Monday, 17 October 2016

Raspberry Milk Bun 覆盆苺牛奶面包

A soft and sweet milk bun added with dried raspberry bits for a faint fruity flavour, and beetroot powder for a faint pink hue. Love the cottony soft texture :)

Bread weight: 509g
Raw dough weight: 534g


150g cold milk
20g condensed milk
25g beaten egg
35g fine sugar
1/4 tsp fine salt
20g dried raspberries*
30g cold unsalted butter
225g bread flour
25g top/cake flour
1/4 tsp beetroot powder (optional)*
3/4 tsp instant dry yeast

* both dried raspberry and beetroot powder can be bought from Fairprice Finest.


1. Cut dried raspberries into fine bits.

Add about 1 tsp of hot water to moisten the raspberries partially. Set aside.

2. Mix bread flour, top/cake flour, and beetroot powder together.

3. Pour all the ingredients, following their listed sequence, into the bread pan of a bread maker.

4. Select "C-11 Ferment Dough" function and start the program.

5. After the program stops, allow the dough to stay in the bread pan for another 30 minutes.

30 minutes later.

6. Invert out the dough onto a floured work top. Deflate the dough and divide into 9 even portions.

7. Shape the dough into balls and rest in a 20cm square pan. lined with parchment paper.

For shaping directions please click the Sweet Milk Bun recipe.

8. Cover the dough with a damp cloth, or keep in a closed oven for about 50 to 60 minutes, or till double in size.

9. Preheat the oven to 180 degree Celsius. While waiting, sprinkle some flour over the top of the dough.

10. After transferring the dough into the oven, lower the temperature to 160 degree Celsius and bake for 10 minutes.

After 10 minutes further reduce the oven temperature to 150 degree Celsius and bake for 10 to 12 minutes, or till the top slightly brown.

End of baking.

11. Transfer the buns out of the pan, and cool over a wire rack.

12. Enjoy 😛


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