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 



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!!