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RECIPE FOR WHOLEMEAL MILK BUNS
Make: 15 buns@38g each
Size of baking tray: 12.5” x 9” x 0.5” ( 32cm x 23cm x 1.5cm)
114g bread flour (high protein flour)
100g wholemeal bread flour (note 1)
128g cold milk
2g instant dry yeast
92g bread flour
12g full cream milk powder (note 2)
3g instant dry yeast
15g cold milk
30g egg (note 3)
3g (½ teaspoon) salt
45g castor sugar
45g unsalted butter (softened at room temperature)
- Place all the ingredients in a bowl. Use hand or kitchen mixer to knead until dough is formed (about 2-3 minutes). Transfer to a lightly greased bowl, spray some water on the dough and cover the bowl with cling wrap. Let it prove at room temperature for 4-5 hours or in the refrigerator for 14-16 hours (note 4).
- Place all the ingredients (except for butter) for main dough into the mixing bowl. Tear starter dough (no need to thaw for overnight dough) piece by piece and add to the bowl. Fix on the dough hook and switch on the kitchen mixer.Let the machine knead with low speed (speed no. 1) till a rough dough is formed. Increase speed to medium low (speed no. 2) and knead until the dough is soft and stretchable (but not at the “membrane test” stage (note 5)). Add butter, change speed to low (speed no. 1) and continue kneading until the butter is fully absorbed into the dough. Increase speed to medium low (speed no. 2) and knead until the dough is stretchable and reaches the “membrane test” stage (note 5).
- Round the dough, transfer to a lightly greased bowl and spray some water on it. Cover with cling wrap and let it rest for 25 minutes at room temperature until it is doubled in size. Test the dough to see if it is ready (note 6) .
- After resting, gently punch down to deflate the dough. Divide the dough into 15 portions with 38g each (note 7). Round each portion into a ball shape and seal the bottom tightly.
- Arrange the buns on a baking tray (greased with softened butter). Spray some water onto the buns. Place the tray inside the oven with door close and no heat. Proof for one hour until double the size. Place a cup of boiling water inside to create moisture.
- 10 minutes before the proofing ends, remove the tray from the oven and preheat the oven at 170°C (note 8).
- Bake in a pre-heated oven for 10 minutes or until lightly golden brown. Spray some water onto the buns before transferring to the oven.
- Remove the buns from tray and let them cool down on a cooling rack.
- You can use 100% bread flour.
- Baker’s dry milk (milk powder) is high heat treated and make your bread better in term of texture, flavour and colour. It can be purchased in local baking supplier shops. Do not use normal baby milk powder as substitute. If you don’t have, you can replace with bread flour. (Click on the link to read more: Prepared Pantry)
- Break your egg into a bowl and beat with folk until the yolk and white are well mixed. Take 30g from the mixture.
- I had stored my initial dough for more than 2.5 days and it still worked well.
- Take a small piece of dough, gently stretch it outwards at all the directions to form a thin layer of “membrane”. This is called “membrane test”. If not, continue kneading until it reaches this stage.
- With a flour dusted finger, poke a hole into the centre of the dough. If the hole remains, it’s ready.
- You can divide the dough into any sizes you want. For example, 16 portions with 35g each to fit into a square cake tin of 9”x9”x 3″.
- The stated temperature and time should only be used as a reference. Different ovens have different temperature setting. It also depends on the size of buns and baking tray you use.
- If the buns show uneven colour, turn the tray 180 degree after baking for 10 minutes.
- If the surface of the buns become too brown after 10 minutes, cover the top with a piece of aluminium foil and continue baking.
- You can keep these buns in the freezer for future consumption. Cut them into half (slice horizontally) and place into an air-tight bag. You can either toast it (do spray some water onto it before toasting) or steam it.