27 July 2017

Kopitiam Milk Buns / Plain Milk Buns (Overnight Sponge Dough Method)


Kopitiam Milk Buns is the plain milk buns that always selling at coffee shop when we were young. It doesn't has any distinctive taste, so the usual ways of eating it is by dipping the bun into the coffee, milo, soft boil egg, or go with kaya and butter. This bun was very popular among bloggers two years back. I always not able to keep up with the current popular bakes.

I tried with two recipes this round, one with overnight sponge dough and the other one with straight dough method. Both gave me soft bread on the day of bake, however, the bread was not soft to touch on the second day and I have to heat them up in the microwave for 20 seconds to get the soft bread. I'm not sure could it be the butter used was way too little for the straight dough and was it the overnight sponge dough I used way too dry? 

I referred the recipe from My Little Favourite DIY (overnight Sponge Dough Method). This recipe yield 9 buns.







Ingredients:
Overnight Sponge Dough:
215 g bread flour
125 g cold milk
1/2 teaspoon instant yeast

Milk buns Dough:
the overnight sponge dough
90 g bread flour
30 g egg
1/2 teaspoon instant yeast
1/2 teaspoon salt
60 g sugar
45 g room temperature soft butter
1 tablespoon cold milk (I used 3 tablespoon of cold milk)

Method:
Prepare the overnight sponge dough: 
1. Add all ingredients in a mixing bowl, combine to form a rough dough, do not need to knead until windowpane. Cover with cling film and immediately store in the fridge for overnight (at least 12 hours)

Prepare the bun dough:
1. Tear the overnight sponge dough into pieces and add all ingredients except butter into the mixing bowl, using KitchenAid speed 1, combine together and change to speed 2, knead until smooth dough.
2. Add in butter and knead until elastic windowpane. Cover with cling wrap and let it proof until double its size.
3. Punch down the dough, flatten it and divide into nine equal portions. Shape the dough to round balls. Place them in a line square pan and let it proof  to double its size.
4. Bake at pre-heated oven at 180C for 15 mins.


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