Assorted Buns - Made with Kenwood BM250 Bread Machine

I managed to find another bun recipe from My Mind Patch and decided to give it a try.  This is really good, it was soft when fresh out from the oven, and stay soft the next day!  Yums!  As the saying, stick to 'The Recipe' when you found it!  I'm going to use this for all my buns!

I made assorted buns this round:
- Pork Floss Buns
- Sugar Buns
- Hot Dog Buns

Ingredients
*Ingredients should be of room temperature
For dough
120g milk
15g condensed milk
20g beaten egg (about half an egg)
30g fine sugar
1/4 tsp salt
30g unsalted butter
180g bread flour
20g top/cake flour
1/2 tsp instant dry yeast

For filling
2 tsp caster/fine sugar
2 tsp pork floss
2 hotdogs
1 tsp sesame seeds / chopped almonds - for sprinkling

Method
1. Mix the condensed milk with milk.
2. Pour in the mixture to the bread tin.
3. Add in the beaten egg.
4. Add in the sugar, salt, then the butter.
5. Add in flour, be sure the flour covers the water.
6. Make a small well in the centre (do not expose to the water below) and add in the yeast.
7. Transfer the tin to the BM, and set to menu 8, dough menu.  This process, includes mixing, kneading & 1 stage proofing will takes around 1h 30min.
8. After this is done, remove the dough from the tin, punch the dough to get rid of the cardon monoxide that was built up inside, and knead the dough to a pliable consistency.
9.  Bring the dough back to the BM and proof for another 15-20 min.
10. When it is done,remove the dough, floured a board and your hand, and starts the shaping!
11. Cut the dough into 9 portions.

For Pork Floss Buns:
Option A
- Roll into a round shape, place some pork floss in the centre.  Sealed it up and roll the mixture into a ball and placed the dough into a muffin case with the sealed side facing down.
- Cover the buns with a towel and leave to proof for another 20-25min.
- After the dough has been proofed, glaze the top with beaten egg and sprinkle with some sesame seeds/chopped almonds.
Option B
- Roll a ball of dough.
- Cover the buns with a towel and leave to proof for another 20-25min.
- Bake without glazing.
- After baking and cooled, apply a layer of mayonnaise over the bun top and roll it over floss.

For Sugar Buns:
- Roll the dough into a long shape and cut into halves, and roll again to make sure it is smooth ends.
- Braid the the 2 strands of dough.
- Cover the buns with a towel and leave to proof for another 20-25min.
- After the dough has been proofed, glaze the top with beaten egg and sprinkle with some fine/castor  sugar.

For Hotdog Buns:
Option A
- Roll the dough into a long shape and cut into halves, and roll again to make sure it is smooth ends.
- Roll 1 strand of dough over a hotdog.
- Cover the buns with a towel and leave to proof for another 20-25min.
- After the dough has been proofed, glaze the top with beaten egg and sprinkle with some sesame seeds/chopped almonds.
Option B

For Luncheon Meat Buns:
- Roll the dough into a rectangular shape.
- Place 1 slice of luncheon meat in the center, and cover the meat.  Place the sealed side downwards.
- Cover the buns with a towel and leave to proof for another 20-25min.
- After the dough has been proofed, glaze the top with beaten egg and sprinkle with some sesame seeds.

For Walnuts Buns:
- Knead some chopped walnuts into a ball of dough.  Then roll into a ball.
- Cover the buns with a towel and leave to proof for another 20-25min.
- After the dough has been proofed, glaze the top with beaten egg and sprinkle with some chopped walnuts on top.

For Mini Cinnamon Rolls:
- Roll the dough into a rectangular shape, apply a layer of butter on top.
- Mix 1 tsp of brown sugar with 2 tsp of cinnamon powder, sprinkle over it.
- Roll up the dough, like how you roll a swissroll, then cut into same size portion.
- Put 3 cut rolls in a small loaf tin/rectangular hard-covered linear, with the rolls facing upwards.
- Cover the buns with a towel and leave to proof for another 20-25min.
- After the dough has been proofed, glaze the top with beaten egg.

For Mushroom Buns:
- Sliced some button mushrooms, seasoned with mayonnaise, pepper & salt.
- Roll 1 ball of dough and make a dent in the center, wide enough to hold the mushrooms later on.
- Cover the buns with a towel and leave to proof for another 20-25min.
- After the dough has been proofed, press on the dent again, then using a fork, pop some holes in the dent.  Glaze the top of the side with beaten egg and filled the dent with the mushroom mixture.

12.  Preheat oven to 170C, and bake the buns for 20mins.