Purple Rice Buns

Sometimes, I would make plain buns (without fillings). The buns can be eaten plain or with butter, jam or kaya.

Purple Rice Buns

Ingredients

500gm High Protein Flour (Bread Flour)

60 gm Low Protein Flour (Cake Flour)

10 gm instant yeast

40gm purple rice powder

30 gm Horlicks

60gm sugar

9gm salt

1 egg

250ml fresh milk

150ml whipping cream

Method :

• Mix all ingredients in a mixer.
• Knead till gluten is fully developed and dough is elastic, smooth, non sticky and does not stick to the sides of the mixing bowl.
• Cover with a damp towel and allow the dough to prove till double in size (about 60 minutes)
• Punch out the dough and divide it into balls of 50gm each.
• Shape them into balls and let it rest for about 15 minutes.
• Flatten each dough and roll to your desired shape. (at this point, you can add in fillings of your choice)
• Place all dough in a baking tray (lined with parchment paper).
• Prove for about 45minutes or till dough double in size.
• Brush with egg wash and top with black and white sesame seeds.

• Bake in a preheated oven of
• 180C for 13-15minutes

• Remove buns immediately from tin onto a cooling rack. Serve.