Though I have posted this on FB a week or so ago, I am still in awe how good this recipe is! You must pardon me for sharing this late here on my blog, just as how regrettable I was for trying out this recipe late! It has been on my to-bake-list for long but somehow I did not get down to baking this only till now. Looks here are not deceiving. Err… ok, my photography skills are not good, the buns are supposed to look soft. When I saw my other friends such as Kymn, who did these buns some time back, I was amazed at how soft they looked. So it’s true! They are really pillowy soft.
So soft were the buns that I had to lift them from the tray really, really carefully and gently. And when I “peeled” one bun to see the texture and to take pictures, I was struck in awe! I squealed excitedly to my family, “Look! Look! So soft!” My fingers even left the indentation on the buns as you can see from the photos (^-^)
Though hubby had just finished his dinner, he saw the buns on the cooling rack and took one (the one I “peeled” off) and munched it. He exclaimed too that the bun was good! I could resist no more and took one too (#^^#) Hmm …. it was so surreal. I thought to myself if one could taste clouds, would this be it?
Really grateful to NgaiLeng for sharing this recipe in her blog My Mind Patch. (^-^) Love it! I followed largely her recipe, except that I used the breadmaker to do the kneading. I should have used a finer sieve to dust the flour though, which I think will justify better the aesthetic appeal of these lovely buns.
150g full cream milk (Room temperature. Not cold milk and not to exceed 38 deg cel.)
20g condensed milk
3/4 tsp instant dry yeast
225g bread flour
25g top/cake flour
40g caster sugar
25g beaten egg
1/4 tsp salt
30g unsalted butter (room temperature)
Some flour for dusting on top the bread
1) Mix the 2 milk together (both milk should not be cold nor exceeding 38 deg cel. Should be between 28 to 38 deg cel). Sprinkle dry yeast over the surface without stirring the mixture. Cover with a lid and let it stand for about 15 min for the yeast to activate.
2) Pour the milk, egg into the pan of the breadmaker. Followed by the dry ingredients except butter and salt. Start the breadmaker and add in the salt a few minutes later when the mixture comes together. When a dough is formed, add in the butter. Let the machine continue to knead.
3) Take out the dough and put it in a large mixing bowl. I did not oil the bowl. Sprinkle some water and cover with cling wrap. Let it proof for an hour. I proof the dough in the closed oven with a bowl of hot water placed in the oven.
4) In the meantime, lightly grease and line a 18cm square tin. You may want to do what NgaiLeng has suggested in her blog, to have the parchment/baking paper longer, so that you can lift up the buns easier when they are baked. It helps!
5) When the dough has doubled, sprinkle some flour on top and then transfer the dough to a lightly floured worktop. Punch the dough to release air. Divide into 9 equal portions.
6) Gently roll each portion into a ball with the seam down. You may want to dust your hands with some flour and roll the dough into ball shape. Place the balls into the pan.
7) Spray some water and again place the tray into the closed oven and let it proof for about 40 minutes.
8) Remove from oven and start preheating your oven to 180 deg C.
9) Using a sieve, dust some flour over the top of the dough.
10) After 10 minutes of preheating, you can place the tray into the oven to bake. Lower the temperature to 160 deg C. Bake for 10 minutes. Then further reduce the temperature to 150 deg C and bake for another 10-12 minutes or until top is slightly brown.
11) Take out the tray and left the buns out to cool completely on a cooling rack.
12) You may slit the bun and spread some butter to enjoy it! Another CK member added some lettuce and filling and it looked as appetizing too!
I would definitely be baking this again and again and again (^-^)