Made and shaped these milk buns like a ribbon. The buns still stay soft even on the next day.
I added 70% dark chocolate, waited awhile for the chocolate to set in the buns.
Recipe (adapted from 原味）
A
bread flour 200g
milk 130ml
instant yeast 1/2 t
Combine all and knead. Proof for until the dough increases in double size.
B
dough A,
plain flour 70g
cake flour 30g
whipped cream 75ml
milk powder 20g
sugar 30g
salt 1/8 ts
milk 10ml
unsalted butter 30g
Combine and knead. Proof for 40mins. I divided n shaped them into 10pc. Proof for 50-60mins until the dough increases in double size. Bake in preheated oven at 170d for 18-20mins.
cendrinebakes.wordpress.com 