Yellow River Buns 黄河面包

A pack of bread flour was discovered yesterday and I swing into action to make this Yellow River（黄河面包) one of Alex Goh famous magic bread. This is the first time I used the new place oven to make bread and I can see the oven temperature is at the hot side! I baked for 12 mins at 170C.

My bun name should be Yellow River Football Buns...Haha! As I prefer my bread to be shape round instead of oval. This bread is really yummy with black raisin in it and I top it with garlic butter which I need to clear. The fragrance of this bread is so intense, the garlic butter on top does the wonder! 

Yield 10 buns. The bun is heavy, about 100g each.

First time using this sharp blade, nervous!!

The sharp Astra blade sliced the bread without deflated the proof, 

I should be braved to cut it deeper!

Does it looks like...little chick heads?

Soft bread texture.

See how bouncy the bread texture is!! Nearly can't see the location where I poked the bread.

Recipe from Alex Goh Magic Bread (Yellow River) with minor changes
Bread Starter Ingredients:
100g bread flour
70g boiling water

Method:
1. Place bread flour and boiling water in a bowl, mix well. Cover and keep in the fridge for at least 12 hours. (I used it overnight)

Bread Ingredients:
300g bread flour
100g plain flour
75g sugar
6g salt
20g milk powder (omitted as I don't have)
9g dry instant yeast 
176g cold water (replaced with 180g cold milk)
60g egg or 1 egg
75g butter 
300g dry raisin (used 200g dry black raisin)
100g garlic butter for topping, slice into length 

Egg wash:
1 egg (lightly beaten) + 1/4 tsp golden syrup

Method:

1. Add bread flour, plain flour, sugar, salt, instant yeast, cold milk and egg together. Using KitchenAid knead the mixture into a rough dough, add the bread starter. Add the butter,  continue to knead the dough into elastic smooth film. 

2. Add dry black raisin, knead well. Cover the dough and let it proof for 40 mins. or until it double in size.

3. Divide the dough into a few portion, my is about 100g each. Roll it into round, let it rest for 10 mins.

4. Flatten the dough and shape it into desired shape. Place the dough into a line baking tray, let it proof for second time. 

5. Egg wash, cut the top of the dough ball with a sharp blade. Place some garlic butter on top, sprinkle with sugar.

6. Bake at 170C for 12 mins (baking time and temperature are for reference only)  

I'm linking this post to Little Thumbs Up (June 2014 Event: Butter) organised by Zoe of Bake for Happy Kids and Mui Mui of My Little Favourite DIY and hosted by Jozelyn Ng of Spice Up My Kitchen

It is also link to My Treasured Recipe: Alex Goh (June/July 2014) hosted by Miss B of Every Body Eats in Flanders and co-hosted by Charmaine of Mimi Bakery House