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Monday, July 29, 2013

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. 


 




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don't need to egg wash this bun, look so basic and good!
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from this pulling action, you can see how soft this bun is..
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if you want to store it, then suggest to store in air-tight container to prevent buns turned dry. 
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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
km9 copy 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.


56 comments:

  1. 用抹茶红豆土司和你交换可以吗?

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  2. Emm, looks really soft oohh!!

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  3. 一直想重温这款面包,但一直都没有时间。
    其实也不知道自己是在忙什么...+_+

    突然,好想念它呀!

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  4. 这个面包我也很喜欢,做了好几次了。。我还是比较喜欢牛油撒上粗糖,好吃。呵呵。 对了,那个paper包装袋哪里可以买到呢。。

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  5. ivy sew http://simplybeautifulhealthyliving.blogspot.comJuly 29, 2013 at 12:59 PM

    Beautiful and yummy bread :)

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  6. I like this type of bun with butter, hehe...

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  7. This is really so so so so soft....

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  8. 这款面包从baking dairy那看到crystal 的recipe bookmarked 了很久,那天弄了sponge dough却往外跑了整个星期,sponge dough都没了。。。

    你的面包弄得好软也!请我吃 ;)

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  9. 会牵丝的,看出来好柔软呢:)

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  10. 这个面包你做了又做,肯定好吃极了。。。我还没有来得及做。。。但是有在list里了。。。快了快了。。

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  11. So simple...yumz...I love to celup kopi o panas

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  12. steam then add butter and kaya.. yummy!!

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  13. These little buns sounds great at anytime of the day!

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  14. Ces petits pains doivent être délicieux. J'ai notée la recette.
    See soon

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  15. Very old kopitiam stlye!!! This plain buns perfect to serve with kaya and butter, yummy!!!!

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  16. 我早已认定这面包了,
    就是等缘到。。。。。
    哈。。。。懒人多借口。
    你家的面包好松软,容许我拿一个吧!

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  17. 面包真的好软软。。
    喜欢你最后第三张照片,装进漂亮带子,简单的kopitiam面包身份也提高了。哈哈

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  18. so very authentic... love your presentation

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  19. 好柔软~很想咬一口哦!

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  20. Looks simple but very tempting! I like this kind of bread to be served together with kaya and butter, especially for breakfast.

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  21. 很软的面包!我也做了很多次。。
    冲杯咖啡配上这面包, 肯定感到幸福极了!

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  22. I also love the presentation - the first picture got me sold! Even the butter is cubed like how I usually eat kaya toast ;p If you were to reduce the sugar, how much would it reduce it to?

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  23. This is a super-hot buns to make these days! I made your orange sponge cake today. Tomorrow got nice nice orange sponge cake to eat for Ethan's picnic day! Thanks for the recipe.

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  24. This buns are very popular nowadays, I also want to make some to try.

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  25. This has become my favourite bread because of its wonderfully soft texture.

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  26. THESE BUNS LOOKS FANTASTICALLY SOFT AND YUMM..WONDERFUL CLICKS DEAR.

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  27. Very nice buns, looks like you've been baking bread for your family almost everyday. So wonderful!

    Btw Sonia, I am hosting LTU in Aug, the theme is "eggs", hope u can support me ;) Thx.

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  28. Hi Sonia,

    I have bookmarked this recipe from Esther (Copycake) too. Yours look deliciously soft! I look forward to bake these old-time favorite for my family.

    Zoe

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  29. Sonia~~
    那么红的面包,老莎竟然还没做。。忏愧。。。
    讨个bun就走。。。继续。。。呵呵!!

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  30. Sonia, this weekend I must buy bread flour. Mesti cuba ini roti!

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  31. Ohh... long time never eat my home town foods. I miss that so much

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  32. I prefer toast bread with kaya.

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  33. Janine, maybe reduce 10-20g? not too much, need sugar to maintain the moisture of this buns.

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  34. This comment has been removed by the author.

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  35. Ya, these buns looks like those served at the kopitiam which I love toasted...so yummy!

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  36. Got question.why step no 1 need to tear the dough into pieces?sorry no idea at all.thanks

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  37. It looks soft and fluffy ! Perfect to dunk in my fave milky coffee :D Love it !

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  38. Oops!! typo error in above comment.
    Re-post again here.

    This is such a lovely buns.
    So soft and comfort buns like a pillow..lol
    I just made this buns yesterday :D
    Thanks for sharing Ah Chi.
    mui

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  39. yeah, i've seen this is a couple of blogs too, all looks really good and soft!

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  40. Hi, I had tried this recipe out and it turn out nice. I wonder can I double the size of the bread? Because 9 buns actually is not enough for my family! ;-) How is the formula goes if I wanna double the size?

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  41. Hi Sonia, do I need to wait for the sponge dough back to room temp. after 12 hours store in the fridge?

    Thanks! From : Vivien

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  42. Sonia, thank you so much for this recipe, I tried this with my bread maker for the first proofing, it turned out beautifully. I immediately shared with my friend and again recommended her your blog. Cheers, crystal.

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    Replies
    1. Hi Crystal, may i know what are the steps when you knead with breadmaker? I have a kenwood one. Tq.

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  43. Hi Sonia, may I know how to measure 1/2 (30g)of an egg? Do I beat the egg and weigh to get 30g? Thanks!

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  44. Hi Sonia how do I meaure 45g butter and also 125 g milk. Looks so yummy and would want to try this recipe. Thanks

    Khim

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  45. Hi Sonia, do you think I can use this dough to bake cinnamon rolls? Kindly help me and thanks!

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  46. I would like to ask you regarding the Kopitiam Milk Buns, what is the size of the baking tray? Can advise? :)

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  47. Teo, yes you can .
    Hanushi, the square pan size 9x9"

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  48. TQ for the delicious looking recipe. Is it ok to double the recipe? Another question is, after shaping into balls, is it ok to leave them overnight in the fridge so that I can bake them in the morning for breakfast?

    Thanks, Esther

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  49. Hi Sonia, can I know how does a fermented sponge dough look like after 12hr in the fridge? I'm trying to bake but a bit confuse. Thank you

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  50. I have tried to double the quantity and it's work.i got the fluffy n smoth bread.if u want double the quantity u must double the ingredients too..the overnight sponge dough(OSD) must double the weight and also the bread ingredients..

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  51. Hi Sonia, do I need to wait for the sponge dough back to room temp. after 12 hours store in the fridge? Can I knead the bread dough in the bread machine? I tried but it didn't rise after the dough program. Please help.

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  52. Wanda, no, don't need to wait for sponge dough back to room temp. sorry, I never use a bread machine before, couldn't advise on this.

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  53. The yeast doesnt need to be in a warm milk?

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  54. Thank you Nasi Lemak Lover for sharing your gorgeous blog. I am gonna try this Kopitiam Buns. Just wondering have you trued replacing the butter with Coconut Oil.
    Please advise.

    Many Thanks in advance.
    Jacqui

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  55. Hi Sonia, Good Friday is just round the corner...I extremely like the softness of this bread so would like to know how to convert this to a hot cross bun with spices and dried fruits. Kindly help and appreciate it!

    ReplyDelete

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