Soft Butter Bun 奶油面包

Butter Buns

Ingredients:

Bread Flour ( i use plain flour as i run out of bread flour ) - 200g

Instant Yeast - 4-5g

Egg yolk - 35g (2 no)

Sugar - 30g

Salt - a pinch

Unsalted butter - 35g

Milk ( i used black soya milk ) - 95g

By hand :

1. Mix all the ingredient into one big bowl except for butter, use a wooden spoon or any spoon and mix the ingredient till it form a dough.

2. Knead the dough till it form gluten network ( window testing ) about 10 min

3. Add in butter and continue kneading till gluten develop ( window test )

4. Flour the original bowl and put the dough into the bowl than proof till double its size about 1 hour

( Note: put in somewhere warm around your house if you dont have a proofer, for me i on my oven and put the bowl near the window of my oven. OR you can boil some hot water, put the dough in the oven( OFF ) than put a bowl of the hot water inside and close the oven. )
5. When the dough is done , flour your table and punch down the dough on your table to even out the gas.

6. Divide the dough into 40gm per piece.

( Note: Excess dough can be add into the 40gm individually)

7. Round the dough.

8. Butter the chiffon mould or any mould that you are using than sift flour onto the mould.

9. Put in the rounded dough and proof for another 45-50 min till it double in size

10. When it is done coat a layer of egg on the dough and bake for 20 min. when preheating set it at 190 degree but when the dough is in immediately decrease the heat to 170 degree. 

11. when it is bake drop the bread on the table 1-2 time. Cool on the table before serving.

Reference:
Carol, (2014). Original Flavor. 1st ed. tai pei: .