BREAD - Old Fashion Pull Apart Butter Buns (古早味牛油餐包）
- 400 grams of plain flour (bread flour can be used if preferred)
- 8 grams of instant yeast
- 20 grams of corn flour or potatoes flour
- 20 grams of milk powder
- 50 grams of sugar
- 50 grams of butter
- 1.5 teaspoons of salt
- 265 grams of lukewarm milk
- Additional 20 grams of melted butter for brushing
Adapted from kwgls.wordpress.com
Lightly greased a 9 inches diameter round baking tin or any desired tin.
In a mixing bowl, mixed all the ingredients (except butter) together. Use a spoon to slightly stir it until it form a sticky dough. Use the dough hook in the machine to beat the dough at medium to low speed (speed 2 in Kenwood Chef or Kitchen Aid) for about 5 minutes. Add in 50 grams of butter and beat the dough at medium to high speed (speed 4 in Kenwood Chef or Kitchen Aid) for about 7 minutes until the dough is smooth and leaves the side of the mixing bowl.
Transfer the dough out to a lightly flour surface. Lightly knead for 1-2 minutes and let it proof until it double in size. Cover the dough with some clingy wrap.
After the first proofing, transfer the dough out and divided equally into 18 portions. (Each portion of this dough is about 50 grams). Shape the dough into a round ball and arrange in the round baking tin. Cover the tin and let it proof until double in size (about 40 minutes depending on day’s weather).
When the dough is almost ready, pre-heat the oven to 180 degree Celsius. Once it is ready, bake in the oven at 180 degree Celsius for 20-25 minutes or when the aroma of the bread starts to permeates the house and the top turn golden brown. If you prefer, use an oven thermometer, insert into the middle of the buns, as long as the internal temperature reaches 90 degree Celsius, the buns are considered as cooked.
While the buns are hot, brush with melted butter sparingly. Transfer out to a cooling rack. Cooled completely before serving as bread rolls for breakfast or teatime.