After having so much success with 蔥花麵包, green onion bun, I used the dough several times to make different variety of Taiwanese buns. The ones I liked are red bean buns, green bean buns. 😐 However, my family thinks that anything with beans in it can not be called dessert... To accommodate their western test, I decided to make 奶酥麵包, Milk and Buttery Bread. There is no good translation for this bun. You got to have one before to understand what we are attempting here. The easiest way? Well, they do well similar buns at 85 Bakery for $2 each!
The following dough recipe will make 12 buns of 80g each.
MY DOUGH * 2 麵團 🍞 * 2 <== I felt this is the right portion for the amount of green onion top below
bread flour 高粉 500 g
sugar 細砂 80 g
salt 鹽巴 6 g
milk 牛奶 300 g <== Instead of water, milk powder, and whipping cream
egg 蛋黃 1 <== 1 large egg is about 50 g
active yeast 酵母 5g <== many supermarket sales this
non-salt butter 無鹽奶油 60 g
It is a slight modified version of what I found and liked on YouTube- 宗辰的職人日誌. The reason for modification is to simplify the ingredients, so that in North America, we can make them without having to hunt down specialty stores. I also double the recipe, because the amount works well with kitchen Aid mixer and it does take a while for the dough to raise without a poofer in a cooler climate. You don't want to go through hours of waiting just for six buns that my family can eat them up in minutes.
For 奶酥, the buttery and milky filling, please follow the following video from 宗辰的職人日誌 - 奶酥餡.
Ingredients: 食材配方 🍞
salted butter 無鹽奶油 140g
icing sugar 糖粉 63g
egg 雞蛋 38g <== Save the rest for final egg brush
milk powder 奶粉 140g
corn starch 玉米粉 21g
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Note this is only half of what the video made, but it's the amount amount for us. For each bun, you want about 80g of dough at 33-34 g of the filling. 😀 That seems to be the golden ratio.
This dough is pretty easy to work with, it's buttery and not sticky. I didn't need any extra flour. Once you work the dough, you want to let it raise to about 80% of the actual bun size before doing egg brush, which makes the bun shinny before baking.
I would let it bake for 12 minutes at 425F and check. If I am not watching my diet, I could probably eat two of these buns at once. Give it a try! In case you wonder what I sprinkle on the top after egg wash, it's flex seeds (shh...).
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