Monday, 29 February 2016

Chrysanthemum Wolfberry Buns


I've brewed some chrysanthemum herbal drink for the family and thought why not use chrysanthemum to bake some bread? I adapted my usual bread recipe to make these healthy, soft and fluffy buns. 


These buns are such a pleasant addition to the breakfast table!



Chrysanthemum Wolfberry Buns 
makes 6-7 buns 

Ingredients:
Part A
100g chrysanthemum water (I use about 120g dried chrysanthemum and boil with a small pot of water. Then weigh out 100g boiled chrysanthemum water and set aside to cool down.)
100g Milk 
Small handful of dried chrysanthemum petals 
300g Bread flour
25g Sugar
1 tsp Salt
1 tsp Instant yeast

Part B 
20g Unsalted butter
40g wolfberries

Part C
Bread flour for sprinkling

Method:
For the Bread Dough 
1. Add dried chrysanthemum to a pot of water. When boiled, cover with lid and turn off heat. Let it set and cool. (I prepared this the night before.)

2. Before use, drain and sieve out the chrysanthemum water and weigh out 100g for use.





3. Place all ingredients in Part A into the pan based on the sequence listed above or by following your breadmaker manufacturers' instructions regarding the order of liquid/dry ingredients.
(I'm using Zojirushi breadmaker. I placed all the wet ingredients first, followed by the dry ingredients. Make a dent at the centre of the flour and pour the yeast in the dent last, making sure the yeast does not touch the liquid, sugar and salt.)



4. Make the selection for 'Pasta Dough' setting on your breadmaker.
(For my Zojirushi breadmaker, I chose the 'Cookie/Pasta Dough')


5. Press start and the machine will start kneading the dough. The machine will beep after a few minutes. Add in about 20g of wolfberries. Press start to continue kneading. 

6. After the machine has finished its course of kneading under 'Pasta Dough' setting, make the selection for 'Dough' setting. 


7. Press start and the machine will start kneading the dough after resting for 15 minutes. Add in the butter during this resting stage.




8. The breadmaker will start to knead after the resting stage and will beep near the end of the kneading cycle for adding of any other optional ingredients. When the machine beeps, add the balance 20g wolfberries.


9. Let the breadmaker do the rest.

10. When the bread dough is proofed, the machine will beep to signal the end of the 'Dough' function. Remove dough from the pan, punch it down and divide into 6-7 portions.





11. Roll up each dough portion into round balls and rest for 5 minutes.



For the Bun
12. Flatten each ball dough slightly. Then use a knife to make 6 cuts on the sides. Place on a lined baking tray and let it proof for another hour.





13. Dust the dough with some bread flour and bake in preheated oven at 180C for 15 minutes.



14. When the buns are done, remove from the oven immediately and let it cool on a wire rack. 




littlethumbups1-1

This post is linked to the event Little Thumbs Up ~ February 2016 Event Theme : Chrysanthemum, Edible Flowers organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Sweet Home-Chefs 


Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

6 comments:

  1. What a brilliant idea, LY! These buns look gorgeous. I bet they smell heavenly too. Thank you for linking up to LTU!

    ReplyDelete
  2. These lovely golden floral Chrysanthemum Wolfberry Buns brighten up my days :)

    ReplyDelete
  3. Hi LY,

    I love this unusual combination of baking bread. Sounds very fragrant and interesting!!!

    Zoe

    ReplyDelete

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