美味情缘

美味情缘

Tuesday, 13 August 2013

香软----牛奶面包 So Soft----Kopitiam Milk Bun



Today i am baking bun again, and is the famous bun by almost all bloggers.
Hi..... Hi......... i like this bun, the texture is so soft although you put it over until the next day.
Actually i m making the bun kosong, but my cake pan is small and just can put in 9 pcs of dough,
and the two left so where should i put them????
So just roll them up and put in the baking paper and spread on some shredded cheddar cheese.




Recipe adapted from :Nasi Lemak Lover

Ingredients for overnight dough :

215 g ..... high protein flour
125 g ..... full cream milk (cold)
2 g ..... instant yeast (1/2 tsp)

Mix all the ingredients till a rough dough, cover with cling film and store in the fridge for overnight.

Plain dough ingredients :

1 quality of above overnight sponge dough
90 g ..... high protein flour
30 g ..... egg (1/2 large egg)
4 g ..... instant yeast
3 g ..... fine salt ( 1/2 tsp)
50 g ..... sugar
45 g ..... butter
1 tbsp ..... milk (cold)

Methods :

1.     Tear the overnight sponge down into small pieces and add all the ingredients except butter into a clean bowl, knead till smooth dough form.

2.     Add in butter and knead till the dough smooth and elastic. Put the dough in a bowl and cover with cling wrap and let it to proof until double in size.

3.     Shape into round ball, place into the greased baking pan. Let them to proof for 30 -45 minutes. ( The weather was cool today, so i let it proof for 60 minutes. ) 

5.     Bake at pre-heated oven at 170 C for 20-25 minutes. ( I use 150 C for 15-20 minutes)
        Egg wash is not required.



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