Tag Archives: pillowy

Spring Onion Buns

I used the recipe for the dough from my most popular blog, the single proofed pillowy soft milk bread. I have received a lot of inbox messages that they love this recipe so much. So here I am sharing with you that you can also use the same recipe for buns, less sweet but soft as well. If you prefer sweeter buns you can visit my pork floss buns.

Ingredients (dough)

Ingredients 

  • 300g bread flour
  • 3g instant active yeast
  • 30g sugar
  • 40g whipping cream
  • 30g well beaten egg
  • 150g full cream milk 
  • 20g butter (cut into small pieces)
  • 3g salt

Other

  • Egg wash (1/2 beaten egg + 1/2 tbs water )

Topping

  • 100g chopped spring onion
  • 1 beaten egg
  • 20g oil
  • 1/2 tsp salt
  • 1/2 tsp white ground pepper

Method (topping)

  • Mix all the ingredients together

Method (dough)

  • Preheat the oven at 180 degree celsius
  • Mix all the wet ingredients together (cream, full cream milk, beaten egg) then set aside
  • Add all bread flour, yeast, and sugar into the mixer followed by the wet ingredients
  • Use the J hook to knead the dough at low speed. Knead until dough is formed
  • Add in the butter and knead for about 2 minutes at speed 2 ( low speed)
  • Add in the salt and continue to knead at speed 2. Knead until you reach window pane stage. This will take for about 15-17 minutes depending on your machine. I am using Kenwood ChefXL titanium. The window pane stage is essential to get the long strand like texture that you can see from the photo. (拉丝)
  • Divide the dough into 10 equal balls , cover with plastic and let it rest for 15 minutes
  • Use a rolling pin to flatten it into rectangular shape. Flip the dough and roll it up like a swiss roll. Seal up all the edges. Place it on the baking tray with baking paper, seam down. Do the same to the other dough. ( Refer to pictures below). Note: just LIGHTLY flour your work area if the dough is sticky otherwise refrain from doing so. Use a blade to make slit in the middle (please refer to picture below) . You may dip your blade in little oil to facilitate smoother cut on the dough.
  • Cover and let it proof for about an hour and half or until the dough becomes double in size.
  • Spread some filling in between the slits, brush some egg wash on the sides of the bun. Do the same for the rest of the buns
  • Bake for 13-15 minutes.

Single Proofed Pillowy Soft Milk Bread

The picture above says it all, the bread is so soft that you just can’t get enough of it. I am sure that you would not stop for just one slice. As I am constantly trying and experimenting on new recipes, I decided to try making a pillow soft bread with just one single proof and not using tangzhong method; it turned out pretty well. Everybody loves it that I have to bake it for a couple of times in one week.

Ingredients

  • 300g bread flour
  • 3g instant active yeast
  • 30g sugar
  • 40g whipping cream
  • 30g well beaten egg
  • 150g full cream milk
  • 20g butter (cut into small pieces)
  • 3g salt

Non- Stick Bread loaf Pan (19.5×10.3×11.3cm)

Method

  • Preheat the oven at 180 degree celsius
  • Mix all the wet ingredients together (cream, full cream milk, beaten egg) then set aside
  • Add all bread flour, yeast, and sugar into the mixer followed by the wet ingredients
  • Use the J hook to knead the dough at low speed. Knead until dough is formed
  • Add in the butter and knead for about 2 minutes at speed 2 ( low speed)
  • Add in the salt and continue to knead at speed 2. Knead until you reach window pane stage. This will take for about 15-17 minutes depending on your machine. I am using Kenwood ChefXL titanium. The window pane stage is essential to get the long strand like texture that you can see from the photo. (拉丝)
  • Divide the dough into 3 equal balls , flatten it into rectangular and roll it up like a swiss roll. Cover with plastic and let it rest for 15 minutes
  • Lightly flour your work surface, use a rolling pin to flatten it into rectangular shape with the width size that fits in in your bread box. Ensure that all air pockets are popped to get a fine crumb and prevent uneven air pocket on the finished product. Flip the dough and roll it up tightly like a swiss roll. Put it into the bread box. Do the same to the other dough. ( Refer to pictures below)
  • Cover and let it proof for about an hour and half or until the dough reaches to 90-95 percent height of the bread box
  • Brush the top with egg wash (1 beaten egg + 1 tbs water)
  • Bake for 30-35 minutes. Tent the top of the bread with foil after 15 minutes to prevent it from getting too dark.
  • Remove from the bread box and let it cool down on the wire rack. Brush the top with melted butter. Brushing it with melted butter will result in a soft crust. Let it completely cool down for about an hour and half to 2 hours before slicing.

note: if you glass dish to bake, you will need to adjust the temperature to higher or longer time to bake. As glass is not a heat conductor like metal box. Another thing to take not is if you use baking dish, that are low in height , then 90-95 percent proofing height is no longer applicable. What you need to see is at least double in height increase during proofing. Do note that the time of proofing is just a guideline, as there are other factors that would affect the proofing time, it can be the temperature, humidity or even the yeast. 😊