After reading the comments on the original kopitiam milk buns recipe, I upped the liquid content. It resulted in a slightly sticky dough that was not easy to shape. However, I refrained from adding more flour. After the 85% hydration loaf dough, this dough is considered easy. 🙂
- 214 grams bread flour
- 128 grams milk (I used 139 grams)
- 2 grams instant yeast
- 92 grams bread flour
- 12 grams milk powder
- 61 grams castor sugar
- 5 grams salt
- 5 grams instant yeast
- 12 grams milk (I used 60 grams)
- 30 grams egg
- 45 grams butter
- For sponge dough, mix all ingredients together and knead to form a rough dough. Cover with cling wrap and refrigerate for 12 hours at least.
- For main dough, add prepared sponge dough (torn in pieces) and all ingredients except butter into the mixing bowl.
- Knead until dough is formed and leaves the side of the bowl. This takes about 5 minutes.
- Add in butter. Knead for 15 minutes until windowpane stage.
- Cover with cling wrap and proof for 60 minutes or until doubled in size.
- Grease a pan or cover with parchment paper.
- Punch dough lightly to remove gas and divide dough evenly into 9 pieces.
- Shape into a ball and place on prepared pan. Proof for another 30-45 minutes.
- Brush top of buns with egg wash.
- Bake at 170 C for 18-20 minutes.
The moisture content is increased to 65% of flour. The buns are really moist and they stay moist for at least 2 days, even though not kept in an airtight container. I have no idea about the 3rd day since all were finished by then.