Six Soft Milk Buns for Breakfast Sandwiches
From the MolalaCook kitchen · 烘焙手記
Six Soft Milk Buns for Breakfast Sandwiches
早餐三文治牛奶麵包
Make six soft breakfast rolls from 200 g bread flour.
▶ Watch the recipe
Before you begin
The dough rises twice, and the baked buns split easily for a filling of scrambled egg or avocado. Use the proofing temperatures as a guide. If your room is cooler, look for a visibly puffy roll rather than ending the rise by the clock.
Method 做法
Mix the milk dough
Mix the flour, yeast, sugar, beaten egg and milk into a rough dough. If kneading by hand, the video rests the mixed dough in the fridge for 30 minutes before kneading.
Knead and proof
Work in the salt and softened butter. Knead until the dough is smooth and elastic. Cover and let rise at about 28°C for one hour, until well expanded.
See this stage at 1:32 →
Shape six buns
Divide the dough into six equal pieces. Tuck the edges beneath each piece to make a round with a smooth top. Space the rounds on a lined tray, cover and proof at about 30°C for 40 minutes.
See this stage at 3:01 →
Bake and split
Brush the tops lightly with beaten egg. Bake in a preheated oven at 180°C (356°F) for about 15 minutes. Cool before splitting across the middle and adding your filling.
Watch & bake along
Six Soft Milk Buns for Breakfast Sandwiches
✦How do I get six evenly sized buns?+
Tools for this recipe
TIGERCROWN CakeLand Dough & Bowl Scraper
For dividing the sticky milk dough.
Handled Biscuit Cutter
Portion the dough with the straight edge or lift pieces from the work surface.
Reusable Non-Stick Baking Liners · 33 x 33cm 7-inch (for cake roll)
Use as a reusable alternative to baking paper where a flat non-stick surface is needed.
