Kopitiam Milk Buns / Plain Milk Buns 甜牛奶面包

 

I have posted Chicken & Potatoes milk buns, chocolate milk buns and wholemeal milk buns using the same overnight sponge dough(milk) recipe. But I almost forgotten to post this basic and plain milk buns which I did much earlier than all these buns. This very soft milk buns don't need much introduction, very popular among Chinese bloggers. And this buns look so old fashioned like those served in kopitiam (local café) in the old time, serve together with kaya (coconut egg jam) and butter. 

 









 

don't need to egg wash this bun, look so basic and good!

 

from this pulling action, you can see how soft this bun is..

 

if you want to store it, then suggest to store in air-tight container to prevent buns turned dry. 



I might cut down the sugar amount of this recipe in the future, because my family said this bun tasted a bit sweet for their liking. After spread with kaya (coconut jam), become even sweeter..
Updated on 20th Aug 2013- The overnight sponge dough can be kept in the fridge for up to 7 days, you can use it whenever you feel like baking the bread.

Plain Milk Buns / Kopitiam Milk Buns 甜牛奶面包

(recipe source: adapted from Crystal, with minor changes)
*makes 9 buns

Overnight sponge dough

215g high protein flour
125g milk (cold)
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
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.