Poolish Milk Buns

 Poolish Milk Buns

波兰种

高筋粉 100克

水 100克

酵母 1克

主面团

高筋粉 330克

牛奶 145克左右

鸡蛋 1个

砂糖 65克

食盐 3克

奶粉 20克

酵母 3克

黄油 50克

Convert to 1.5 times

波兰种（1.5×）

高筋粉 150克

水 150克

酵母 1.5克

主面团（1.5×）

高筋粉 495克

牛奶 约218克

鸡蛋 1.5个（≈ 75克蛋液）

砂糖 97.5克

食盐 4.5克

奶粉 30克

酵母 4.5克

黄油 75克

Poolish Method: Milk Loaf

Poolish Method: Milk Loaf 

SERVING : 2 loaves

INGREDIENTS

For one 450g loaf

☘️Main Dough

Bakers flour 420g

Milk 140ml

Milk powder 30g

Dry yeast 6g

Caster sugar 80g (I usually use 40g) 

Salt 4g

Egg(with shell) 110g (2 eggs) 

Poolish 200g

Unsalted Butter (softened) 50g

☘️Making Poolish

Bakers flour 100g

Water 100ml

Dry yeast 2g

............................... 

SERVING : 1 loaf

INGREDIENTS
For one 450g loaf
Times 2 for 2 loaves

☘️Main Dough
Bakers flour 210g
Milk 70ml
Milk powder 15g
Dry yeast 3g
Caster sugar 40g
Salt 2g
Egg(with shell) 55g
Poolish  100g
Unsalted Butter (softened) 25g

☘️Making Poolish
Bakers flour  50g
Water 50ml
Dry yeast  1g

https://youtu.be/j2RR-vcwG0I?si=m1W0EQMNE6r8ZoJb

STEPS

1. Just mix all the ingredients and knead into dough. 
2. Let ferment for one hour till doubles. 
3. Deflat and divide into 3 smaller doughs to be shaped and inserted into buttered loaf tin. 
4. Let ferment another 1 more hour till dough has risen  almost 90% of the tin. 
5. Bake in oven 170°C for 23 minutes, fan on, lowest rack (without pre heating). 
6. Remove loaf from tin immediately after baking. 
7. Slice only after it has cooled down completely. 

Poolish

Roti Benggala 海南面包

Roti Benggala 

海南面包

Taken from the a blog in the Internet, sorry can't remember the link anymore

SIZE: 450g standard loaf tin 

IMPORTANT: 

Oil the loaf tin with butter/cooking oil 

Dust with some flour and remove the excess by tapping 

Then only dough can be inserted to prevent it from sticking to the tin after baking

INGREDIENTS: 

300g high protein bread flour

150g water / full cream milk 

1 whole egg 

30g sugar 

2g salt

5g yeast

20g butter / olive oil / cooking oil

Surface : apply a layer of oil/butter 

Filling: Kaya/butter/any desirable spread

STEPS: 

1. Include all ingredients in the breadmaker. 
2. Knead dough for 20 min at least. If possible, 30 min. 
3. Let dough rest for 10-20 min. 
4. Flatten and roll up the dough to get rid of air pockets. 
5. Get the loaf tin prepared in advanced (see note above).
6. Insert the shaped loaf.
7. Let it ferment till double (reaches loaf tin) for approximately 1 hour.
8. Bake in 5 min preheated oven at 170 DC for 25 min. (after baking for 15 min, cover with aluminium foil/baking sheet). 
9. Remove from oven and get loaf out from the tin. Let cool on the rack. 
10. Slice after toast has been completely cooled off. 
11. Store in air tight container. 

NOTES:

• Hainam loaf is especially light in weight due to the higher use of yeast. It doesn't use a lot of oil/butter though. 
• I still do double fermentation like conventionally. 
• BAKING TIME WITH ZANUSSI: No preheating oven in advanced. When loaf dough has risen up to 80% of the top lid of mould, switch on oven at 170DC (bottom rack), bake for 15min minutes, switch to 150 DC continue baking another 15 min. 

65°C Sweet Dough Bun

65°C Sweet Dough Bun 

Original recipe taken from: https://youtu.be/x5irJiSRMDs

INGREDIENTS

TANGZHONG :

24g high protein flour

120g water 

STEPS:

1. Bring to a boil these 2 ingredients until gluey paste is formed.
2. Put aside to be used later (put everything in breadmaker).

DOUGH :

110g water 

2 B-sized eggs (or replace with 100g jam and adjust sugar accordingly)

4g salt

30g milk powder

70g brown sugar

8g yeast

510g high protein flour 

50g butter 

STEPS: 

1. Mix all ingredients including tang zhong made earlier into the breadmaker (except butter).
2. Add in butter and continue kneading to form dough.
3. Let it ferment for an hour until it doubles in size.
4. Shape the buns. 
5. Let it rise for another hour.
6. Bake at 170 degree Celsius until cooked. 

NOTES

• My loaf tin requires 450g dough 
• This recipe yields 1 loaf tin + several buns as shown in picture 

Super Soft Buns

Super Soft Buns 

Facebook Baking Group 

INGREDIENTS 

320g high protein flour (bread flour) 

80g low protein flour (all purpose flour)

20g milk powder 

80g sugar 

180ml pandan juice 

1 egg 

5g yeast 

1 teaspoon salt 

40g butter 

Big portion: 

• 480g high protein flour (bread flour) 

• 120g low protein flour (all purpose flour)

• 30g milk powder 
• 100g sugar (can be reduced)  
• 270ml pandan juice 
• 1.5 egg 
• 7g yeast 
• 3/4 teaspoon salt 
• 60g butter 

STEPS: 

1. Mix all ingredients except butter into the breadmaker for approximately 10 to 15 minutes. 
2. Add in butter. Continue mixing for another 5 minutes. 
3. Let proof for 1 hour till double in size. 
4. Shape the buns. 
5. Let proof for second time about an hour too till double in size. 
6. Bake in preheated oven at 170 degree Celsius for 13 to 15 minutes.  

------

450g LOAF  

NOTE: 

• From the Big Portion recipe, I usually take out 450g to make a loaf. Remaining of the dough, I'll make into buns. So, I will always get some loaf and buns when I'm making roti.
• I will divide 450g into 2 and roll loosely before inserting into the baking tin. As the tin I'm using is not non-stick, so I will have to apply some oil all around the tin. This time, I tried to apply some oil on the dough before letting it ferment. Then, when it's done baking, I overturn it on a rack. I let it cool for 10 to 15 minutes. I used my hands to push the loaf down a few times on different corners so that they get away from the tin a little. Following that, I could manage to get rid of the loaf from the tin without damaging its sides when using knife (using knife is a big no-no idea to get beautiful loaf; tried many times) 
• Always let the loaf to cool down completely before slicing. #1 tip for slicing beautiful thin slices bread. 
• BAKING TIME *IMPORTANT 
• After fermenting for 50 minutes, I preheat the oven at 190 degree Celsius for 15 minutes. When checking the loaf at this point, the loaf tin top cannot open because the loaf has fermented to the top. I put the loaf tin at bottom rack with an oven tray. While preheating, I bake the loaf. 
• Then, I lowered the temperature to 170 degree Celsius and continue baking for another 10 to 15 minutes. I shifted the loaf tin with oven tray on top rack whereas the buns with another oven tray at the bottom rack. I will alternate them after baking the first 5 minutes. 
• This way, I can get both done baking at the same time. 

VARIATIONS: 

• PUMPKIN BUN 

INGREDIENTS 

320g high protein flour (bread flour) 

80g low protein flour (all purpose flour)

20g milk powder 

80g sugar 

90ml water

150g pumpkin puree (steam) 

1 egg 

5g yeast 

1 teaspoon salt 

40g butter 

I've made some delicious huge and fluffy pumpkin buns for making burgers. Taste so good! 

Roti Boy Mexico Bun - BO LAN ROUX 波兰种

Roti Boy Mexico Bun - Bo Lan Roux 

Original coffee topping recipe taken from: https://rasamalaysia.com/mexican-coffee-bun-rotiboy/?fbclid=IwAR3GfUXB3nV5q8z7sNqEbnacNkjSCPJxuGID9btcOl19R-DhKrHh7fsftDo 

Sweet dough recipe taken from anonymous Facebook baking group 

SWEET DOUGH - BO LAN ROUX 波兰种 

BO LAN ROUX 波兰种  

100g water 

100g high protein flour 

2g yeast 

STEP 

1. Mix all ingredients together and leave in room temperature for 3-4 hours until you can see pores in the fermented dough. Otherwise, you can store in the fridge overnight too. 

MAIN DOUGH 

430g high protein flour 

80g sugar

4g salt

40g milk powder

6g yeast 

2 eggs 

170g milk 

40g butter 

COFFEE TOPPING 

100g butter

75g icing sugar 

1 and a half egg 

100g cake flour (low protein flour/all purpose flour) 

1 tablespoon coffee powder (AEON roasted instant coffee powder) + 2 tablespoons hot water 

1 tablespoon tiramisu essence / coffee liquor (optional) (smells and tastes better) 

 

FILLING

Salted butter (sprinkle salt with unsalted butter if this is unavailable) 

STEPS

1. PREPARE MAIN DOUGH: Mix all ingredients except butter into the bread maker baking tin. Put yeast on one side and salt on another side. Do not mix both together.
2. Let it knead for 15 - 20 minutes and add in butter. Continue kneading till smooth dough is formed.
3. Leave to ferment #1 for an hour or two until doubled in size. 
4. PREPARE COFFEE TOPPING: Mix all ingredients until well blended with a fork. Pour into a piping bag and keep aside at room temperature till ready to be used.
5. Flatten and get rid of gas in the risen dough. Apply some cooking oil on hand and tool to prevent dough stickiness. 
6. Measure 75g and form a round dough (will most likely yield at least 12 coffee buns as I normally also do some roti kosong measuring 40-50g each for my 2yo Camille) 
7. Wrap salted butter into each round dough. 
8. Let it ferment #2 for an hour or two until doubled in size. 
9. Squeeze coffee topping from piping bag starting from center in circular motion covering the risen round dough like a hat. Do not squeeze too much or else it will melt down and it is all wasted. 
10. Bake in preheated oven at 170 degree Celsius for 10-15 minutes. 
11. Leave to cool at cooling rack. 
12. Serve while warm. 

NOTES: 

• Reheat when it is cold again for the coffee topping will be wet (it is normal). 
• Use salted butter for best effect. 
• Cut the salted butter when it is cold. Wrap the butter when it is cold so that it is easy to wrap and won't leak everywhere else. Make sure to wrap with bottom thicker so that butter won't leak easily when the dough is fermenting.
• Let ferment #2 take place in a cool place. Using hot water bath to speed up fermenting process will likely cause the butter to leak out. 
• The coffee topping will most likely have balance. You can store in freezer and use again next time when you make this bun. Don't keep for too long obviously for freshness issue. 

This bo lan recipe will make the bun has this kind of pores effect 

Really yummy 

Japanese Condensed Milk Bread

Japanese Condensed Milk Bread

北海道面包

Original recipe taken from: Online source

10" round cake tin lined with baking cloth 

INGREDIENTS 

240g milk (2 spoonfuls of Anlene milk + water)

30g sugar

1 teaspoon yeast 

1 teaspoon salt

40g butter 

400g bread flour (I used 200g bread flour and 200g normal wheat flour)

Condensed Milk Sauce

10g condensed milk

10g butter

*sometimes I do more so that I can keep in the fridge and use later.

Topping
2 teaspoons sugar
raisins
almond nibs

STEPS

1. Mix condensed milk sauce together and set aside to be used later. 
2. Mix all ingredients except butter in bread machine. Knead function for 15 minutes.
3. Add in butter. Continue knead function for another 15 minutes. 
4. Set aside to let bread rise up till the mouth of the container (using Philips bread machine). Sometimes this takes up to 2 hours, depending on the weather. 
5. Deflate and divide into 16 parts. Make into round balls. 
6. Make oblong shape and roll out 1/16 of the dough. 
7. Apply condensed milk sauce using brush. The first roll out doesn't need to be that long. 
8. Make second 2/16 of the dough and repeatedly brush condensed milk sauce. The 2nd, 3rd and 4th rolls should be longer so that they don't shrink when apply on top of each other. 
9. 4 roll outs make 1. Divide into 4. 
10. Put into the baking tin and let rise for an hour. 
11. Sprinkle toppings. 
12. Bake at 170 degree Celsius for 15-20 minutes. 

This bun is very soft and fluffy for the first day

Not recommended to be kept till the next day though

Potato Buns (Sweet Dough) Pandan/Original

Potato Buns (Sweet Dough) 

Original recipe: Step Wong; Shared by: http://joanneby2.blogspot.my/2013/11/potato-bun.html 

INGREDIENTS

150g mashed potato (boiled, mashed while hot, add in 1 tbspn of oil and 1tbspn of water, leave to cool)

350g high protein flour (bread flour)

20g milk powder 

50g sugar 

5g yeast

50g egg (1 whole egg)

90g milk (20g milk powder + water)

1/2 teaspoon salt

70g butter (I used only 50g)

1 Kampung egg (egg wash)

Decorations: black sesame seeds, excess coconut filling 

DOUGH MAKING STEPS

1. Add liquid ingredients first into the bread mixer container. 
2. Add in the dry ingredients. 
3. If making Pandan bread, I will add concentrated Pandan juice to the milk and water, stir well to form 90g. 
4. Using Philips breadmaker, prog 10 (dough): 15 min. Reset. 
5. Add in the chill butter (because breadmaker is kinda warm and it melts the butter if it is in room temperature). 
6. Play again prog 10 for another 5-10 minutes until the butter is well incorporated.
7. Leave the dough to rise for 1 hour in the breadmaker. 
8. Remove the dough onto a silicone mat. 
9. Divide dough into 16 balls (each 48g approximately).
10. Flatten each ball of dough and wrap 2-3 teaspoons of filling. 
11. Seal it properly to form a nice ball and place it on the baking tray lined with oil cloth. Leave gaps between each bun for them to expand.
12. Put the baking tray into the oven (switched off) for proofing. 
13. Boil some water in an aluminium tin and place under the baking tray - to speed up proofing. Set timer to 50 minutes. 
14. Preheat oven at 170 degree Celsius with fan forced.
15. Remove the baking tray with buns which have risen. Apply egg wash and decorate with black sesame seeds or coconut flakes. 
16. Bake for 13 minutes. 
17. Store buns in tight containers while slightly warm. 

FILLING

A) Chicken (tastes quite similar to Gardenia's sardine fillings)

• boiled chicken breast (shredded) 
• yellow mustard (Heinz)
• smoked barbeque sauce (Heinz)
• salt
• black pepper  
• Korean dried red chili pepper flakes (Bidan: Kinchi) 
• chopped red onion (large) 

1. Boil chicken breast until fully cooked. Reserve the water for making soup with other ingredients.
2. Shred the chicken meat with forks. 
3. Add seasoning ingredients and mix well. 
4. Taste while mixing to ensure you get the best taste that you like.
5. NOTE: Prepare this filling after mixing all the ingredients in the bread machine for it work for it self because the filling needs to cool down completely before you wrap. 

B) Coconut 

• coconut flakes (do not squeeze off the coconut milk)
• Gula Melaka 
• Pandan leaves 
• water

1. Boil Pandan leaves in some water.
2. Melt Gula Melaka. 
3. Add in coconut flakes and stir fry until fragrant. 
4. Keep aside to cool down before wrapping. 

Pandan buns with coconut filling

The processes 

Ready buns

Closer look. 

Chicken filling original dough buns

Tastes better and healthier than Gardenia's sardine buns

To be honest, I think this recipe is extremely good because it uses potato. That means, I can save on flour. The only drawback is the use of yeast seems quite a lot. However, I still think I like this recipe very much because the texture of the buns is incredibly soft and yummy. It is so nice to shape the buns. 

PROS:

• straight away recipe, no earlier preparation required
• soft texture 
• easy to shape 
• use lesser flour due to potato 

CON:

• put a lot of yeast 

C Cup Sweet Bread

All these while, I made 5C bread. I'm happy with the result until I discovered this new recipe which claimed to be originally called Fiver Thousand Dollar bread. This new recipe is called: C Cup Bread.

This recipe is unique because it requires very little yeast and yet great result. The only downside is long hours.

C Cup Sweet Bread

Recipe taken from: http://dingoozatfood.blogspot.my/2015/01/c-cup-soft-bread-c-cup.html?m=1 

Ingredients:

(A)
105g Bread Flour 高筋面粉 105克

45g Cake Flour 低筋面粉 45克

12g Castor Sugar 糖 12克

3/4 tsp Instant Yeast  即溶酵母 3/4 小匙

(B)
120g Warm Water (just a little warm when touch by hand) 温水 120克

(C)
105g Bread Flour 高筋面粉 105克

33g Cake Flour 低筋面粉 33克

12g Top Flour 特幼面粉 12克 （如果没有，也可以用低筋面粉代替）

55g Castor Sugar 糖 55克

1/2 tsp Salt 盐 半小匙

12g Milk Powder 奶粉 12克

(D)
45g Egg (lightly beaten an egg, reserved some for egg wash) 鸡蛋 45克 （打撒）

25g Water (at room temperature) 水 25克 （室温）

(E)
40g Unsalted Butter (softened) 无盐牛油 40克 （软化／室温）

STEPS:

1. To make starter dough, mix ingredients A and B into bread machine container. Knead for 5-8 minutes until it forms a sticky dough. Switch off the machine and let it rest for 2.5 hours. 
2. Add in ingredients C and D into the initial starter dough in (1). 
3. Then, mix everything using Program 10 (dough) until everything well incorporated. 
4. Add in ingredient E (butter). Continue kneading. I realized it's best to use diced slightly cold butter instead of room temperature butter to avoid melted butter when the machine is kneading the dough.
5. Leave to proof for 2 hours. 
6. Deflate and shape your buns. 
7. Leave to proof for the second time for 1 hour. 
8. Preheat oven at 200 degree Celsius for 5 minutes. 
9. Bake at 170 degree Celsius for 13 minutes. 
10. Keep in container while it's still slightly warm. 

NOTES:

Filling can vary. This time, I'm using 2 dark couverture chocolate with 1/4 of Cheddar sandwich cheese and a little sliced almond. Pandan based bread. 

After mixing ingredients A and B. I forgot to snap how it looks like after 2.5 hours. 

After the first proofing. 

Deflated and shaped buns. On the way for second proofing stage.

Buns out from the oven, cooling on the rack.

The tear-effect. 

It's hollow inside, maybe because of the cheese layer inside.

As you can see from this bite, the bun is really very soft. 

It tastes: soft, crunchy, semi sweet bitter and a little salty. 

UPDATE:

The recipe above is just nice using Mommy's square 9" tin.

To make more (see English version) Chinese version is original measurement

Ingredients:

(A)
175g Bread Flour 高筋面粉 105克

75g Cake Flour 低筋面粉 45克

20g Castor Sugar 糖 12克

1 1/4 tsp Instant Yeast  即溶酵母 3/4 小匙

(B)
200g Warm Water (just a little warm when touch by hand) 温水 120克

(C)
175g Bread Flour 高筋面粉 105克

75g Cake Flour 低筋面粉 45克

90g Castor Sugar 糖 55克

3/4 tsp Salt 盐 半小匙

20g Milk Powder 奶粉 12克

(D)
75g Egg (lightly beaten an egg, reserved some for egg wash) 鸡蛋 45克 （打撒）

42g Water (at room temperature) 水 25克 （室温）

(E)
67g Unsalted Butter (softened) 无盐牛油 40克 （软化／室温）

*This is the 9" square pan that I meant above, using the original portion recipe. Just nice to make 9 large buns.

I realized the most important stage is the second proof.

Let the buns proof until the time they are ready for baking.

Don't rush the buns.. if you are looking for the best result. 

Just wanna show the comparison.. before and after bake. 

The buns STILL expand! 

Resting on the rack. 

9 huge buns.

Tear-effect - the standard judgment that people like to give on how good a bun is.