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
50g Flour
40g Egg
40g Egg yolk
5g Yeast
3g Salt
20g Condensed milk
65g Sugar
40g Whipping cream
55g Milk
45g Butter
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...........
3 comments:
ui ui
have u ever tried Water roux buns before?
Wei, sorry busy busy these few days. Yes, water roux is also called 汤种（tang zhong), u can find recipe of this type of bread in my banana yeast buns & Hokkaido milk loaf, very very soft & fluffy, u got a mixer already or r you going to knead with your hand like champion Jo ?
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