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Wednesday 31 July 2013

Plain Milky Buns (Kopitiam Milk Buns)

I guess most of you all would agree with me that given a choice you would prefer to make your own bread and buns at home.  Nowadays store bought bread and buns are too commercialized.  You can taste the difference in their texture and you will notice too that the bread that kept at room temperature for more than a week and they don't get moulded at all. 

Well, while I'm in Auckland that few months, there are so many choices of bread to choose from at the supermarket shelves.  And that, I called is real bread, even it is store bought but the texture is so different and they taste so wonderfully good!

Saw this at Sonia's post and thought of give it a try.  No doubt about it, it is such indeed soft in texture.  

Plain Milky Buns / Kopitiam Milk Buns
Recipe sourced from Sonia's
*makes 9 buns

Overnight sponge dough
215g high protein flour
125g milk (cold)
2g instant yeast (1/2 tsp)

Method
Add all ingredients in a mixing bowl, combine all ingredients to a rough dough by hands , the dough is dry and rough and don't need to knead till pass window pane. Cover tightly with cling film and immediately store in the fridge for overnight (at least 12 hours).

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

Method
Tear the overnight sponge dough into pieces and add all ingredients except butter in a mixing bowl, knead till smooth dough.

Add in the butter and knead until dough is smooth and elastic. Cover with cling film and set aside to proof till double in size.

Punch down the dough to expel air, equal divide the dough to 9 portions, shape into round balls. Place dough in a square pan. Let it proof for another 30-45mins.

Bake at pre-heated oven at 170C for 20mins.




As advised by Sonia, I have kept the left over in an air-tight container!  Thank you!



32 comments:

  1. Mel, this kopitiam bread is so popular ...almost see this every day. Yours look great. I haven't got a chance to try this out...will definitely give it a go later...take one from u first

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  2. I would so love a piece of this fluffy bun with coffee right now ^^ looks so enticing!

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  3. very soft hor? love this recipe too. Thanks for the mentioned.

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  4. I haven't been eating kopitiam bread regularly but definitely would love to incorporating Sonia's recipe into one of my baking days.

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  5. Hi Mel,
    These are perfect looking buns!

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  6. Hi Mel, your milk buns looks soft and beautifully baked! I love this recipe too :)

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  7. Hi Mel, your bread look super soft and very well baked. So no more store brought bread, home made bread is still the best. :)

    Have a nice day.

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  8. Hi Mel, is this the 1st time you made bread? They look very soft! So, your turn to treat everyone now, hehehe!

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  9. Hi Mel, this is one of the popular bun, I have yet trying baking one. Your buns look so soft, yummy to go with kaya or any jams!

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  10. Yes, nothing like homemade bread! And this is one good, tested and proven recipe endorsed by so many of us :)

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  11. Hey you back from holiday?
    I love these buns, they look soft n bouncy :)
    I too loved NZ bread, better selection than Perth. I'd go goo gaga looking at their varieties :)

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  12. Hi Mel,

    These buns look so soft and yummy! Totally agree homemade bread is so different from the commercial ones. I can see lots of love in yours! This is also one of the recipes that I must bake for my family.

    Zoe

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  13. Yes, I too preferred making my own bread, from sandwich bread to burgers:) This is another good recipe to bookmark, the buns look so totally soft and delicious!

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  14. Hi Mel, these buns of yours look so soft & lovely golden brown. The perfect texture & yummy!

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  15. I made these too and they are really soft and fluffy. Worth the effort. It's is one of my favourite bread recipe so far.

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  16. hi mel, yeah..i just saw these in sonia's blog just now..indeed these buns are getting popular lately, yours looks just as great!

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  17. Hi Mel, do I have to beat up the egg and weigh out 30g? If not, how to get half an egg? Thanks

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    Replies
    1. Hi Teo Ai Li
      Yes, crack the egg to a bowl, lightly whisk it and weigh to 30g.

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  18. Hi Mel, thanks for replying me. More questions : do I have to let the overnight dough come to room temperature first after being in the fridge for 12 hours? Also, can I proof my dough in the cold bowl where I stored overnight dough? Do I weigh the whole dough and then divide into equal 9 portions? I apologise for asking too many questions but do appreciate if you could help me because I have already made the overnight dough and it is in my fridge now. Thanks and appreciate it!

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    Replies
    1. Hi teo
      No need to let the overnight dough come to room temperature. Just tear it to small pieces and mix all everything to form to smooth dough then add butter continue to knead (i use mixer with hook to mix till window pane; about 30 mins).
      Usually I will weigh the whole dough then shall divide equally.
      I hope my explanation has helped to clarify your doubt. Happy baking.

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  19. Hi Mel, yes you have answered all my questions well and I really look forward to baking the bread tomorrow. I don't have a mixer so I will be kneading by hand. Thanks so much for taking time to explain to me!

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  20. Hi Mel, it is a success! Thank you so much for all your help!

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    Replies
    1. Hi Ai Li
      You're welcome but I guess most of all you did a good job. Hope you and your family enjoyeing the kopitiam buns now. Next time you can make the curry potato as the filling too. Check out another recipe here http://melspantrykitchen.blogspot.com/2013/08/kopitiam-buns-with-curry-chicken-potato.html

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    2. Hi Mel, I checked out the link. Looks really good and tempting....but I don't know if I will be successful in doing this. I am very new to bread making. Maybe one day, I will pluck up my courage and "Just do it!" Thanks!

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  21. Hi Mel, I realised something unusual in my bread.....there are still tiny pieces of the overnight dough after the bread is baked. Is it I tore the overnight dough into too small pieces? Kindly help and thanks! Appreciate it!

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    Replies
    1. Hi Ai Li
      The overnight sponge dough - it doesnt matter whether you tear into big pieces or small pieces but most important is that you knead the dough till mixed and combined and also till window pane (elastic texture).

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  22. Hi Mel, thanks for your reply. I did knead my dough till window pane but there are still many tiny pieces in the dough (very small ones like size of sesame seed). Fyi, I knead the dough by hand for 45mins. Does it mean that I have continue to knead until these small pieces are gone even though the dough is already elastic? Thanks for your help!

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    Replies
    1. Well, it is indeed strange to hear that after baking the tiny bits still visible after kneading till window pane. It shouldn't be that way. Was it the yeast that is still visible in bits? Does your dough proofed good in double size?

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  23. Hi Mel, yes all are done right. The tiny bits are definitely dough because I was trying to pick them out during kneading. They become crispy bits after baked. Yes I find it very strange also. Thanks!

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  24. Hi Mel, I tried this again last weekend and it was a total success without the little bits anymore. Since the bread is so soft and fluffy, do you think I can use it to bake cinnamon rolls? Thanks for your help!

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    Replies
    1. Hi Ai Li
      So, you know why the small bits appeared on your last baked? This recipe is good on any rolls or buns. Yes of course you can use this recipe for cinnamon rolls, or butter rolls or red bean, kaya or anything.

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  25. Hi Mel, thanks for responding so fast! Yes I found out my mistakes. First mistake - I put my dough for proofing back into the mixing bowl where I chilled the overnight dough. The overnight dough was rough and there were bits of tiny pieces at the bottom of the bowl. Second mistake - the dough picked up the remnants of dough that had dried up on the table while I was kneading it. Ok, I will be baking cinnamon rolls with raisins this Saturday!!! Yea.............thanks so much for your willingness to answer my queries

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