Monday, August 19, 2013

Butter Garlic Buns

Garlic Buns

Garlic Butter Buns

Garlic butter buns using the recipe from Kopitiam Milk Buns

(A)  Overnight Sponge Dough:  Mix into a dough and leave overnight in the fridge.
215g bread flour
145g fresh milk
2g instant dried yeast

(B)  Bread Dough:
100g bread flour
30g fresh milk
30g egg (lightly beaten)
7g instant dried yeast
5g salt
60g caster sugar
12g milk powder
45g canola oil

  • Bring the overnight dough to room temperature.
  • In a mixer fitted with a dough hook, combine the overnight dough (cut into small pieces) together with all the ingredients in (B), except the oil.
  • Knead until it forms a slightly sticky soft dough.  Gradually add in oil.  Continue to knead until smooth and elastic.    [At this stage, the dough should be able to stretch to form a window-like thin membrane without breaking - Windowpane Test ].
  • Shape the dough  into a smooth ball and place in a greased  bowl.  Cover with  clingfilm.  Then place it in a warm, moist and draught-free place to allow the dough to rise until doubled.
    [To determine if the dough has risen long enough, poke a floured finger into the  dough.  When you remove your finger, the dough shouldn't spring back at all.  If the dough springs back immediately, it is under-proved and needs more time to proof further.]
  • Once the dough has doubled in size, press down gently on the dough to deflate it.
  • Turn the dough out onto a lightly oiled work surface.  Divide equally into 10 portions.  Roll them into balls and let them rest for 15 minutes.
  • Working with one piece at a time, flatten the dough and roll into an oblong shape. 
  • Place the dough onto a greased tray.   Loosely cover with clingfilm and let them rise until just about doubled in size.
  • Brush the buns with eggwash and snip a cross on the bun with scissors and place some garlic butter onto it. Bake in a preheated oven (175 degrees C) for about 15 minutes or until golden brown. 

Garlic Butter

100g butter, softened
3 cloves garlic
salt & pepper to taste
parsley (I used dried parsley)
  • In a mortar and pestle, pound the garlic until fine. Mixed with the butter, salt and pepper until combined.

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