There was an error in this gadget

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:

43 comments:

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

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

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

    ReplyDelete
  3. This comment has been removed by the author.

    ReplyDelete
  4. This comment has been removed by the author.

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

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

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

      Delete
  7. 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. 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. NgaiLeng, the measuring tube is in ml or grams?

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

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

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

      Delete
    2. 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. This comment has been removed by the author.

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

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

      Delete
  11. Hi , how to make coffee bun using same recipe ?

    ReplyDelete
  12. 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. 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. 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. 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. 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. 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. 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. 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
  15. 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. Hi, I think I'll use the Japanese bread flour to get a softer texture 😊

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

    ReplyDelete
    Replies
    1. 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

I love seeing your comment and sharing it with other readers. Your comment would be published after moderation. Thank you :)