Monday 16 November 2015

Sweet Soya Milk Bun 豆浆甜面包

This is a variation to my sweet milk bun, using home brewed multigrain soya milk to replace fresh milk; and small amount of 25g to replace cake flour.
It is equally delicious as compared to the sweet milk buns, but with healthier ingredients. Ii

Yield : 16 buns in a 20cm square pan

150g multigrain soya milk 五谷豆浆
20g condensed milk 炼乳
3/4 tsp instant dry yeast 即发干酵母

225g bread flour 高筋面粉
25g wholemeal flour 全麦面粉
35g fine sugar 细糖
25g beaten egg 蛋液
1/4 tsp salt 盐

30g unsalted butter 无盐奶油

Some beaten egg for glazing

For preparation of multigrain soya milk, please click the link below:

For preparation of the dough, please click the link below:

Baking directions:
1. Apply beaten egg to the dough surface while pre-heating the oven to 180 degree Celsius. 

2. When starting to bake, reduce the temperature to 160 degree Celsius for 10 minutes.

3. After 10 minutes, further reduce the temperature to 150 degree Celsius for another 10 to 12 minutes, or till the top slightly golden.

4. Allow the dough to cool down before consuming.

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