Wednesday, 24 September 2014
Sweet & Crusty Milk Buns by Grace Chang
250g milk powder
200g icing sugar
A little salt
800g high protein flour
30g Milk powder
6g Instant dry yeast
1 egg, beaten
1) Milky cream:
Combine milk powder, icing sugar , salt n mix well.
Add in butter n rub until mixture forms fine crumbs.
Transfer the mixture into a piping bag n set aside.
Put all ingredients ( except butter) into mixing bowl n mix into a dough.
Add in butter n beat into a pliable n smooth dough . Cover with a piece of damp
towel n rest for 25 mins.
3) Transfer the dough onto a work surface n punch out the air. Divide the dough into
small portions, about 80g each. Round up, cover with wet towel n rest for 10
4) Roll out the dough n roll up into a log n place onto baking tray.
Cut a slit on top n leave to proof until increased 60% it's original size.
Brush with beaten egg n pipe topping mixture over it.
Leave to proof until increase 20%.
5) Bake in a preheated oven at 180 deg C for 12-15 mins .
Note : The above is the exact recipe I copied out from a book..
I halved the recipe.. For those using kitchen aid machine, I recommend to divide it to a smaller amount cos I'm using a home commercial mixer at home .
My dough rested for 1 hr instead of 25mins.. N my dough was divided into 84-85 g each n I had 8 buns in total.. I did not place damp towel for proofing ..
The milky cream doesn't form into a paste so it cannot be piped out so no need to place in piping bag.. I jus place it on to bread after it's brush with egg wash, lots of it !..