A friend of mine has made some really cute bow tie shaped buns recently and told me that the shaping process was super easy. I was convinced after watching the video she shared with me and decided to make some with my daughter right away.
You could use any kind of sweet bread dough to make this bread. The bread dough recipe I’m sharing below is made up of 20% all purpose and 80% bread four for a softer texture. Other sweet dough examples could be found in Dinner Rolls (Sponge Method), Milk Dinner Rolls (Tangzhong Method) and Whole Wheat Sausage Buns (Poolish Starter). Just make sure not to add too much water or the dough will be too sticky for shaping.
Bow Tie Buns 蝴蝶結麵包
240 g bread flour, plus extra for dusting
60 g all purpose flour
125 -135 g water
50 g beaten egg
12 g dry milk powder
30 g granulated sugar (I used organic cane sugar)
3.3 g instant yeast
4.5 g salt
40 g unsalted butter, softened
Add flour, egg and water into the mixing bowl (in order to control the dough consistency, reserve 1 to 2 tablespoons of water to be added later). Attach the dough hook and mix with low speed until a shaggy dough is formed, about 3 minutes. Cover the bowl with plastic wrap and let rest for 20 minutes to fully hydrate the dough. This is called the autolyse process.
Add milk powder, sugar and yeast and knead dough with low speed until a smooth dough starts to develop, 8 to 10 minutes. Add in salt and softened butter and continue kneading until all the butter is incorporated into the dough. Increase to medium speed and knead until the membrane is translucent and would tear easily with uneven edges when stretched. Shape dough into a tight ball and transfer dough to a lightly floured work surface or silicon mat. Cover with plastic wrap or an overturned mixing bowl and let rise in room temperature for 60 to 90 minutes or until about 2.5 times in size.
Gently deflate the dough then divide into 9 equal portions. Shape each into a ball with seam side facing down. Keep covered and let rest for 15 minutes.
Take a piece of dough and flatten into a 4-inch circle. With the smoother side facing up, make 7 cuts with a bench scraper as in the picture below. On one side of the three wedges, lift up the middle triangular piece and bring the other two pieces close together. Place the middle piece back on top. Repeat with the other side. Wrap the strip over the center and round itself then tuck the seam under and pinch to form a bow tie shape. Carefully transfer the shaped dough onto a parchment lined baking sheet. Rpeat with the remaining dough.
取一麵糰按扁成4”圓片，滑面朝上並如圖用刮板切7刀， 把其中一邊三份三角形的中間那塊拿起，把餘下的兩片擺放在一起後蓋上中央的麵糰，另外一邊也如是，把餘下的長條包裹中央後收在底部捏緊， 小心把造好型的麵糰移放在已墊牛油紙的烤盆上，重覆完成餘下造型。
Cover with plastic wrap and let rise in a warm place for 45 minutes until puffy and almost doubled in size. I proofed mine using the proof function of my oven.
Preheat the oven to 325℉/160℃ 10 minutes before baking. Lightly dust the buns with bread flour and bake for 18 minutes until lightly golden. Transfer to the cooling rack to cool.
*Adjust oven temperature and baking time according to your own oven.
*Tent with aluminum foil about ⅔ of the way if the bread appears to brown too quickly.
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