Tuesday, February 6, 2018

Making Puppy Wholewheat Buns

CNY 2018 is next week!

Oh em ji. I thought we just had Christmas and now we're in February already.

As usual, I planned to bake some CNY cookies last weekend to kick start the CNY mood in the house but my husband commented, "So early you want to make cookies already meh? CNY is still two weeks from now." At that time, I really thought CNY was less than that but since he said so, I drew a conclusion that he was not keen in babysitting the kids for a couple hours while I made the cookies. As such, I ditched the CNY cookies making plan, put the eggs and butter back to the fridge and postpone my annual activity to (hopefully) this coming weekend.

I did, however, manage to make a batch of wholewheat buns... in dog/puppy shapes last Sunday, and they were quite a success! My kids recognized the buns as dogs so yeah, my dough shaping results were not too shabby last week. LOL.

Puppies, anyone?

Here's the recipe that I used to make the buns.

Woof! Woof!

Basic Wholewheat Buns
(original recipe is from Honey Bee).


250gr Bread flour
150gr Wholewheat flour
40gr Sugar
4gr Salt
260ml Liquid milk
A dash of vanilla extract, optional
5gr Instant yeast
50gr Egg (without shell)
30gr Butter, at room temperature


1. Place all of the ingredients except butter in the bread maker or mixing bowl. Knead until it forms a dough. Add in the butter and continue to knead until the dough pulls clean from the side of the bowl. (I kneaded twice with one rest/proofing in between).

2. Shape the dough into desired shapes. If you are making the puppy buns, take some part of the dough and mix it with chocolate paste or cocoa powder for the puppy's ears and nose.

3. Once shaped and decorated, let the buns dough rest on a tray already lined with a baking paper until they double in size.

4. Bake the buns in a preheated oven at 160-170C for about 15-20 minutes or until the buns are golden brown. Immediately brush the buns with some butter for the glossy effect. Let the buns cool completely on rack before serving.

*This recipe makes 9 medium sized puppy buns.

Puppy Buns.

If you don't like eating wholewheat buns, you can omit the wholewheat flour and substitute it with normal bread flour. These buns keep well for about 2-3 days inside an airtight container. Today is my puppy buns' third day and they were still soft and fluffy. I briefly steamed the last two buns then enjoyed them warm with some chocolate spread for my afternoon snack.


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