Friday, July 12, 2013

Cheese Kopitiam Milk Bun ---- Kopitiam Milk Bun #3

 Again ....Kopitiam Milk Bun.... A Chessy version this time

Sponge :
214 gm Bread Flour
128gm Milk
1/2 tsp instant yeast

Roughly mix the above. Cover & ferment at room temperature for 4-5 hours or covered and put into fridge directly overnight.

Main dough :-
92 gm Wholemeal Flour
12 gm milk
30 gm egg
1tsp instant yeast
1 tsp salt
61 gm sugar
12gm milk powder
45 gm butter
Additional : Mixture of cheddar Cheese & Parmesan Cheese

1) Tear the sponge dough into pieces .
2) add in all the main dough ingredients except butter
3) Knead till soft dough, then  add in the butter and knead till membrance stage.
4) Cover and rest the dough for 15 mins.
5) Divide dough into 50 gm each
6) Shape it and proof till double.
7) Sprinkle some cheese on top of the bun
8) Bake at 180 C for 12 mins.

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