Kopitiam milk bun (plain)

Again, it is silky soft, light, moist buns just like the Black sesame kopitiam milk buns.




           Recipe: Gourmet Living Magazine (with slight modification)
       Sponge Dough ingredients
       214g bread flour
       2g instant yeast
       128g cold milk

       Method
       1.  Mix above ingredients into dough. Cover with cling wrap. Let it rise in room temperature for 4 to 5 hour.




      Main dough ingredients
      90g bread flour
      30g egg wash
      3g instant yeast
      1/2 tsp salt
      45g unsalted butter, softened to room temperature
      45g castor sugar
      12g mik powder
      12g cold milk

divide into 9 equal portions

well-risen dough
ready to be baked

      Method

      1.  Tear sponge dough into little pieces. Mix with main ingredients (except butter).

      2.  Add butter. Continue to beat until smooth and elastic.

      3.  Set aside for 10 minutes.  Divide into 9 small dough. Roll them into balls,  arrange on an 8-inch greased baking tray.

      4.  Cover the dough.  Rest at room temperature for about one hour or, until it double it's size.

      5.  Bake at pre-heated oven at 170C for about 20 minutes.