Monday, 15 January 2018

Natural Yeast - Eggless Sweet Milk Bun

I love my previous sweet milk bun recipe 😍 However, with the recent emphasis on healthy eating, I decided to trim the recipe to make it leaner πŸ’– I cut down the milk and replaced it by water. Reduced 50% of the condensed milk, 30% of the butter, and 100% of the egg. In spite of the reduction, the bun's softness was not compromised πŸ˜€

Yield:; 9 buns in a 20cm square pan
Bread maker: Mayer MMBM12
Raw dough weight: 489g


95g milk
10g condensed milk
40g water
40g fine sugar
3g fine salt

205g bread flour
25g top flour

50g natural yeast, 100% hydration*
1g instant dry yeast

20g cold unsalted butter

* 50g natural yeast can be replaced by 25g each of bread flour and water, with 1g of instant dry yeast.


1. Add all the ingredients, following the sequence listed,  except the butter, into the bread pan of a bread maker. Select "C-11 Ferment Dough function" and start the program.
When the countdown timer reads "1:20", add in the butter to the kneading dough.

When the countdown timer reads "0:45", and after the kneading blade has stopped rotating, transfer the dough to a slightly oiled plastic bag.

Tie a loose knot at the end, and let the dough sits in room temperature for about 15 minutes.
Double protect the dough with another plastic bag, keep in a closed container, and refrigerate for about 10 to 14 hours.

2. Next morning, take out the dough, remove the outer plastic bag, invert the dough, and let it thaw for about 1 hour.

3. Turn out the dough onto a floured work top, deflate it, and divide the dough into 9 portions.

Shape the dough into dough balls, cover with a lid, and rest for 15 minutes.

After the rest, flatten the dough ball slightly,

and shape into a ball by pulling down the outer layer, and thug below.

4. Arrange the shaped dough in a 20cm square pan lined with parchment paper.

Spray some water over the doughs

cover with a tea towel,

and let it proof for about 90 minutes, or till double in size.

5. Preheat the oven to 180°C for 10 minutes. Sprinkle some flour over the top.

Bake at lower rack of the oven, at 180°C for 10 minutes.

Reduce the temperature to 170°C for about 10 minutes, or till the top becomes slightly golden.

End of baking πŸ˜‹

6. Remove the pan of bread from the oven.

Lift out the hot bread from the pan, and transfer to a wire rack to cool down. Enjoy πŸ˜‹πŸ’– i

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