This is just another variation of the baby soft milk bun recipe I have always used, but I just replaced the 230ml liquid with 250g of yogurt milk I've made using my breadmaker. The buns turn out to be really soft and it doesn't has the sourness from the yogurt.
Without the addition of any softener or bread improver, this recipe still yields very fluffy bread and the bread remains soft for at least 24-48 hours if well kept in an air tight container. I’ve also taken out the egg and replaced the liquid of this recipe to milk or baby food puree, making it a perfect snack for kids and toddlers. This recipe is also great with a bread maker.
This recipe involves the preparation of a starter dough (or known as scalded dough). The reason for this is to partially break down the gluten in the bread flour, thus creating more volume and fluffiness to the bread (the soft bread that I wanna bake for my baby).
Recipe adapted from Alex Goh's Magic Bread.
Makes about 9 buns (about 100g each)
Starter dough / Scalded dough
100g bread flour
70g boiling water
To prepare the starter dough, pour boiling hot water over flour and stir with folk until combined into a slightly tacky dough. Cover and chill in the refrigerator. Keep for 20min before use, can keep up to 12hours in refrigerator.
300g bread flour
50g oat flour/ wholemeal flour (optional, if not just replace with all purpose flour/plain flour)
50g all purpose flour/ plain flour
3tbsp brown sugar
Pinch of salt
1tbsp instant dry yeast
250ml plain yogurt milk (made from breadmaker)
60g grapeseed oil
For the Main Dough:
1. In a big bowl, mix together bread flour, plain flour, brown sugar and salt. Add in oat flour. Add instant dry yeast and mix well. Form the flour mixture into a well. Add liquid (water or milk or puree) and oil. Mix to combine. Tear the starter dough in little pieces and knead into the main dough. Knead for 10-20 minutes until smooth and elastic. During hand kneading, the dough also needs to be thrown onto the working surface once every few minutes between kneading to improve the dough structure. (I usually just pick up the dough to about head-high and throw it down onto the working surface few times every few minutes between kneading.)
2. At this stage the dough should be able to be pulled and stretched into a thin membrane (Refer to picture no. 4 and 5. window pane test: Grab a ball of the dough and try stretching the dough until it is as thin as a membrane without tearing), another test to know if it’s ready is the poke-a-hole test. Use your finger to poke a hole in the centre of the dough. The hole should not bounce back. It’s ready if it passes both test. The dough should be slightly tacky but not sticky or moist.
|Picture no. 4 Window pane test|
|Picture no. 5 Window pane test|
First Proof/ Rise
Form the dough into a round ball and let it rise until double in size in a large greased bowl, cover with cling film (should take about 1 hour in warm weather, longer in winter months). Optimum room temperature for this first prove is 28°C with a humidity of 75%. To test if the dough has risen properly, dip a finger into bread or plain flour and poke down into the centre of the dough as far as your finger will go and pull out again – the hole should remain if it is ready (refer to picture no. 6). If the dough springs back, then it is not ready, continue to proof further.
3. Punch down (picture no. 7), knead and form into a ball shape. Then divide into small portions, about 60-100g each. Form each into balls and let rest for 10 minutes.
4. Shape and fill the buns (optional). Brush top of bun with egg wash/ water or milk.
My choice of topping: chopped pumpkin seeds and brown sugar.
Second Proof/ Rise
Place all finished buns on a greased baking sheet, lightly cover with cling film, and let rise until double in size (about 1 hour in warm weather). Optimum room temperature for this final prove is 38°C with a humidity of 85%.
5. Bake in preheated 170°C oven for about 16 to 20 minutes, or until golden brown. Oven temperature may differs according to make of oven.