I don't know much about food styling, composition, etc...everything is done by 'gut feel'...so please bear with me for my sub standard photography skill. I feel so ashamed of myself for using a good camera but producing something that is as good as taken with an idiot proof one(^^!)
We don't really like the cream filling though...the texture was a little 'sandy'...likely due to the milk powder. My younger son suggested that the next time I were to make them again, I should wrap the buns with grated coconuts mixed with that 'brown sugar' (gula melaka or palm sugar) we bought from Malacca...I know exactly what he was talking about :)
65度C汤种奶酥面包 (milk butter buns)
tang zhong (water-roux):
25g bread flour
210g bread flour
56g cake flour
20g milk powder
42g caster sugar
1/2 tsp salt
6g instant yeast
30g egg, lightly beaten
84g tang zhong (water-roux)*
22g unsalted butter
70g unsalted butter
30g icing sugar
1/8 teaspoon salt
30g egg, lightly beaten
1 tablespoon corn flour
80g milk powder
some desiccated coconut
to make filling:
* Beat the butter with icing sugar, salt, until light and pale. Dribble in the beaten egg, mix well after each addition. Sieve over the corn flour and milk powder. Mix with a spatula until just combined. Do not over mix. Divide the mixture into 9 portions (the mixture is quite wet and sticky), use either an ice cream scoop or scoop with a measuring tablespoon and place on a plate. Let the mixture chill in the fridge until needed.
to make tang zhong:
* Place 25g bread flour in a saucepan. Add 125ml water, mix till smooth, making sure there are no lumps of flour. Cook over medium to low heat, stirring constantly with a hand whisk to prevent it from burning. Within 1 to 2 mins, the mixture will start to thicken, stop when you see traces in the mixture for every stir you make with the hand whisk. The 65degC tang zhong is ready. Immediately transfer the hot tang zhong into a bowl and cover it with a cling wrap, making sure the cling wrap sticks onto the surface of the mixture. This is to prevent a film from forming on the surface. Leave to cool completely before using it.
to knead dough by bread machine:
* Place water, egg, tang zhong (use 84g), sugar, salt, bread flour, cake flour, milk powder in the pan of the bread machine (according to the sequence as stated in the instruction manual of your bread machine). Make an indentation on the flour and add in the instant yeast. Select the Dough function of the bread machine and press start. Leave the lid of the machine open (this is to prevent over heating). After about 10mins of kneading, add in the 22g of butter. Let the machine continue to knead the dough. After the kneading cycle has stopped (20mins), Stop and Restart the machine. Continue to let the machine knead for another 20mins. Remove dough from the bread pan. (Note: refer this post for instructions on how to knead dough by hand.)
* Place dough in a lightly greased (use vegetable oil or butter) mixing bowl, cover with cling wrap or a damp cloth and let proof in room temperature (around 28 to 30 degC) for about one hour, or until double in bulk.
* Remove the dough from the bowl and give a few light kneading to press out the gas in the dough. Divide the dough into 9 equal portions (60g each). Roll each dough into smooth rounds, cover with a damp cloth or cling wrap and let the doughs rest for 10mins.
* Remove the chilled filling from fridge.
* On a lightly floured work surface, roll each dough into a round disc (I used my hands). Press out any trapped air as you flatten the dough. Wrap each dough with one portion of the filling. Pinch and seal the seam tightly. Brush top with some water, then coat with desiccated coconut. Place dough seam side down on a greased (or lined with parchment paper) baking tray. Space doughs two inches apart to allow them to expand. Cover with damp cloth or cling wrap and leave doughs to proof for the second time for about 40mins, or until double in size.
* Bake in pre-heated oven at 180 deg C for 15 mins or until golden brown. Remove from oven and transfer to wire track to let cool. Once cool, store immediately in an airtight container.
Recipe source: 65度C汤种面包, 陈郁芬