Wednesday, October 22, 2008
Dome Bread (小巨蛋面包）
I'm not sure why this bread is called dome bread ? This is the translation I got from Google.
When I was much younger, I used to buy this bread from bakeries in Singapore, known as 巨蛋面包.
The size of this bread sold in bakeries are much bigger, I've made them into smaller buns & I've not brush my buns with egg wash, that's why they looked 'dull' but I like my bread & buns this way !
This recipe yields 10 buns of 55g each :
250g High protein flour
40g Egg yolk
20g Condensed milk
40g Whipping cream
Mix all ingredients except butter, in a mixer bowl fitted with a dough hook until combined. Add butter & continue mixing until dough is smooth & elastic, about 15mins. Let rise in a warm place for an hour.
Punch dough down & divide them into 10 portions of 55g each. Round each dough & place on a baking tray lined with baking paper. Let rise again for 30 mins.
Bake in preheated oven of 200C for 8mins.
This is the link to the original recipe, in Mandarin.
* These buns are a keeper !! So soft & aromatic, enriched with the goodness of eggs, cream & butter, so so yummy...........