I only use the dough setting because I don't like the texture of the bread when it's baked in the bread machine.
In a bread machine in general and specifically in Kunming (high altitude, the right measurements are essential.
In a bread machine it's also very important not to scoop the flour but to spoon it into the measuring cup. You'll be surprised at how much better the bread is with this slight adjustment in technique.
Here's my fool-proof, tested for Kunming, recipe for egg buns:
Makes 16 medium-large buns
4 eggs, beaten
1/2 cup warm water (not boiling) warmed for 30 seconds in the microwave
6 tablespoons oil
6 tablespoons sugar
1 ½ teaspoons salt
4 1/4 cups bread flour (must be high-gluten Western bread flour – some Walmart stores in large cities sell high-gluten bread flour, I buy my Western brand at Carrefour)
1 tablespoon active dry yeast
1 egg, beaten for glazing
3 tablespoons sesame seeds or poppy seeds for topping
1) Place all ingredients except the last 2 in the bread pan of your bread machine in the order given, and set to Dough setting. Start the machine.
2) In 5 minutes, take a plastic spatula and help the machine to blend the liquid and dry ingredients.
3) NOTE: My bread machine takes one and a half hours in the dough setting and the dough has had a first rise. But if you are not using a bread machine, follow the same procedure, kneed the dough for 10 minutes and then place in a covered bowl in a warm place to rise for one hour. Then follow the remainder of the instructions.
4) Turn off machine and turn dough onto a lightly floured cutting board. Use a large sharp knife and divide the dough into half and then in halves again until you have 16 fist-sized pieces. Each piece weighs approximately 70 grams.
5) Make each piece into a bun by taking each piece and forming it into a bun shape. You can get fancy by rolling each piece into a six-inch long rope. From the long rope, form a knot and place the end pieces on the bottom of the bun.
6) Then place each bun on a parchment-covered baking sheet with 10 centimeters between each bun. My pans fit exactly into my little oven and contain 8 in each pan. Cover loosely with a sheet of aluminum foil and place in a warm place. The foil should not touch the buns. Let rise for thirty minutes or until almost doubled.
7) NOTE: I use my oven as a warming and rising place. I set the oven temperature to 90 degrees Celsius.
8) Preheat oven to 180 degrees Celsius. Brush the buns with the one beaten egg. Sprinkle with poppy seeds or sesame seeds.
9) Bake covered with foil for 20 minutes to avoid browning.
10) Then lower the heat to 170 degrees Celsius and remove the foil. Continue to bake for 5-10 minutes or until golden brown.