I loved the look of these buns when I first saw them on my mind patch blog. They look like baby’s bottoms. And they were so pillowy soft when first baked, I had to use the baking paper to lift them out. Have a look at this texture.
Tastewise, they were a little sweet and can be eaten on its own. I have simplified some steps and the final texture was no different.
- 225g bread flour
- 25g cake flour
- 1/2 a beaten egg
- 3/4 tsp yeast
- 150g fresh milk
- 20g condensed milk
- 30g salted butter (if using unsalted, add 1/4 tsp salt)
- 40g fine sugar
- Add all ingredients except butter. Start to knead the dough using dough hook for 5-8 mins, until a smooth dough forms. Then add in butter and knead for about 8-10 mins.
- Do the membrane or window pane test.
- Now using a silicone spatula (which is quite non-stick), tuck in the rough edges and loose dough bits, to form a smooth ball of dough. Cover with cling wrap and proof for 1 hour.
- After one hour, the dough should have doubled in size. Lightly flour the top, and turn out onto a floured surface. At this point, you should have a small pile of flour nearby to flour your hands and the table top. Flatten the dough and divide into 9 portions. Roll into round doughs, cover and rest for 10 min.
- Stretch out each portion, flatten and roll tightly. Pinch the sides down and form a round ball.
- Place the dough into a lined baking tray and spray some water onto the dough. The baking paper is important for lifting the buns later. After 40 to 50 mins of proofing, the dough will have double in size, use a sieve to flour the top as shown.
- Place the tray into an oven preheated to 180 deg C, then turn down immediately to 160 deg C. Bake for 10 min. Then turn down to 150 deg C and bake for another 12 mins.
- You will see the dough rising during this slow bake to over the brim of the tray. Buns are done when they turn golden brown. Lift out with baking paper immediately to cool over wire rack.