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Tuesday, 28 July 2015

Butter Honey Glazed Milk Bun 蜂蜜奶油牛奶面包


Mini soft milk buns coated with golden butter-honey glaze which caramelised at the base after melted from the top crust during baking. A simple bread but with great flavour and texture :)

Yield: 16 small buns in a 20cm square pan
Raw Dough weight: ~506g
Temperature170 degree C
Baking time: 18~20 minutes

Appliances:
Whirlpool Breadmaker BM1000

Ingredients A
150g fresh milk 鲜牛奶
20g condensed milk 炼奶
30g unsalted butter 无盐奶油
30g raw sugar 黄砂糖
1/4 tsp salt 盐
25g whole yolk+white 整个蛋黄+蛋白

Ingredient B
230g bread flour 高筋面粉
20g rice/cake flour 粘米粉/低筋面粉

Ingredient C
3/4 tsp instant dry yeast 速发干酵母

Glaze
10g unsalted butter 无盐奶油
10g honey 蜂蜜
10g raw sugar 黄砂糖
20~30g egg white 蛋白*
* using the remaining egg white

Directions
1. Line a 20cm square pan with parchment paper. Set aside.


2. Warm up fresh milk, condensed milk and unsalted butter in a rice cooker for about 10 to 15 minutes to melt the butter.


3. Pour the warm ingredients from (2) and the rest of the ingredient A into the bread pan.

Add egg white to yolk to make up 25g.



4. Mix ingredient B before adding on top of ingredient A. 



5. Dig a hole in the centre of the flour, and pour ingredient C in.

6. Select "kneading" function and press start. The process will take about 1:30 hour to complete.


End of the process.




7. Invert the dough out of the bread pan and onto a floured work top. 
Press down the dough to release the trapped air. 
Wear a pair of disposable gloves to handle the rather sticky dough.



8. Divide the dough into 16 equal portions, about 31g each. Shape them into 16  ball shape doughs, by pulling down the sides of the dough, and seal at the bottom.




Roll to shape.

Place the dough in a 20cm square pan lined with parchment paper.


9. Spray some water over the doughs and place in a warm closed oven to proof for about 35 to 40 minutes, or till the dough almost reach the brim of the cake mould.




10. While waiting for the dough to proof, add honey and sugar to softened butter. Mix to combine. Then combine with egg white into a glaze to be used later.







11. Preheat the oven to 170 degree Celsius.

12. Apply the glaze over the dough evenly. Pour the rest of the glaze sauce over the dough.



13. Baked at lower rack of the oven at 170 degree Celsius for about 18 to 20 minutes, or till the top turns golden.



14. Unmould the bread by lifting up the parchment paper and onto a wire rack to cool down before serving. Enjoy 😄





Caramelised butter and honey at the base of the bread.


Bread glaze recipe adapted from 
with great appreciation :)



23 comments:

  1. Hi NgaiLeng,
    I am always playing 'catching up' with your bread recipes. These butter honey glazed milk buns look so so good. I am going to make them soon. Thank you very much for sharing.
    By the way, I have nominated your blog for the 2015 Versatile Blogger Award. Please click on my post at http://mintyskitchen.blogspot.com/2015/07/the-versatile-blogger-award.html to follow up on this.

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    Replies
    1. Thank you Veronica for norminating my humble blog - I knew it's a bit messy ><

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  2. Really nice. I tried this recipe .😃

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    Replies
    1. Hi Rachel, very happy to receive your good feedback. Thank you ^^

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    2. Ngai leng, you are really awesome. I always follow your blog.thanks for sharing so many recipe

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    3. Thank you Rachel for your support ^^ You so sweet :)

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  3. Hi Ngaileng, your bread looks yummy and awesome! I don't have any bread maker ;( can I use hand knead instead?

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    Replies
    1. Hi Michelle, you can follow the hand kneading steps shown in my another recipe - sweet milk bun :)
      Recipe link:
      http://mymindpatch.blogspot.sg/2014/11/sweet-milk-buns.html

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  4. This comment has been removed by the author.

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    Replies
    1. Yes, Sing Yee Fong, the bread stays soft till this morning. Another BC's friend, who baked this recipe yesterday, also commented the bread stays soft till this morning :)

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  5. Thanks so much for the clear steps and wonderful recipe! I must try this tonight!

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    1. Thank you Sujun Neo :) Hope you'll like the recipe ^^

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  6. Hi NgaiLeng,
    I love to try out this recipe but my bread machine dough setting only calls for 1 hour, but yours is 1.5hours, in this case what should I do? If I've a mixer, how can I use this recipe on a mixer instead? Thanks for your sharing and advise. 😊

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    Replies
    1. Hi morning dew, you only need to let the dough stay in the bread pan for another 1/2 hour. The BM mix and knead the dough for about 1/2 an hour and let it proof for 1 hour. Hopefully this info help you to determine the 1st proofing time for your dough :)

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    2. Thanks NgaiLeng! We give that a try. Your baking looks really GOOD!

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    3. Thank you, Morning Dew for liking my bake :)

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  7. Thanks for sharing. Like ur post v much.

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  8. Thanks for sharing. Like ur post v much.

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    Replies
    1. Thank you mf Chua for liking my post :)

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  9. Thanks for sharing, Can't wait to try

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    Replies
    1. Haha, thank you Jass Lim. Hope you'll like it :)

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  10. Hi, is instant dry yeast same as instant yeast? Can I use instant yeast in ur recipe? Thank you :)

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    Replies
    1. Hi LY,
      If the yeast can be added directly to the dough without having to activate in warm water, then it can be used in the recipe. You can look out for the description on the yeast bottle for directions :)

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