Monday, 22 August 2016

Butter Sugar Roll 奶油甜面包



The beautiful light yellow crumb of these mini buns gave an obvious clue to the presence of egg and higher butter content in the bread. The aroma is up to you to imagine 😆
This yummy bread recipe was modified from a Japanese recipe I tried more than 9 months ago. However, I found the original recipe has a strong yeast odour and not sweet enough. Therefore, I made a little alteration to the yeast and sugar content to bake the bread to my liking.
Hope you'll like it too 😁💕💕


Yield: 16 mini buns in a 20cm square pan

Raw dough: 429g
Bread weight: 398g

Ingredients
140g egg + cold fresh milk*
30g raw sugar
2 g salt
40g cold unsalted butter
200g bread flour
3g instant dry yeast^

* add one whole egg to a container placed over a scale. Then top up fresh milk to reach 140g in total.

^ 3g of yeast is about 3/4 tsp.

All the ingredients.

Glazing
Some beaten egg
About 1 tsp fine sugar
About 1 tsp spreadable butter


Directions
1. Line a 20cm square pan with parchment paper.

2. Pour all the ingredients into the bread pan following the sequence listed in the ingredients.








3. Place the bread pan into the bread maker, select the "dough kneading" function, and start the machine.


4. When the process is over, let the dough stay in the bread pan for about 
15 to 20 miinutes.
As cold ingredients have been used in this recipe, they slowdown the proofing process. Therefore, needs the extra time for the dough to rise taller.

After 15 to 20 minutes,


5. Sprinkle some flour over the dough and work top before inverting out the dough.
Press down the dough to release the trapped air. 


6. Divide the dough into 16 equal portions, about 26g each. Shape them into 16  ball shape doughs, by rolling up and pulling down the sides of the dough, and seal at the bottom.





Roll to shape.

Place the dough in the prepared square pan.


7. Spray some water over the doughs. Place in a closed oven to proof for about 45 minutes, or till the doughs are almost 80% touching each other.



8. Remove the dough from the oven and preheat the oven to 170 degree Celsius.

9. Brush some beaten egg over the surface.

Sprinkle some fine sugar on top.

Add a tiny portion of cold and lightly salted spreadable butter on top.



10. Bake at 170 degree Celsius for about 15 minutes at the lower rack. 

Then further reduce the temperature to 150 degree Celsius and bake for another  2 to 4 minutes, or till the bread turns golden.

End of baking process.


11. Allow the bread to rest in the pan for 5 minutes before unmoulding the bread by lifting up the parchment paper. Let the bread cool down on a wire rack before serving. Enjoy 😄








Recipe modified from my previous recipe:

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51 comments:

  1. Veronica 23 August 2016 at 20:07

    Hi NgaiLeng your butter-sugar buns look super soft. Love the colour too. Thanks for sharing.

    ReplyDelete
    Replies
    1. My Mind Patch24 August 2016 at 03:14

      Hi Veronica, thank you for dropping by. Very happy to receive your compliment too 😆💕

      Delete
  2. mybabywardrobe25 August 2016 at 23:25

    May I confirm so is 1 egg + fresh milk =140g?

    ReplyDelete
  3. Unknown6 September 2016 at 23:09

    This comment has been removed by the author.

    ReplyDelete
  4. Unknown6 September 2016 at 23:09

    This comment has been removed by the author.

    ReplyDelete
  5. Unknown6 September 2016 at 23:29

    Ho can I using hand knead as I don't hv bread machine at home. Tks

    ReplyDelete
  6. My Mind Patch8 September 2016 at 08:53

    Hi Sally, you can either use autolyse or handkneading to prepare your bread dough.
    Autolyse method - your can follow the steps
    http://mymindpatch.blogspot.com/2016/08/sweet-pandan-bread-autolyse.htm

    For handkneading, you can refer this recipe:
    http://mymindpatch.blogspot.com/2016/08/sweet-pandan-bread-autolyse.html

    ReplyDelete
    Replies
    1. Unknown8 September 2016 at 09:29

      Thanks for yr advice. BTW, may I know where u get the tiny hand clip?

      Delete
    2. My Mind Patch8 September 2016 at 17:10

      I bought those "palm" shape paper clips from Giant hypermart a few years back 😁

      Delete
  7. Unknown16 September 2016 at 22:04

    Hi NgaiLeng, may I know where u get the measuring tube for the yeast? I made the buns last night, so soft & fluffy!thanks for sharing.

    ReplyDelete
    Replies
    1. My Mind Patch17 September 2016 at 08:52

      Hi Cassandra, happy to know you like the soft and fluffy bread 😊 . I bought the yeast measuring tube from Kitchen Caper at NUH basement, near Kent Ridge station 💕

      Delete
    2. Julie21 September 2016 at 22:06

      NgaiLeng, the measuring tube is in ml or grams?

      Delete
    3. My Mind Patch22 September 2016 at 16:04

      Hi Julie, I assume you are referring to the yeast measuring tube. The measurement is in grams :)

      Delete
    4. Unknown16 October 2016 at 20:17

      Thanks !

      Delete
  8. Julie17 September 2016 at 17:13

    The buns look so yummy! I am going to try the receipe. May I know what kind of bread flour you used and where can I get it?

    ReplyDelete
    Replies
    1. My Mind Patch22 September 2016 at 16:07

      Thank you Julie 💕 I used Prima brand bread flour which can be found at most supermarkets 😊

      Delete
  9. Julie17 September 2016 at 17:13

    The buns look so yummy! I am going to try the receipe. May I know what kind of bread flour you used and where can I get it?

    ReplyDelete
    Replies
    1. My Mind Patch18 September 2016 at 09:01

      Hi Julie, thank you for liking the buns 😊💕 I used Prima brand bread flour. You can find it in the supermarts 😊

      Delete
    2. Julie21 September 2016 at 22:04

      NgaiLeng,
      I baked a bread this morning using bread maker It's the best receipe I have tried! So soft and fluffy! Thank you for sharing 😊

      Delete
    3. Julie21 September 2016 at 22:20

      This comment has been removed by the author.

      Delete
    4. My Mind Patch22 September 2016 at 16:08

      Wow, thank you Julie for sharing your positive feedback with me 😊💕

      Delete
  10. slayer19 September 2016 at 15:46

    Hi , can I ask ur bm knead dough time is 1.30mins mine is only 25mins so do I have to keep repeating the kneading until the same timing as urs so just 25mins will do ?

    ReplyDelete
    Replies
    1. My Mind Patch20 September 2016 at 08:25

      Hi, the 1 h 30 min comprised of mixing, kneading and 1st proofing. So after the 25 min kneading function stops, you just need to let the dough stays in the BM for another 1 hour to undergo first proofing :)

      Delete
    2. My Mind Patch20 September 2016 at 08:26

      Hi, the 1 h 30 min comprised of mixing, kneading and 1st proofing. So after the 25 min kneading function stops, you just need to let the dough stays in the BM for another 1 hour to undergo first proofing :)

      Delete
    3. slayer20 September 2016 at 08:43

      Thanks NgaiLeng for the reply . I really appreciated. And today I just bake the coffee bread using ur recipe and I success. Thanks for sharing so much recipes with us . My kids love the bread .

      Delete
    4. My Mind Patch21 September 2016 at 08:43

      Hi, happy to share with you :) Thank you for sharing your good feedback with me ^^

      Delete
  11. Unknown23 September 2016 at 00:25

    Hi , how to make coffee bun using same recipe ?

    ReplyDelete
  12. My Mind Patch23 September 2016 at 01:22

    Hi Sally, maybe you would like to try this coffee bun recipe :)
    http://mymindpatch.blogspot.sg/2016/03/sugar-almond-cream-coffee-sweet-bun.html

    ReplyDelete
  13. My Mind Patch23 September 2016 at 01:23

    Hi Sally, maybe you would like to try this coffee bun recipe :)
    http://mymindpatch.blogspot.sg/2016/03/sugar-almond-cream-coffee-sweet-bun.html

    ReplyDelete
  14. Unknown30 September 2016 at 07:52

    Your explanation is perfect..

    ReplyDelete
  15. Unknown30 September 2016 at 07:53

    Your explanation is perfect..

    ReplyDelete
  16. SL3 February 2017 at 05:01

    Hi, will your dough reach window pane stage after the 25 minutes knead? I just bought new breadmaker and I can't find any dough function but there's leavened dough. Is it the same function as your dough function?

    ReplyDelete
    Replies
    1. My Mind Patch3 February 2017 at 07:52

      Hi, frankly speaking, I've never check whether the kneaded dough reached window pane stage if I use a bread maker to do the job. After the 1 hour proofing, the autolysis will help the dough to form smooth texture automatically.
      I believe the "leavened dough" function should be similar to the "dough" function of my BM ;)

      Delete
    2. SL3 February 2017 at 18:58

      Hi. Thanks for your feedback.. really love your step by step instructions with picture as it really benefits the beginner like me.. Can I make into loaf for this recipe.. wanted to try this out using my breadmaker..

      Delete
    3. My Mind Patch4 February 2017 at 03:45

      Hi,
      Happy to receive your nice feedback 😊
      If you would like to try some bread maker baked breads, perhaps you can browse through the recipes I shared in my two Pinterest boards 😊
      1. Whirlpool BM recipes
      http://pin.it/vRhBEYt

      2. Mayer BM recipes
      http://pin.it/EFcCzYn

      Delete
    4. SL4 February 2017 at 06:51

      Hi. Following your green tea bread recipe, is superfine whole grain flour same s cake flour? And can I replace jasmine green tea with cold water or cold fresh milk? Don't have jasmine green tea at home..

      Delete
    5. My Mind Patch4 February 2017 at 07:44

      Hi, you can use plain flour to replace superfine wholegrain flour.
      While for the jasmine green tea, maybe you can use 50% milk and 50% water to replace.
      Happy baking 😊💕

      Delete
  17. SL9 February 2017 at 00:46

    Hi, sorry to disturb you again. Now I have high protein flour and Japanese bread flour. Which 1 is preferably for this recipe. Thanks

    ReplyDelete
    Replies
    1. My Mind Patch11 February 2017 at 08:15

      Hi, I think I'll use the Japanese bread flour to get a softer texture 😊

      Delete
  18. Sherrine18 April 2017 at 17:54

    Hi, your bread looks delicious. If I want to make more breads, can I just double up the ingredients?

    ReplyDelete
    Replies
    1. My Mind Patch19 April 2017 at 01:37

      Hi Siew Chin, thank you for liking my bread 💕 Yes, you can double the ingredient quantities for bigger portions as long as the quantity is within your mixer or your bread maker capacity 😊

      Delete
  19. vinita28 February 2018 at 22:59

    Hi Goh,
    If I use Panasonic cubie oven which is a small oven to bake, do I hv to reduce the temperature? How many degree n for how long?


    ReplyDelete
    Replies
    1. My Mind Patch5 March 2018 at 03:12

      Hi Vinita, I think you can use the same baking temperature to bake, if you pre-heat your oven. If the crust starts to brown before the 10th minute, maybe you can reduce the temperature from 170 to 160 deg C and bake till the15th minute mark :)

      Delete
  20. Doris Tay18 April 2018 at 08:38

    My BM dough functions takes 2.05hrs whereas your timing is 1.30hrs. Ok? Btw, can skip egg for this recipe?

    ReplyDelete
    Replies
    1. My Mind Patch18 April 2018 at 08:48

      Hi Doris, the 2.05hr dough function should be fine. You can replace the egg by milk if you want to omit the egg :)

      Delete
  21. Doris Tay18 April 2018 at 08:51

    Thanks so much! Will give your recipe a try using my BM tomorrow!

    ReplyDelete
  22. niqek8 September 2020 at 09:44

    Thank u so much for sharing this recipe. 1st try and its a success. Bread so fluffy. Hope it stays the same way the next day!

    ReplyDelete
  23. niqek22 September 2020 at 21:38

    Hello! Your recipes are great, I love them. I followed ur guide and it works well for me.
    May I know if I can prepare the dough and bake the next day? How do I keep the dough to make sure it bakes well the next day?

    ReplyDelete

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