My tray of buns right out of the oven, double glazed to give it the faux buns look. Once with egg wash for the colour, that was before baking. And once again with melted butter to give it taste and shine, after baking.
The filling consist of milk powder, sugar, butter and salted egg yolk. It's an Asian style bun and I don't think any non-Asians could take it! But because I am an Asian, I love this one so much. If you like things like salted custard steamed buns, you will like this one. The dough itself is worth all the mention. It's eggless. We all know how eggs help dough rise better and yada yada....but this one, it's the long proofing time that gives it the fluffiness. If you have the time, don't rush through the rising process. The long fermentation makes it so fluffy and airy that you gotta even be careful when glazing them with egg wash!
The down side, I make 10 buns and can't tell if it's still soft until the third day because they all disappeared on second day. But on second day, it was way yummier than the first day itself. And the filling leaked because I am terrible in wrapping them up. Alright, not so terrifying but 3 out of 10 of them leaked and 10 out of 10 of them have off-centred filling like this:
I reckon they look good whole but I also want to show you how horrible my wrapping skill is! Oh well... they tasted good so it's a real winner. I am so gonna vary the fillings or maybe just leave them plain. I will update! For now, here is the super duper awesome reipe adapted and modified from Yum Yum Magazine, Volume 55. It's some Chinese Malaysian Recipe Magazine....here it is:
Salted Egg Yolk and Butter Cream Buns
(makes 10 medium size buns)
250g bread flour
2 tbsp sugar
1 tsp + 1/4 tsp instant dry yeast
2/3 cups warm water
25g chopped butter
In a large bowl, whisk together the bread flour, sugar and instant yeast together. Make a well at the centre and add in the warm water. Gently knead with hand until a dough form. Turn it out onto a clean work surface and briefly knead a little. Add in the butter and knead 20 to 30 mins if by hand or according to your breadmaker's instructions. The butter will be incorporated well and you willl get a smooth,shiny, elastic and satiny looking dough. It is slightly sticky so feel free to add more bread flour if you wish.
Place it in a lightly greased clean bowl and cover it with a damp cloth. Let it proof and rise slowly in a warm spot for an hour. It' summer here in Australia now so mine was doubled in size in just 45 minutes.
After an hour has elapsed and that your dough has doubled in size like this:
Punch out the gas from dough using your knuckles a couple of time and turn it out on the work surface to knead again until smooth. Form 10 balls (recipe says approximately 52g each but I only manage 47g each which was why I said feel free to add bread flour until it is no longer sticky at all!) Form it into tiny round balls and let it rest for 10 minutes.
Finally, wrap them up with the filling and arrange them on a greased baking tray, seam side down (you can choose to line or not line the baking sheet but I did). Make sure you seal them tightly else filling will leak when buns are baked. Now, cover them with a damp cloth again and let them rise one last time for an hour before popping them into the oven to bake.
Just before popping them into the oven, generously glaze them with egg wash (1 egg + pinch of salt, beat together) like this:
So they all would look like this:
I sometimes like faux looking buns so I generously egg wash them. You don't have to be so liberal with it if you're not crazy like me.
My tray of buns right out of the oven after baking them for 15 minutes in a 200°C preheated oven. You can tell my stupid oven is sucky can't you. The 4 buns on top row is those nearest to the heat facing the fire. It's a very unevenly heated oven, no fan-force no nothing. In fact, it's not even a convection oven, it's a fire powered oven. Hard to say, I might just snap a picture next time!
And finally, because the world is a crazy place to live in and you only live once, liberally brush melted butter over the baked buns and stand 10 minutes before serving. This gives it a very shiny coating and taste better.
Filling: Make this during your first proofing of the dough
2.5 tbsp icing sugar
1/2 tbsp plain flour
50g milk powder
50g chopped cold butter
1 small salted egg yolk, steamed until cooked
Plac the icing sugar, flour and milk powder in a food processor and pulse 6 seconds. Add in the butter and cooked yolk and pulse again until combined and crumbly. Working quickly before butter start melting, form them into 10 equal balls (about 15g each) and roll them into ball. Chill them until needed.