Snowy Milk Buns _Natural yeast 天然酵母_牛奶小餐包

Actually this is just a normal milk buns recipe using natural yeast, but i wanted it to look special, so i sprinkle flour on top, so it look white and pure , Lolz.. Anyway, this bun is very soft and less sweet, so you can enjoy with spread of butter, peanut butter, Nutella and etc. Also you can use it as basic dough recipe and wrap any filling or toppings as you like.

Snowy Milk Buns _Natural yeast 天然酵母_牛奶小餐包

*makes 16 buns

250g High protein flour or bread flour (I use Gold Medal unbleached HP flour)

200g Natural yeast from sourdough starter (cultured with bread flour) ,100% hydration

20g caster sugar

1/4tsp salt

150g fresh milk

30g unsalted butter, room temperature

Bread flour for dusting

Method

1.      Bring out starter from the fridge. Feed it with 25g bread flour and 25g water ( if you have less starter, you can feed more). Allow to peak, take less than 2hrs. You may perform a float test. Drop a small spoon starter into water, if its float, that means you may start to use the starter.

2.      In a stand mixer, add in bread ingredients except butter, mix and knead till smooth. Add in butter, knead till elastic and shining dough. Cover and set aside to proof till double in size (~2hrs).

3.      Line 9”x9” square pan with baking paper. Dust flour on the worktop. Divide dough into 16 equal portions and shape to ball, place in the baking pan. Let the dough rise until double (~2hrs).

4.      Use a sieve to sprinkle some flour over the top of the dough. Bake in preheated oven at 200C for 16mins minutes or until slightly brown (adjust according to your oven).

5.      Remove buns from oven, immediately lift out the bread and cool on wire rack.

Recipe by Sonia a.k.a Nasi Lemak Lover