Plain Milk Buns

MCO has been extended for another 2 weeks and it’s now Day 24. The Shanghai Government recently announced its plans to reopen schools slowly but unsure if I will be able to fly back and resume my studies. Nonetheless, time at home has been great too. I took out all my baking utensils and tins to sort out and I should probably stop buying but I know I won’t.

I came across this recipe from OladyBakes and thought I’d give this recipe a try since my mum was asking for some plain rolls. This recipe needs two times of proofing but I gave it a try anyway since I have so much time on hand.

• 250g bread flour
• 135g fresh milk
• 16g milk powder (optional but gives a softer texture and adds more flavour)
• 1 egg
• 50g sugar
• 3/4tsp instant yeast
• A pinch of salt
• 40g salted butter

Dough has doubled in size.

Shaped into rounds before resting for 15 minutes.

Shaped into rounds, ready for second proofing.

Hover over images for caption!

1. Mix all ingredients except salt and butter. Mix for 5 – 10 minutes until a rough dough forms.
2. Add in salt and butter and knead on slow, then high for the next 20-30 minutes. Stop frequently to turn dough and scrape down the sides. Knead until window pane stage.
3. Cover with cling film and proof for 1 hour or double in size. To check if the dough has proofed enough, poke your dough. If it springs back instantly, it needs more proofing. If it leaves an indent, it is ready.
4. After first proofing is done, punch down the dough to degas. Divide into 9 portions (55g). Roll into rounds and rest for 15 minutes. Cover with cling film.
5. After resting, press to degas and shape into rounds again. Place into lined baking tray.
6. Proof in a closed oven with a cup of hot water or cover with cling film for 1 hour.
7. Bake at 170C for 20 minutes.
8. Peel off baking paper and leave to cool. Store in airtight container once cooled down.

 

 

Butter Sugar Buns

I finally got back into baking something bread-related after a long while now because of time needed to proof the dough twice (usually). Since I am pretty much stuck at home, I now have the time to proof the dough! I recently saw this butter sugar buns circulating on Facebook and thought this would be a good recipe to try out since it only requires one proofing. Surprisingly, the buns are very soft. I had it for breakfast the next morning, slightly toasted it and it was amazing!

Taken with a Canon EOS 700D

Recipe adapted from Fawn Setoh/Olady Bakes

• 250g bread flour
• 10g milk powder
• 45g caster sugar
• 4g instant yeast
• 30g salted butter (Golden Churn)
• 120ml fresh milk
• 1 egg

For egg wash –

• 1 egg
• 9 butter cubes (Golden Churn)
• Sugar to sprinkle

1. Mix all dry and wet ingredients together except butter.
2. When a rough dough is formed, add in butter and knead until window pane stage. I am using a Kenwood and it took about 15-20 minutes on Speed 3. Cover and rest for 15 minutes.
3. Punch down dough and shape into round buns, around 50-55g per dough.
4. Proof for 1 hour in a lined baking tin. Either cover with cling film or put in oven (switched off) with a cup of hot water.
5. Take the baking tin out from oven and preheat oven to 170C.
6. Egg wash with beaten egg. Make a slit on top using scissors and insert butter cubes. Sprinkle generously with sugar.
7. Bake for 20 – 25 minutes at 170C. Remove from tin and peel off baking paper.

Notes

I used Golden Churn’s salted butter to obtain a sweet and salty taste. GC’s salted butter is also more fragrant.