HOMEMADE BreadS

Trying out the traditional sweet milk bun but I over reduced the sugar.. so it became another version of bread..
Nevertheless it still tasted soft n good.
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RECIPE ADAPTED FROM:
Nasi Lemak Lover
kopi tiam milk bun

Overnight sponge dough

215g high protein flour
125g milk (cold) I used 128g
2g instant yeast (1/2tsp)

Method

1. Add all ingredients in a mixing bowl, combine all ingredients to a rough dough by hands , the dough is dry and rough and don’t need to knead till pass window pane. Cover tightly with cling film and immediately store in the fridge for overnight (at least 12hours).

To prepare milk buns

1 quantity of above overnight sponge dough
90g high protein flour
30g egg (1/2 large egg)
4g instant yeast (1tsp)
3g fine salt (1/2tsp)
60g sugar – I used to 25g
45g butter (room temperature)
1tbsp milk (cold)

Method

1.Tear the overnight sponge dough into pieces and add all ingredients except butter in a mixing bowl, knead till smooth dough.

2. Add in the butter and knead until dough is smooth and elastic. Cover with cling film and set aside to proof till double in size.

3.Punch down the dough to expel air, equal divide the dough to 9 portions, shape into round balls. Place dough in a square pan. Let it proof for another 30-45mins.
4.Bake at pre-heated oven at 170C for 20mins.

This is how my after mixing dough Look like ..Ready to sleep in the fridge.

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After 12 hours in the fridge

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knead Using hand… it’s a arm exercise…… Hopefully I kneaded long enough.. my arms ached badly.
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From that to this after proofing.
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Send into oven

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After 20min, it Look abit pale so I baked an extra 10min lowering the temp to 150degee.

It really freaked me Cox it came out to be like rock… knowing I over reduced the sugar n it lose it’s moisture.. my heart sank…
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But after it cooled down.. it became better.. very soft on the inside…
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eating it with kaya n butter… the simplicity of having bread…
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