Sunday, December 4, 2016

Butter Milk Buns

After the success of the Pullman loaf, I am further charged with enthusiasm for breads. Though I have a lot of baking books at home, majority of them are cake related.  I have 1 or 2 bread baking books at home,  I don't really like them as majority of the recipes call for bread improver.  

I realized that Popular Boo Store has limited bread baking books.  Luckily,  I found a bakery book which is written by a Taiwanese baker, Carol.  I heard her name before since some of the bloggers were using her recipes.  As the book is written in Chinese , I need to translate the recipe to English before I could follow the instruction.  

I browsed through Carol's book and was attracted by the 牛奶法国面包recipe, it looked similar to the burger bun I did in school, using the enriched dough method.  I decided to modify her recipe by applying the method I learned from school.

I was very pleased with the outcome of this bake, it was so pretty.  The texture was soft.  

Below recipe is modified from Carol's.


  • 270g bread flour
  • 30g cake flour
  • ½ tsp instant yeast
  • ¼ tsp of salt
  • 25g caster sugar
  • 12g milk powder
  • 1 medium egg (abt 50g)
  • 150g iced cold water 
  • 30g butter 
  • Bread flour for dusting


  1. Place flours, yeast, salt, sugar, milk powder and egg in a mixing bowl (yeast and salt to be placed apart, egg in centre), mix on low speed till low speed.
  2. Add in iced cold water gradually on low speed, mix till desired dough is achieved.
  3. Add in butter gradually and mix on medium speed till windowpane is formed.
  4. Remove the dough from mixing bowl, round to ball, and cover with cling film in a bowl. 
  5. Leave the dough to ferment for 1 hour or till the dough has double in size (bulk ferment)
  6. Remove the dough from the bowl, slightly punch to degas the excess carbon dioxide from the dough (not too hard).
  7. Portion the dough into 8 pieces (abt 70g).  Round and seam side up covered with baker's couch.  Allow  to rest for 15 mins (bench rest).  
  8. Roll the dough into an oval shape (let the smooth surface at below), bring the top to the center and press on it.  Repeat the same for the bottom and roll into an oval shape, press and close the seam side to ensure no gap.
  9. Half fold the oval shape dough into to a triangular shape, press all the edges to ensure no gap. 
  10. Arrange all the doughs nicely in the greased baking tray, sprinkle some water and leave it to proof for another hour before baking (Final proofing)
  11. Dust with some bread flour, score with a blade.
  12. Bake at 200*C for 15-20 mins or till golden brown.  
  13. Once bread is doneness, transfer to tray and let it to cool.

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