Black sesame kopitiam milk buns

Silky soft, nutricious little buns, good to go on its own without any spread.

generous amout of black sesame seeds

        Recipe: Gourmer Living Magazine
     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 hours.





     Main ingredients
     62g bread flour
     30g black sesame powder
     12g milk
     30g egg wash
     3g instant yeast
     1/2 tsp salt
     45g light brown sugar ( I used dark brown sugar instead)
     12g milk powder
     45g unsalted butter, softened to room temperature
     25g roasted black sesame seeds

Tear sponge dough, add with all other ingredient

Well-risen dough

divided into 9 equal small portions
(the 9th portion is on top of the weighing scale :))

Ready to be baked

    Method

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

    2.  Add butter and black sesame seeds.  Continue to beat until smooth and elastic.

    3.  Set aside for 10 minutes.  Divide into 9 small portions.  Round them then arrange on an 8 inch greased baking tray.

    4.  Cover dough.  Rest at room temperature for 60 minutes until double in size.

    5.  Bake in preheated oven at 170C for about 20 minutes.