Friday, 9 October 2020

Condensed Milk Spelt Bun


My family love sweet buns with rich milk taste. Added some spelt flour and natural yeast to my previous Sweet Milk Bun recipe, I have a new recipe which is equally yummy. I also adjusted the baking temperature and duration for a shorter baking time. Owing to the higher sugar and butter content, the softness of the buns could last for 3 days in room temperature πŸ˜‹πŸž



Yield: 9 buns in a 20 cm square pan
Raw dough weight: 490g
Baking temperature: Preheat oven to 200℃ for 10 minutes,  bake at 180℃ for 10 minutes, lower to 160℃ for 5 minutes. Turn off oven for 2 minutes.

Ingredients


195g bread flour
20g spelt flour/superfine wholegrain flour/plain flour
35g raw sugar
2g instant dry yeast
pinch of vanillin powder, optional

50g natural yeast*,  100% hydration
20g beaten egg
105g milk, cold
20g condensed milk, cold
10g cold water

2g low-sodium salt

30g unsalted butter, softened

*50g of natural yeast can be replaced by 25g each of bread flour and water, plus 1/8 tsp instant dry yeast.


Directions

1. Prepare the milk dough using your preferred method.
Below is my method of kneading combining autolysis, hand mixer, and hand "slapping and folding"πŸ˜‰
Mix all the dry ingredients together followed by the wet ones, except the salt and butter.


Cover with a lid and stand for 15 minutes for autolysis

Knead using dough hooks of a hand mixer for about a few minutes, and add salt.


Blend in the softened butter.

Stop kneading using a hand mixer when the dough became less sticky.

Perform about 300 sets of "slapping and folding"

Till the dough reaches window pane stage.

Shape the dough into a ball, spray some water over, cover with a lid, and let it proof for about 90 minutes, or till double in size.
End of 1st proofing


3. Invert the dough onto a floured work top. Deflate the dough and divide into 9 portions, about 54~55g each.


Roll the dough into balls and place in a 20 cm square baking pan lined with parchment paper.

Spray some water over, let the dough undergo second proofing in a cold oven for about 60 minutes, or till the dough double in size.

5. Start to preheat oven to 190℃ for about 10 minutes.
While waiting, dust a thin coat of bread flour over the shaped dough.

6. Bake at lower rack of a preheated oven at 180℃ for about 10 minutes. Reduce to 160℃ and bake for about 5 minutes, or till the top became lightly browned. Turn off oven and let the buns bake for another 2 minutes.

7. Remove from oven and lift the buns out of the baking pan. Let the buns cool down over a wire rack.








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