Soft Butter and Milk Buns

Seldom make bread at home due to the bread will be harden after cooling down. But this recipe is a keeper.

Soft Buter and Milk Buns
Recipe source from : TM whatsapp group

What you need:

Dough
-100g water
-290g Japanese Bread Flour
-30g fresh milk, chilled
-30g whipping cream, chilled
-40g sugar
-1 egg, chilled
-1 tsp dried yeast powder
-20g milk powder
-1/4 tsp salt
-30g butter (softened, plus extra for greasing

Filling
-70g plain flour
-50g icing sugar
-100g butter, softened
-30g milk powder

Brushing
-1 egg yolk
-2 tbsp fresh milk
-1 pinch salt

Method:-
Dough
1) Place water and 20g Japanese bread flour in the mixing bowl, heat 1 min/75c/Sp2. Let it stand until temperature drops to 40c
2) Add milk, whipping cream, sugar, egg and yeast powder, mix 30sec/sp2
3) Add 270g Japanese bread flour, milk powder, salt and butter, mix 30sec/sp6. Then knead 4 mins. Grease a bowl and both hands with butter to prevent sticking, shape dough in a ball and place in prepared bowl. Cover with cling film and let proof until doubled in size (45mins) Clean TM bowl
4) Punch to deflate the dough ball. Divide the dough into 16 equal portion (30g each). Shape into balls and let rest for 15 mins. Cover dough balls with cling film

Method:-
Filling
1) Place plain flour in mixing bowl, cook 3 mins/Varoma/sp2. Transfer into a bowl and let it cool completely.
2) Place the bowl with cooked flour onto mixing bowl lid, icing sugar, butter and milk powder. Mix well, divide filling into 16 portions (15g each) Shape into a ball and set aside.
3) Flatten a dough ball and place a filling in the centre and shape it into a ball.
4) Grease the baking tray with butter and arrange the dough ball. Spray some water and let if proof around 40 mins. Preheat over 160C
5) Mix egg yolk, milk and pinch salt. Bake 5 mins and brush with reserved egg mixture and continue bake for 15 mins until golden brown. Serve warm

Waiting for proofing.... (40 mins

Tadaa...my soft bun with milk filling