Thursday, 21 December 2017

Herman - Sweet Milk Bread Roll

Another batch of milk bread with Herman Starter as the main leavening agent. I sprinkled half of the buns with fine sugar for a sweet taste. And kept the other half without sugar topping 😋

Yield: 9 buns
Raw dough weight: 540g
Bread maker: Mayer MMBM12


55g water
50g milk
15g beaten egg
25g fine sugar
3g fine salt

225g Prima bread flour
25g Prima top flour
10g milk powder

100g active Herman Starter (7th day of cultivation)
1g instant dry yeast

To be added at the 10th minute into kneading
30g unsalted butter, cold

To be apply before baking
Some beaten egg for glazing
Some fine sugar for sprinkling, optional


1. I used Herman Starter on its 7th days of cultivation. Stir the Herman Starter and wait for it to double in volume before use.

2. Pour all the dough ingredients, except the unsalted butter, into a bread maker. Select "C-11 Ferment Dough" function, and start the program. When the countdown timer reads"1:20", add in the cold unsalted butter.
When the countdown timer reads"0:45" and after the kneading blade has completed the rotation, manually stop the program.

Transfer the dough to a slightly oiled plastic bag, squeeze out most of the air, and tie a loose knot at the end. Stand the dough in room temperature for about 1 hours.

Keep the dough in double plastic bags,, and in a closed container, before transferring to a fridge to.chill overnight for about 12 to 15 hours.

3. Invert the dough and let it thaw in room temperature for about 1 hour.

4. Deflate the dough over a floured work top, and divide it into 9 portions. Shape into balls, cover with a lid, and them rest for about 15 minutes.

5. Roll out the dough into.a rectangular flat dough.

Roll up half of the dough, and use a dough cutter to cut a few long slits over the other half of the dough.

Continue to roll up the dough.

6. Arrange the roll-up doughs over a non-stick baking tray with good spacing in between. Spray some water and,

let the dough proof in a closed oven for about 1 hour, or till the dough double in size.

7. Remove the dough from the oven, and apply beaten egg over the doughs.

Sprinkle some fine sugar over the doughs. This step is optional.

8. Bake in a cold oven starting from 120°C for 10 minutes. No pre-heating is required.

Progressively increase the oven temperature to 140°C for 10 minutes.

Then to 160°C for about 10 minutes.

Finally, bake at 170°C for about 5 minutes, or till the crust turn golden.

9. Allow the buns to cool.down slightly before consumption.

Enjoy with a cup of coffee 😋🍞

served with cream cheese frosting and cocoa powder

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