May 15, 2014

Kopitiam Milk Buns/Plain Milk Buns .. 甜牛奶面包

When i was little there is a small cha tiam(means local cafe in hakka and kopitiam is local cafe in Hokkian) in the wet market that my grandpa used to bring me there for breakfast. This 'cha tiam' sell really nice small 'kosong' buns (plain buns). I like to dunk my kosong bun into my cup of milo and my grandpa like to dunk his in kopi O (local coffee with sugar only). If this cha tiam is on off day, mum will bring me to the local bakery nearby our house to buy this small kosong buns. I always love the aroma of the buns when we are reaching the bakery shop. It is like the aroma of the buns are welcoming me to the shop :D :D

Now we can't buy this type of small kosong buns anymore like before. Baking this kopitiam milk bun bring back my childhood memory; plain milk bun, dunk into my cup of milo ^_^

The recipe uses overnight sponge dough method, which gives the buns a super soft and fine texture. The buns remain soft even after 2-3 days. (my buns usually don't last for 3 days :p ) 



这小牛奶面包是我小时候的回意。 记得那时我的公公常带我到菜市里的一间'茶店'吃早餐。那'茶店'就有卖这种小牛奶面包。 我喜欢配面包'美录' 公公就喜欢面包配'咖啡乌'。如果'茶店'休假,妈妈就会带我到附近的一家面包店买。那还没到面包店,远远飘香来的面包香。。特怀念 现在恐怕找不到从前的味道了。只有自己动手做吧!!

This recipe makes 9 milk buns but as you can see here is only 6. Where are the 3 gone?? They are in my boys' 3 little tummies ^_^ 食谱可以做9粒小面包但是照片里只有6粒三粒去了哪呢??哈哈!!在我3个宝贝的小肚子里了:D
When i try to pull it apart, can see the bun sunk in a little. It is so soft!!
面包被拉开可看到丝丝很柔软呢!!

柔软, 柔软还是柔软 :D
It is soft, soft, soft :D


Kopitiam milk buns/Plain milk buns (牛奶面包)
recipe source: my ah Chi, Sonia aka Nasi Lemak Lover
* makes 9 buns

Ingredients for overnight sponge dough:
215g high protein or bread flour
125g milk (cold)
2g instant yeast (1/2 teaspoon)

To do:
    
  • Add all the ingredients in a mixing bowl, combine all ingredients to a rough dough by hands, the dough is dry and rough. Do not need to knead till pass window pane. Cover with cling film and immediately store in the fridge for overnight. (at least 12 hours)
Overnight sponge dough wll be rough and quite dry when it is mixed. Don't worry it will be nice and softer after resting in the fridge overnight.

To prepare the milk buns:
1 quantity of above overnight sponge dough
90g high protein flour
30g egg (1/2 large egg)
4g instant yeast (1/2 teaspoon)
3g fine salt (1/2 teaspoon)
60g sugar (i used 50g)
45g butter (room temperature)
1 Tablespoon milk (cold)

To Do:

  • Tear the overnight sponge dough into pieces and add all ingredients except butter into the mixing bowl, knead till smooth dough.
  • Add in butter and knead until smooth and elastic. Cover with cling flim and set aside to proof till double in size.
  • Punch down the dough to expel air, equal divide the dought to 9 portions. (the second round i make this, i divide into 12 porions @ 50g each) shape into round balls. Place dough in a square pan. Let it proof for another 30-45 minutes.
  • Bake at pre-heated oven at 170C for 20 minutes.
Happy Baking :)
ENJOY!!
This post is linked to the event, Little Thumbs Up organised by Zoe from Bake for Happy Kids  and me, my little favourite DIY, hosted by Tze from Awayofmind Bakery House 



Photobucket

Little Thumbs Up (May)
Theme - MILK
Please join us!!  To join, simply cook or bake any recipe with the theme of the month which is MILK for May 2014 and link with us at this post anytime until 31st May 2014.

Don't forget your thumbs up or display this badge! Do make sure your post must be a current post peferably within this month. Please also mention Little Thumbs up on your post and link back to Bake for Happy Kids, my little favourite DIY or/and Tze from Awayofmind Bakery House. For more detail, please see this

Next in June we are having our hostess, Jozelyn from Spice Up My Kitchen and her theme  BUTTER!

Let us cook and bake and have fun together in this event. Everybody put  your thumbs up!!
YEAH!!

27 comments:

  1. good morning .. 软软的面包当早餐真是美好。

    ReplyDelete
  2. Hi Doreen,

    I remember this recipe! It was the craze last year that everyone baked these... I remember too that these buns were very soft and delicious and yours look wonderful too!

    Zoe

    ReplyDelete
  3. 这个我做过,真的很赞!!

    ReplyDelete
  4. now these are seriously soft buns.. i'd made these before also and will not hesitate to make these again.. yum!

    ReplyDelete
  5. Mui,这面包单吃已经很好吃了
    所以,我准备了白咖啡,跟妳讨一粒吃。。。哈哈哈

    ReplyDelete
  6. mui mui, I am very excited to try these milk buns! Wish me luck :)

    ReplyDelete
  7. Wish i have a piece of it now for my tea break later, hehe...

    ReplyDelete
  8. Doreen,这面包让你有满满的回忆,
    可以想像吃在口里的那种幸福感觉。

    ReplyDelete
  9. So long not seeing you updating your blog! Your milk buns looked perfect with the kopi & kopi cup o!

    ReplyDelete
  10. Hi Doreen, this is such a popular bun, I had bookmarked it and yet to try it out! yours milk buns look so soft and yummy! Thumbs up for the milk buns!

    ReplyDelete
  11. Perfect little buns, Doreen! I would dip it in Kopi-O too. I do not like Milo! You have baked your buns perfectly, looks so soft and fluffy!

    ReplyDelete
  12. I love how these buns look, also reminds me of the good old days:P

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  13. 呵呵。。。
    好东西。。。

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  14. Doreen , how art thee ?! :D Those milk buns look soft and fluffy and you've baked them perfectly ! Just like Joyce , it'll be perfect to dunk it in my milky kopi lol

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  15. Love the look of these buns . So soft & fluffy ... YUM! I've yet to try it out , hopefully soon . My sons are huge fans of loti ! hihihi Thanks for sharing thise recipe ;)

    ReplyDelete
  16. Hi, Mui Mui. I am new on making bread and just bought this Noxxa bread machine.
    I had try to make the basic loaf. The texture is coarse. Is it the normal texture? or it should be soft and QQ?
    This kopitiam milk bun's texture is soft and QQ (see from picture). Are you using the same machine to bake the loaf?

    TQ & have a nice day

    ReplyDelete
    Replies
    1. Hi tsp,
      You have made a great choice getting noxxa. I have been using it for quite sometimes. I am very happy with it.
      Do you mean you use the basic mode 1? If yes, the texture should be soft and nice, not coarse. I did not follow the recipe in the operation menu. If you want the recipe I will forward mine to you.
      As for this kopitiam buns I am using noxxa to bake too.
      Have a nice day!
      mui

      Delete
    2. Hi Mui mui,
      Thanks for your reply.
      ya, I follow the recipe in the operation menu and use basic mode 1.
      Appreciate if you can share your recipe with us.
      TQ

      Delete
  17. I've see so many blogging friends making these buns. They look real soft. I might make these too one day.

    ReplyDelete
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    ReplyDelete
  19. These buns look so soft, would be great with some homemade kaya!

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  20. Love these buns Mui...but got any not overnight dough...??? Lol...

    ReplyDelete
  21. Thanks for the mentioned, I have so long did not bake this again..

    ReplyDelete
  22. OMG just look at these super Yummy buns.. They look pillow soft... Bookmarked it dear..

    ReplyDelete
  23. Hi Mui Mui,
    This is my first time visiting your blog. The buns looks good and will try using the bread machine. Do I add the overnight dough when its still cold? Can I using the bread machine to knead after that?

    Wendy

    ReplyDelete
  24. Hi,

    Do I add the overnight dough when its still cold? Can I use the bread machine to knead for the first proofing?

    ReplyDelete
    Replies
    1. Hi Wendy,
      Sorry for my late reply.
      For the overnight dough, yes you can use it straight from the fridge.
      Yes, you can use the bread machine, dough function to mix and knead.

      Happy baking :)

      Delete

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