I am not sure what is the proper name for the 台湾奶酥 in English. So, I just translate it into Taiwanese milk butter paste 😉. It was made up of mainly unsalted butter, icing sugar, and milk powder. And taste like loose form of butter cookie. I added two cubes of Kiri Lemon Tart cheese for a hint of lemon flavour.
Yield: 10 small buns
Pan size:
Raw dough weight: 426g
1st proofing: overnight, about 14~16 hours
2nd proofing: 40 minutes
Baking temperature: Preheat oven to 190℃ for about 10 minutes. Reduce the temperature to 180℃, and bake for about 13 minutes, turn off the oven and let the breads bake for another 2 minutes, or till the crust is golden brown.
Milk Butter Paste 奶酥 (190g)
Ingredients
60g unsalted butter, softened
10g lemon tart cheese cube, for lemon flavour, optional
40g icing sugar
20g beaten egg
60g milk powder
5g potato starch
Directions
1. Cream softened butter and cheese cubes till pale, before mix in the icing sugar into a smooth paste.
2. Blend in the beaten egg.
3. Mix milk powder with potato starch in a small bowl using a whisk. Fold the milk powder mixture to the butter mixture. Blend into a smooth paste.
4. Transfer the milk butter paste to a small plastic bag, and spread out into a single flat layer.
5. Refrigerate for about 15 minutes to partially harden it. Or, keep in the fridge overnight, and thaw for about 10 to 15 minutes before use.
6. Keep about 30g in a piping bag for decorating the buns before bakingdc c . Divide the remaining 160g into 10 portions, and shape in balls. Keep in the refrigerator till needed.
Cocoa Milk Bread Dough, (426g)
Ingredients
160g bread flour
23g spelt flour
5g cocoa power
3g milk powder
25g raw sugar
2g instant dry yeast
40g natural yeast/sourdough, 100% hydration*
20g yudane dough^
105g low-fat milk, cold
5g whipping cream
25g cold water, to be added depending on dough condition
3g low sodium salt
10g unsalted butter, softened
* 40g natural yeast can be replaced by 20g of bread flour and 20g 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.
^ 20g yudane dough is prepared by combining 10g of bread flour with 10g of very hot or boiling water into a sticky dough. Wrap the yudane dough in cling wrap, cool down and refrigerate before use. Use a silicone spatula to scrape out the sticky yudane dough from the cling wrap.
Egg Milk Wash
3 tsp egg white
1/4 tsp whipping cream
1/4 tsp golden syrup
a little rice bran oil
- mix and set aside
Directions:
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 60 minutes.
4. Flatten the dough to remove most of the trapped air.
5. Take out the milk butter paste balls from the fridge just before shaping.
Place the shaped dough on a baking tray. Spray some mist over, and keep in a cold oven to proof for about 40 minutes.
40 minutes later 👇
Brush the shaped dough with Egg Milk Wash.
8. Reduce the temperature to 180℃, and bake for about 13 minutes, turn off the oven and let the buns bake for another 2 minutes, or till the crust is golden brown.
Pipe 30g of milk butter paste over the shaped dough.
9. Let the buns cool down for a while before serving 😋😋
