~ NAISU BUNS ~

Ingredients :

250g high protein flour (I used allpurpose flour)
1/2 teaspoon instant dried yeast
1/2 teaspoon bread improver
50g sugar
20g milk powder
100 ml fresh milk
1/2 teaspoon salt
50g butter
1 egg
75g water roux*
1 recipe Naisu*



Method : (Breadmaker method)

1. Pour fresh milk into the breadmaker pan. Add in salt, sugar, egg and water roux.
2. Top it with sifted flour, milk powder, dry yeast and bread improver.
3. Set the Breadmaker to Dough function.
4. Once the dough is just combined, add in butter and leave the Breadmaker to continue doing it's job. This process will take about 1 1/2 hour including prooving.
5. Remove dough from BM and punch down to release the air. Cut the dough 60g portion each. (next time round, I am going to cut the dough into 35g portions to get a cuter sized Naisu Buns). Make into round balls and leave to rest for 15 minutes.
6. Flatten the balls and spread the Naisu on top. Roll the dough. Fold in half and cut in the middle. Open it to form a flower shape and place in a muffin cup lined with papercups.
7. Leave to proof till double the size.
8. Spirinkle with a bit of water just before putting the buns into the preheated oven at 180 C. Bake for 20 minutes or till golden brown.
9. Brush with a bit of butter, once out of the oven.





NAISU


Ingredients :

55g unsalted butter (I used margarine)
25g castor sugar
1/8 teaspoon salt
25g egg
2 1/2 teaspoon cornflour/Maziena
65g milk powder
45g raisins (I omit this)

Method :

1. Beat butter till soft. Add in castor sugar and continue mixing.
2. Add in salt and egg. Continue stirring.
3. Add in cornflour and milk powder. Mix well.
4. Ready to use.



WATER ROUX :
Source : The Wandering Gourmet
(Yields about 520g Water roux)

Water Roux Starter is something used in bread making to make bread/buns springy. The springiness is fairly noticeable when you have let the bread/buns cool. Just poke your finger against the bun, you’ll see it is springy – causing people young-at-heart to go, “Whee!” *ahem* To make the Water Roux Starter, you need 1 part flour, 5 parts water.

Ingredients :

50g flour
250g water

1. Whisk the flour and water that you have decided to use in a bowl until it is whisked well and is free of lumps.
2. Put it on the stove and warm it up for 2-3 minutes at 65C. Be careful not to burn it!
3. Cover it with plastic wrap and store it in the fridge.

When using it, make sure it is at room temperature. The Water Roux Starter lasts for 3 days before it goes off.