Wormy Shaped Soft Milk Bun

Recently I baked Soft Milk Bun and my family loved it, especially my two daughters, my Baby A and Baby C!

This is the 3rd bakes since the last I shared this recipe and they still adores the awesome fragrant from the bun!

I’m truly maximising my Christmas gift from hubby, Innofood 6.5L Stand mixer. I can multi-task and carry out cooking while I prepare the bakes! Check out the model as it is definitely a “great friend” in kitchen if you like to bake!

Soft Milk Bun 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

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.]
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.]
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.
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.
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.
Let it proof for the second round – another 1.5 hours.
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.
Bake them at 190C for around 25mins or until golden brown.