Micro butter buns (Wei Bo buns) 微波面包

This is a popular bread recipe especially among Chinese bloggers since last year. It was first published by Siew Hwei .I am not really sure why this bread in Chinese called 微波 (microwave), I guess due to this bread roll into layer and layer, look like wave. Initially, I was not sure how to name this bread in English. After tasted it, then I decided to name this bread as butter buns, because this bread recipe use more butter than normal bread recipe, and it taste a bit buttery. Anyway, this bun is soft and nice even kept for two days, definitely a keeper. ( as updated by reader Lynn, this bun called as Micro buns)

 



 

This Wei Bo bread have to prepare sponge dough first, but don't need to wait for overnight. After first prove, then can be used to add with other ingredients then do 2nd prove.

 

I have altered the original recipe:-

1. Replace milk powder with milk - I can't find milk powder in my pantry anymore since I have no baby drinking milk ^_^.

2. Replace brown sugar with white sugar- because I can't find in my pantry.

3. Reduce instant yeast amount

4. Reduce butter amount

 





 

 

I also cut short the steps by omit the resting time.

Once the 2nd dough was ready (after knead and no rest), I straight away started to roll into small ball then roll up like swiss roll. Once finished, I didn't rest the dough, straight away roll up 2nd time.



 

This was 2nd time roll up. Once done, place this cute little swiss roll dough on a baking tray to prove.

 

I really like to see them after roll up, look so cute ..

Micro butter buns (Wei Bo buns) 微波面包

*makes 24buns

A)

400g High protein flour or bread flour

6g instant yeast (1 and 1/2tsp )

115g eggs ( 2 A size eggs)

120g milk

B)

130g High protein flour or bread flour

80g sugar

1/4tsp fine salt

50g water

60g butter, room temperature 

Egg wash-1 egg + 1tbsp milk 

Method:

1. Mix all ingredients (A) in a mixing bowl and knead to form a dough.
2. Cover with cling wrap or cloth, and leave to prove until double size.
3. Add in ingredients (B) in a mixing bowl, tear dough (A) into small pieces and add into mixing bowl. Knead to form a smooth dough.
4. Add in butter continue to knead till dough is smooth and elastic.
5. Divide the dough into 40g each, roll into ball, repeat the rest till finished.
6. Take a ball (start from the first ball), roll out into long rectangle shape, then roll in tightly like a swiss roll, keep aside to rest, repeat the rest till finished.
7. Take a swiss roll dough (start from the first swiss roll dough), roll out into long rectangle shape, then roll in tightly like a swiss roll.
8. Arrange the dough into a baking tray, leave to prove for 50mins.
9. Brush with egg wash, bake at a pre-heated oven at 170C for 15-20mins or until golden brown.

Recipe adapted from Siew Hwei with minor changes, by Sonia aka Nasi Lemak Lover