My Mind Patch: Eggless Milk Bread Roll (Yudane)

These long bread rolls were baked using my earlier Cocoa-Milk Capsule Cheese Bun recipe. If you only needed a small quantity of bread rolls, this maybe an ideal recipe to try out 😍 Simple ingredients that did not include an egg in the recipe 😀

Yield: 8 small buns

Raw dough weight: 515g

Baking temperature: Preheat oven to 180℃, middle rack, bake at 180℃ for 10 minutes, reduce to 170℃ for 10 minutes.

My Teka HLB840 oven has a Temperature Surround feature which allows the bread to baked at a shorter duration.

Ingredients

200g bread flour

20g superfine wholegrain flour/plain flour

40g raw sugar

1g instant dry yeast

1/8 tsp vanillin powder, optional

50g natural yeast/sourdough, 100% hydration*

30g yudane dough^

10g condensed milk

120g low-fat milk, cold

25g cold water, to be added depending on dough condition

3g low sodium salt

20g unsalted butter, softened

Toppings

some bread flour

* 50g natural yeast can be replaced by 25g 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.

^ 30g yudane dough is prepared by combining 16g of bread flour with 16g 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.

Directions:

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,

2. After kneading the milk dough to window pane, shape the milk dough into a ball, and keep in a sandwich size plastic bag coated with a little cooking oil. Keep the dough in the fridge.

3. In the next day, remove the outer plastic bag, and let the dough thaw in room temperature for about 90 to 120 minutes.

4. Turn the dough onto a floured worktop. Deflate the dough, and divide into 8 portions.

Shape the cut dough into 8 balls. Cover and let them rest for about 15 minutes.

5. Roll one dough into one long flat dough.

Roll up from the longer end into a long narrow dough. Pinch to seal at the end.

6. Place the shaped dough in a baking tray lined with parchment paper. Let the dough undergo second proofing in a cold oven for about 30 to 40 minutes.

End of second proofing 👇

7. Start to preheat the oven to 180℃.

While waiting, dust some bread flour over the shaped dough.