The buns seem to be really fluffy in HK. No matter which bakery you visit, it is all the same. My friends and I were hooked to it.
After seeing this recipe, I got inspired.
My first attempt actually failed. I don't know why my dough became lumpy and not smooth. Do they have such thing as over knead? I was worried that I didn't do a yeast test before adding to the 500g of bread flour as my yeast pack was not bought recently. Luckily it still rise and taste good but it turned hard the next day.
So I was determined to redo this experiment.
Findings: I also done an experiment without inserting the slab of butter in between the buns. What I found is that putting the slab of butter in between yield a more buttery bun than omitting it. It does make a difference in taste.
As for the first time, the taste is heavenly with butter. This time, I managed to get a soft and fluffy bread and yet taste buttery. The bread is still soft and nice even the next day.
I have changed the method a little to ensure no mistake made in my future attempt.
Definitely a good recipe. Thanks for sharing.
Source: Pei妈&E大e小
What you need:
7.5g yeast265g milk
500g bread flour100g sugar7.5g salt15g milk powder80g unsalted butter, room temperature100g egg (approx 2)
1 egg (egg wash)Frozen butter slicesMelted butter for glazing
Method:
Warm milk and stir in the yeast. Let it sit until foamy.
Mix all ingredients together to form a rough dough.
Knead until pass window pane test.
Cover and let it proof for 30 mins.
Divide the dough into approx 65g each.
Roll the dough into a round shape and cover and proof for 15 mins.
Roll the round dough into a long cylinder shape.
Roll to flatten, and swiss roll down to form a roll.
Line the roll with spaces in between.
Proof for 50 mins or until it double in size.
Preheat oven to 165°C.
Slice some frozen butter and squeeze them into between the roll.
Brush on egg wash and bake for 30 mins.
Brush melted butter once bread is done. (I did not do this step but the bread is still shiny)
Transfer and cool on rack.
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