wrap into a ball.  Place in a greased star mould.
6.  Let it proof for 45 min.
7.  Brush the top with egg wash and scoop a bit of tuna onto the centre.
8.  Bake in preheated oven at 175°C for 20 min.

Fat Fat Garlic Bread

Yield: 5 Mini Buns

Ingredients:
(A)
1 Large Egg 
70 g Water
150 g Bread Flour
50 g Cake Flour or Top Flour
15 g Sugar
1/4 tsp Salt
2 g Instant Yeast
15 g Soft Butter

(B)
10 to 15 g Melted Butter
McCormick Garlic Powder
Dried Parsley

(C)
Sesame Seeds

Instructions:
1.  Mix all ingredients in A in a breadmaker.
2.  Set to Dough Function.
3.  Remove from the breadmaker and punch out the air.
4.  Divide into 5 portions and let them prove for 15 min.
5.  Brush the sides with egg wash and dip into sesame seeds.
6.  Let it proof for 45 min.
7.  Meanwhile, mix ingredients in B.
8.  Snip the centre with a pair of scissors.
9.  Preheat oven at 175°C.
10.  Spread the garlic mixture in Step 7 onto the dough.
11. Bake in preheated oven at 175°C for 20 min.

Burger Buns

Yield: 6 Buns

Ingredients:
(A)
1 Large Egg
200 g Bread Flour
50 g Cake Flour or Top Flour
20 g Sugar
3 g Instant Yeast
20 g Soft Butter

(B)
30 to 50 g Sesame Seeds

Instructions:
1.  Add ingredients in (A) into the Breadmaker.
2.  Set to Dough Function.
3.  Remove from the breadmaker and punch out the air.
4.  Divide into 3 portions and let them prove for 15 min.
5.  Divide each portion into 2 and let them prove for 45 min.
6.  Apply egg wash and sprinkle sesame seeds on each dough.
7. Bake in preheated oven at 175°C for 20 min.

Banana Red Bean Buns

Yield: 8 Buns

Ingredients:
1 Egg Yolk + Fresh Milk (210 g)
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
18 g Soft Butter
8 Small Bananas
200 g Red Bean Paste

Instructions:
1.  Heat up milk and yolk to 38°C, using double boiling method.
2.  Add the milk mixture, yeast, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Dough Function.
4.  Remove from the breadmaker and punch out the air.
5.  Divide into 4 portions and let them prove for 15 min.
6.  Divide each portion into 2.
7.  Wrap a banana with 25 g of red bean paste.
8.  Flatten a dough and wrap the red bean banana.
9.  I snip the dough with a pair of scissors to create design and let it prove for 45 min.  (Optional)
10. Bake in preheated oven at 175°C for 20 min.