This Soft Milk Bun recipe is really awesome and the outcome is mind blowing as the bun is soft and fragrant! I tried this recipe a year ago when I attended the bread making class.  After a few trial making Sweet Soft Bun , I was so determined to try a slightly new recipe with milk.  Little did I know, it was really a challenge to handle this dough by hand knead.  I failed miserable as I add flour due to the stickiness….I ended up with having hard bun rather than soft bun……

But thanks to my hubby’s Christmas gift, Innofood 6.5L Stand mixer , I intended to give this recipe another go…to be frank, I did not place high expectation on the outcome and just hope it would be edible..

Soft Milk RECIPE

INGREDIENTS

  • 300g high protein flour ( I got this from the nearby bakery shop)
  • 180g milk (cold milk is fine as I used the balance of the full cream milk from the fridge)
  • 55g condensed milk 
  • 3g yeast
  • 2-3g salt
  • 30g softened butter

METHOD

  1. Add all ingredients into the mixing bowl except butter.  I started with level 1 speed and let the messy kneading process ongoing for 5 mins before adding the speed to level 2 and let it knead for another 5 mins. [Note : my flour had been in the cupboard for few months and I consider them “old”, so, I added a bit more milk to soften the dough.  You may skip this, if your flour is newly bought.]
  2. Add butter and knead at level 2 for 20mins and level 3 for another 15mins. [Note: time and speed may vary depending on the dough outcome. At the interval before increase the time, perform the window pane test.] 
  3. When the dough can be easily handle with hand without sticking to palm and fingers, move the dough to a bowl and start to proof for 1.5hours. I usually proof them in the oven with a glass of hot water and covering the dough with damp kitchen hand towel. Once the dough increase double the size, the first proofing is done.
  4. Punch a hole in the middle of the dough to let out the air and knead with hand for 2-3 minutes and divide the dough into 9-12 portions.
  5. Give each portion a quick roll with your palm to achieve the round dough and place them in non-stick baking pan. Place them slightly apart from each other to allow room for further expansion.
  6. Let it proof for the second round – another 1.5 hours.
  7. You may brush the dough with egg wash or you may skip this.  I did this and the balance was made into scramble egg for my little one.
  8. Bake them at 190C for around 25mins or until golden brown.

Before first proofing
After first proofing
After second proofing

TaaDaa!

The bun smell heavenly fresh from oven!

My kiddo came running into the kitchen and Baby B was asked to test the bun.

When he pull them apart, I was so elated and surprise with the outcome!

I will definitely bake this again and again and again….perhaps with pandan flavour….hehehehe

Now, are your ready for the video?

This recipe is a keeper and do try them! They are awesome!

Next – try the serving with my MIL’s curry chicken! Must be awesome!

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