Yield: 8 buns
Baking temperature: 200℃ for 5 minutes, 180℃ for 12 minutes, middle rack of oven.
IngredientsMilk Dough (463g)
150g bread flour
80g Prima plain flour plus
20g raw sugar
3g low-sodium salt
2g instant dry yeast
30g natural yeast, 100% hydration
15g beaten egg
15g condensed milk
125g cold milk
10~15g cold water, depending on dough condition
20g rice bran oil/mild flavour vegetable oil
200g sambal Palm Sugar Coconut
Directions1. Mix all the dry ingredients in the mixing bowl of a stand mixer.
2. Mix condensed milk in cold milk before adding with all the wet ingredients into the mixing bowl.
Knead the dough into window pane stage.
3. Keep the dough in a plastic bag coated with oil. Loosely tie a knot at the opening before keeping in a second plastic bag. Place in a covered mixing bowl before keep in the fridge for overnight fermentation, about 16 hours.
4. In the second day, remove the first plastic bag, invert the dough, and let it rest in room temperature for about 1 hour. Do the same to the refrigerated sambal palm sugar coconut filling, too.
5. Invert out the dough onto a floured work top. Deflate the dough, and divide it into 8 portions.
Shape into 8 balls, cover and let them rest for about 15 minutes.
6. Roll out a dough to about 0.5cm thick. Top about 25g of sambal coconut in a flat layer over the dough, keeping about 1 cm fringe free.
Roll up the dough, sealing the two ends at the simultaneously.
Impress three grooves over the rolled up dough. This step is optional.
Arrange the shaped dough over a non-stick baking tray.
Let them proof in a cold oven for about 45 minutes.
|End of second proofing.|
7. Start to preheat oven to 200℃ for about 10 to 15 minutes.
Brush a coat of egg wash over the shaped buns.
8. Bake at middle rack of a preheated oven at 200℃ for 5 minutes. Reduce to 180℃ and bake for about 12 minutes or till golden.
Let the buns cool down slightly before serving 😋