I fell in love with the fluffiness of these buns the moment I set eyes on them in Esther of Copycake Kitchen's blog. I can't wait for the moment when I am free to start making these to enjoy over the long weekend.
|See how fluffy?|
Kopitiam Milk Buns
Recipe adapted from Vinnie Baking Paradise and 厨房找快乐 and Copycake Kitchen
A : Sponge
214g Bread Flour
128g Full Cream Milk
2g (or 1/2 tsp) Instant Yeast
92g Bread Flour
12g Full Cream Milk
7g Instand Yeast
12g Milk Powder
Pre-heat oven at 160C.
Mix ingredient A for 3 minutes on 1st speed or you can knead manually. Transfer into a container, cover and leave to ferment at least 4-5 hours or keep in fridge 12-16 hours (overnight).
Mix the sponge, dry ingredient & liquid mix on 2nd speed until a dough is formed. Then add in butter continue mix until the dough is fully developed. Divide into 50/60g portions and arrange into the baking pan. Proof for 1 hour or until double size.
Bake for 12 minutes until golden brown. Remove from pan immediately and leave on the cooling rack.
|Still soft even the next day!|