A coffee lover bun - coffee milk bun wrapped with coffee milk custard topped with Oreo biscuit crumbs 😋😋
Adding oreo cookie crumbs was just a way to help to finish up packets of Oreo biscuits bought by my son because of "Blackpink" collectible 😅 You might ask "what's Blackpink"? It's a South Korean girl group. You are not alone if you didn't know about the group; I only got to know the group after seeing the name printed on the cookie packaging 😅
Yield: 10 small buns
Raw dough weight: 555 g
1st proofing: overnight
Thaw in room temperature for 100 minutes
2nd proofing: 40 minutes
Baking temperature: Preheat oven to 190℃, middle rack, bake at 180℃ for 11 minutes, reduce to 170℃ for 4 minutes, turn off oven and continue to bake for 3 minutes, or till crust turns lightly browned.
210g bread flour
30g superfine wholegrain flour
30g raw sugar
2g instant dry yeast
50g natural yeast/sourdough, 100% hydration*
30g yudane dough^
1g instant coffee powder, dissolved in
10g hot water
110g low-fat milk, cold
10g condensed milk
10g whipping cream
10g beaten egg
30g cold water, to be added depending on dough condition
3g low sodium salt
20g unsalted butter, softened
230g coffee milk custard
Click above link to access to the custard recipe 👆
Egg-whipping cream glaze
Oreo biscuit crumbs, about 20g
(I crushed about 4 slices of Oreo biscuits 🍪 to fine crumbs)
* 50g natural yeast can be replaced by 25g of bread flour and 25g of water + 1/8 tsp instant dry yeast. Let the mixture stand for about 1 hour or more till it doubles in volume, before use. You can also keep the mixture in the fridge overnight and thaw it for 1 hour before use.
^ 30g yudane dough is prepared by combining 16g of bread flour with 16g of very hot or boiling water into a sticky dough. Wrap the yudane dough in cling wrap, and cool down before use. Use a silicone spatula to scrape out the sticky yudane dough from the cling wrap.
1. Knead the dough following your preferred method.
For my method, you can refer to my recipe Yudane Milk Bread.
2. After kneading the dough to window pane, shape the dough into a ball, and keep in a plastic bag coated with a little cooking oil. Keep in a second plastic bag before keeping the dough in the fridge overnight.
3. In the next day, remove the outer plastic bag, invert the dough, and let the dough thaw at room temperature for about 70 to 80 minutes. Thaw the coffee custard just before shaping the buns.
4. Turn the dough onto a floured worktop, deflate the dough and divide the dough into 10 portions. Shape into 10 balls, cover with a towel or plastic sheet, and let them rest for about 15 minutes.
5. Roll flat a dough, and scoop about 24 to 25g of coffee milk custard to the center of the flat dough.
Wrap up the dough and shape into a ball.
6. Arrange the shaped dough onto a non-stick baking tray. Keep the shaped dough in a cold oven for second proofing for about 40 minutes.
7. Start to preheat an oven to 180℃ for about 10 minutes. Apply egg-whipping cream wash over the shaped dough before sprinkling Oreo biscuit crumbs.
Use a pair of short scissors to snip two short cutting over the top of the buns.
8. Bake at 180℃ for 11 minutes, reduce to 170℃ for 4 minutes, turn off oven and continue to bake for 3 minutes, or till crust turns lightly browned.
9. Let the buns cool down a while before serving. Enjoy them warm 😋