奶香牛角面包 Horn Milk Buns

No need first proof and no need window pane for this popular bun from Taiwan. The texture is meant to be more heavy and not the usual Asian soft breads, try if you like a bun with more bite.

Recipe (adapted from Fuchang Huang, makes 7)

  • 250g plain flour
  • 45g sugar (12g for savory version)
  • 12g milk powder (optional)
  • 1 egg (reserve 1 tbsp for eggwash)
  • 1 tsp yeast
  • 65 ml milk
  • 1/4 tsp salt (2/3 tsp for savory version)
  • 45g butter

Method

1. Add all ingredients except butter and salt and knead till a rough dough. Then add salt and butter and knead till elastic, no need for window pane. Note that butter takes some time to knead in.

2. Without proofing, divide into 7 portions about 60+g each. Roll into round doughs. Rest 20 min.

3. Turn each dough over, fold into half. Roll into carrot shape.

4. Repeat for all.

5. With the seam side up, use a rolling pin and roll to about 30-35 cm.

6. Use scraper and make a cut as shown. Fold down the top 2 sides.

7. Roll up. Place onto baking tray and shape to a crescent. For the horn tips, use fingers to roll it sharper.

8. Proof in a closed oven for 50 min, with a cup of hot water.

9. After proofing, mix egg and water 1:1, and egg wash. Sprinkle black sesame.

10. Bake at 190 deg C for about 15-20 min, till golden brown.

Advertisements

2 Comments Add yours

  1. chefkreso says:

    These buns look perfect like the ones they make in a bakery near my house..

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s