The multigrain soy pulp is not a must-have ingredient for this recipe. I learned from a Korean TV program "Master of Living" or "生活达人" that dough added with bean paste will give a nice aroma and texture. So, I just gave it a try 😊
Yield: 9 long buns
Raw dough weight: 505 (487)g
Baking temperature: Preheat oven to 190℃ for 10 minutes, bake at lower rack, at 170℃ for 20 minutes, turn off oven and bake for about 8 minutes.
200g bread flour
20g superfine wholegrain flour/plain flour
25g raw sugar
1g instant dry yeast
40g natural yeast/sourdough, 100% hydration*
29g yudane dough^
15g multi-grain soy pulp, optional #
110g low-fat milk, cold +
15g evaporated milk +
30g cold water to be added depending on dough condition
2g low sodium salt
20g unsalted butter, softened
low-fat milk as milk wash before baking
clarified butter as butter wash after baking (from 10g salted butter)
* 40g natural yeast can be replaced by 20g each of bread flour and water + 1/8 tsp instant dry yeast. Let the mixture stands for about 1 hour or more till double in volume, before use. You can also keep the mixture in the fridge overnight and thaw it for 1 hour before use.
^ 29g yudane dough is prepared by combining 15g of bread flour with 15g of very hot or boiling water into a sticky dough. Wrap the yudane dough in cling wrap, and cool down before use. Use a silicone spatula to scrape out the sticky yudane dough from the cling wrap.
+ 110g low fat milk & 15g evaporated milk can be replaced by 125g fresh milk.
# multi-grain soy pulp consists of organic soy bean, split green peas, black beans, red kidney beans, pumpkin seeds, almonds, walnut, mung beans and pandan leaf.
1. Knead the dough following your preferred method.
For my method, you can refer to my recipe Yudane Milk Bread. After kneading the dough to window pane stage,
shape the dough into a ball,
and keep in a plastic bag pre-coated with a thin coat of oil. Squeeze out most of the air, tie a loose knot, and keep in a second plastic bag.
Place the bag of dough in a big mixing bowl, cover with a lid, and store the dough in the fridge for overnight to undergo cold fermentation. I let the dough keep in the fridge for about 16 hours.
2. In the next day, invert the dough, and thaw the dough for about 1 hour in room temperature. Thaw the grated palm sugar coconut filling at the same time.
3. Transfer the thawed dough to a floured work top, deflate, and divide into 9 portions.
Shape into 9 balls, cover with a tea cloth, and let them rest for 15 minutes.
4. Roll out a dough ball into a flat dough of about 1cm thick.
Flip over the dough, and spread about 20~22g of filling over the dough.
Wrap up the dough and pinch to seal the joining edges.
Flip over the dough, and impress the shaped dough using a wire rack. This step is optional.
5. Transfer the shaped dough to a non-stick baking tray.
Let the shaped dough proof in a closed oven for about 35~40 minutes, or till the shaped dough has inflated to double in height.
6. While the dough is proofing, melt about 10g of salted butter in a small metal cup. Let the melted butter boils till clear and fragrant (before reaching brown butter stage). Let the clarified butter cool down before use.
7. Remove the tray of shaped dough from the oven. Start to preheat the oven to 190℃ for about 10 minutes.
Brush the shaped dough with low-fat milk about 5 minute before baking.
8. Bake at lower rack, at 170℃ for 20 minutes, turn off oven and bake for about 8 minutes.
If you prefer a darker crust, you can bake at 180℃ for about 15 to 20 minutes.
Remove the tray of hot buns from oven,
and brush clarified butter over the hot buns.
The lightly browned bun has a sweet aroma which I like. The aromatic clarified butter enhances the sweet aroma further 😍
Let the buns cool down before enjoying 😋
You can brush the balance aromatic clarified butter over bread 😋 Don't let good ingredient go to waste 💚