Sweet Soft Loaf aka Roti Bun 甜面包

During my childhood in the 70s, every evening there would be a middle age lady carried two big bamboo baskets loaded with soft aromatic loaves of bread came to our block of flats. She would walk down every floor, stop at every door, to sell her loaves. Though the choice was limited, the sweet soft loaf was my favourite - we called it " big bun". 

The softness and sweetness of the loaf was good enough to eat it plain.

Yield: two 10x10x10cm loaves 

Ingredients

140g bread flour 高筋面粉

15g top flour 低筋面粉

25g fine sugar 细糖

10g condensed milk 炼乳

15g beaten egg 蛋液

1/2 tsp instant dry yeast 即发酵母粉

1/8 tsp salt 盐

85g fresh milk 鲜奶

20g unsalted butter 无盐奶油

Some beaten egg for glazing 蛋液

Directions

1. Mix all ingredients, except milk and butter, in a mixing bowl. 

将所有材料、除了牛奶和奶油，放进搅拌盆中混合。

2. Slowly add in the fresh milk, combine into a lump. Let it rest for 20 minutes to allow the flour to fully absorb the liquid.

慢慢将牛奶倒入，搅拌混合成团。盖上盖子，让面团休息20分钟，以吸收水分。

3. As the dough is quite sticky, wearing a CPE disposable gloves would make kneading easier. Knead the dough by slamming, pulling, and folding the dough, until the dough becomes smooth. This process takes about 10 minutes.

由于面团开始有点粘手，如果戴上手套，较容易搓面团。只需抓住面团一角，甩打在工作台上，微向后拉，再折上，再转90度抓住面团另一角，重复这些动作，直到面团成光滑状。大概需10分钟。

4. Spread out the dough and apply softened butter onto it. Knead to incorporate butter into the dough.

摊开面团，涂上奶油，将奶油搓进面团里。

5. Continue to knead till you can stretch out the dough. This takes about 5 to 10 minutes.

继续甩、拉、折动作，直到面团可拉出薄膜。大概需5到10分钟

6. Shape the dough into a ball by pulling down the sides several times, till the dough surface is stretched and smooth, and seal at the bottom. 

将面团的四周往下拉数次，直到面团表面被拉紧而呈光滑状。

7. Spray some water over the dough, cover with a lid and let it proof for about 60 minutes.

将面团放入碗中，喷些水，盖上盖子，让面团发大概60分钟，或两倍大。

8. At the end of proofing, turn out the dough onto a floured surface and flatten the dough with your palm.

发酵完毕，将面团倒在撒有面粉的台面。用手掌将空气排出。

9. Divide the dough into 2 equal portions, about 150g each. 

将面团分隔成2等份，各约155g。

10. Roll up the dough. 

将面团卷起。

Fold into half, to allow the two ends meet.

折半让两端接头。

Shape the dough into a ball by pulling down the sides of the dough several times till the surface is tight and smooth, and seal at the bottom. Roll the dough within your palm to shape into a ball.

将面团四周拉下数回，直到面皮拉紧光滑，收口在下面。面团撒些粉，置手掌中轻滚动成圆形。

11. Place the doughs into a 20x10x6cm lightly greased loaf pan . Spray some water over them.

将面团放置在一个20x10x6cm涂上奶油的烤模中，表面喷些水。

12. Proof the doughs for 50 minutes , or till the dough is about 1cm above the rim of the pan, with the oven door close.

把面团送进烤箱，关上门，发酵50分钟,或直到面团顶部高出烤模边缘1cm左右。

13. At the end of 50 minutes, remove the dough from the oven. And preheat the  oven to 180 degree Celsius.

50分钟后将面团移出烤箱，再预热烤箱至180度C。

14. Apply egg wash over the surface of the dough.

面团先涂一层蛋液。

15. Bake the loaf at 180 degree Celsius for about 18 to 20 minutes, or till the top turns golden brown.

在预热180度C的小烤箱中烤大约18至20分钟，或直至面包呈深金黄色。

6. Remove the loaf and pan from the oven, and invert out the loaf immediately.

将面包移出烤箱后，马上倒扣在凉架上。

16. Let the loaf cools own  on a wire rack before slicing. Serve fresh :)

将面包放置在铁架上降温。新鲜享用:)

Alternative,

By replacing 20g of fine sugar by dark brown sugar, you'll get a very aromatic brown sugar loaf 😄