Soft bun

THE BUN RECIPE AS PROMISED

INGREDIERTS:

2 coups flour

1 tsp instant yeast

3 tbsp sugar

3/4 tsp salt

1 large egg

120ml milk

3 tbsp butter-soft

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OTHERS:

Bakingpaped

Askies guys you had to wait for an entire week but I am so glad I was able to keep my promise and upload before it ended lol. It's been a crazy one for me.

JUST A FEW THINGS/TIPS TO NOTE:

Make sure you are using the 'right' quantities /measuring cups /equipment - especially if you are just using your normal tea cups and spoons to measure. They aren't always precise.

Otherwise you should be fine - this might seem a bit complicated/difficult for some- for example I always find the kneading part exhausting hence sometimes I knead in the air and it works for me.

*Make sure your milk isn't cold or hot - go for room temperature. I always prefer using fresh milk that has never been in the fridge. 

* Make sure your yeast hasn't expired or if pack has been opened make sure it is still perfect for baking. Otherwise open a new pack. 

* In the case where you might find out you added more liquid and the dough is too runny and doesn't want to really form-especially after adding butter--try adding a bit more flour - a little at a time to remedy the damage- this will help but it might give slightly different textured buns- experiment /bake couple of times to understand this and to get it right. 

* Your dough is well kneaded once it's stretchy--but make sure you don't Over-knead it. (perfect kneading should take about 15-20 min )

WARNING :

It's winter so your dough might take longer to rise... Longer rising might affect the results - positively or negatively depending on a lot of factors. Point is, Make sure you store in a warm place and properly covered.

Otherwise I hope you enjoy baking guys- make sure you don't stress about 'getting it right' the first time.. Have fun, learn and enjoy.