Gula Melaka Kopitiam Milk Bun





Love these soft buns.  


Sponge Dough 

bread flour 214g 
cold milk 128g 
instant yeast 2g 

Combine all into a  dough. Proof for an hour at room temperature and then store in the fridge to proof further for 14-16hrs. 


Bread Dough 

bread flour 92g
milk 12g 
egg 30g 
instant yeast 3g
salt 5g 
gula melaka 60g 
milk powder 12g
unsalted butter 30g 

Thaw the sponge dough and tear it into smaller pieces. Combine all the bread dough ingredients together with the sponge dough except butter. Knead until the dough is formed. Add in the butter and continue to knead until the  dough becomes elastic and smooth. Set aside for 10mins. Divide the dough into 40g each. Shape accordingly and arrange them on a greased tray. Proof for an hour. Bake in preheated oven at 170d for 12mins. 

Recipe Cr   siewhwei80


Leave a Reply

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

You are commenting using your 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