Brown Sugar Wheat Buns
A personal reflection on making homemade bread using locally available refined flour instead of high-gluten flour, yielding uniquely textured buns.
Story
In our area, high-gluten flour isn't available, so I rely on special refined flour for all my baked goods. Even without a bread maker or butter, I'm quite happy with how my bread turns out. For this batch, the oven temperature was a bit high, which resulted in a crispy crust and a soft, airy interior. It ended up a little dry, likely because the added wheat flour absorbed a lot of moisture, but it still offered a wonderfully distinct flavor.
Ingredients
special refined flour
3.5 tablespoons
wheat flour
1.5 tablespoons
egg
1 piece
yeast
to taste
brown sugar
to taste
sesame
to taste
Instructions
1
Step 1
Stir the dry ingredients evenly.
2
Step 2
Dissolve the brown sugar in boiling water, let it cool down until warm, then add the yeast.
3
Step 3
Add it to the flour and knead into a smooth dough.
4
Step 4
Rub some lard on your hands and knead it into the dough until the dough absorbs it, repeat this process.
5
Step 5
Knead until you can stretch the dough out with your hands and it extends.
6
Step 6
Ferment until doubled in size.
7
Step 7
Press the dough to expel the air, then shape it. Place it in the oven, and put a pan of hot water inside for the second fermentation.
8
Step 8
Shape the dough.
9
Step 9
The appearance after fermenting.
10
Step 10
Once fermented, brush with egg wash, and sprinkle with some sesame seeds.
11
Step 11
Make a few slits with a blade, sprinkle with some dry flour, and bake in the oven at 180 degrees Celsius for 15 minutes.
12
Step 12
Finished product.
13
Step 13
Finished product.
14
Step 14
Finished product.
15
Step 15
Finished product.
