Star Bread (Putok)
Star Bread or Putok with its trademark crack on top, which looks like it has exploded. A sweet bun with sugar sprinkled on top that has a shiny crust, a bit hard outside but soft inside.
Prep Time20 mins
Cook Time20 mins
Resting Time1 hr
Total Time40 mins
Servings: 16 buns
- 3 cups bread flour
- 1 cup cake flour
- ¾ cup sugar
- 1 tsp instant yeast
- 1 tsp salt
- ¼ cup margarine
- 1 tsp baking powder
- ¾ cup warm water
- ¼ cup powdered milk
- 1 egg for eggwash
- sugar for topping
In a bowl. Mix bread flour, cake flour, sugar, powdered milk, and instant yeast.
Make a well at the center of the mixture and add margarine, salt, and warm water. Using a spatula or wooden spoon, mix well until incorporated and turns into a dough.
Transfer the dough on a work table and floured surface. Knead for at about 10 minutes until dough texture becomes smooth and elastic. Shape it into a big round ball. Then transfer in an oiled bowl and cover with plastic wrap or a damp cloth. Set aside in an unused oven or warm place for about an hour.
Punch the dough in the middle after an hour to release air. With your weighing scale, take a portion of dough and measure 60 grams and roll into a ball. Repeat the process until all dough is weighed and rolled into small buns.
To make the star bread's signature crack on top. Make an X or star slice on top of the dough using a scissor or sharp knife.
Transfer the dough into a baking tray lined with baking paper. Cover the dough with a damp cloth for 10 - 15 minutes and let it rest for a moment. To prevent it from being fluffy, avoid letting them rest too long. Pre-heat oven at 200°C.
Before baking, brush it on top with egg wash and sprinkle sugar on top. Bake the bread for about 20 - 25 minutes or until the top is light brown. Remove from oven and let it cool.
Remove from oven and let it cool. Serve and Enjoy. Bon Appetit!