Why do people build things? I love reading biographies of entrepreneurs. What comes through clearly, besides their passion and perseverance, is the thought that ‘I built it because I needed something like this’. And of course no one made such a thing at the time.
I have been writing this blog for nearly 12 years and sometimes I think I should change its name. Listening to Neil Diamond’s Girl, You’ll Be A Woman Soon (whilst making a puzzle) made be blush somewhat because I was already in my late 40s when I started sharing my recipes on this platform. If I had any inkling it would have such longevity I should have called it something like Grandma Gochugaru. But I take heart that Lois Maxwell played the role of Miss Moneypenny in the James Bond films for 23 years until they had to retire her. I am good as a ‘Miss’ for another 10 years.
I started this blog because I can almost never find the scrap of paper or the newspaper cutting with the recipe I want to keep/ use/ pass on. On purpose it has no advertisements or subscription fee. It’s a privilege to share what you have if you are able to do so.
There are two frustrating things about this blog: 1) some of the oldest posts have a quirk which means the photos don’t show up although they exist and 2) sometimes I include a recipe as part of a bigger item and it is not easy to just call up that recipe. Examples of the latter are Christmas Red Cabbage and Milk Bread.
I am starting the rectification process, beginning with Milk Bread. This recipe is used in Hot Dog Flower Buns and Tuna and Sweetcorn Buns. The original recipe is from Mooncakes and Milk Bread by Kristina Cho, published by Harper Horizon, ISBN 978-0785238997. Her recipe for milk bread, what she refers to as The Mother of All Milk Breads, is here. On Ms Cho’s website there is a recipe for Sweet Potato and Rosemary Milk Bread Rolls which I may try soon.
My recipe below has been adapted for use with a Thermomix, uses metric measurements and baked in a fan-assisted oven. This time I have reduced the sugar. The starting point is the tangzhong. This is a paste (roux in French) made from milk and flour. An explanation is here and the ratio is 1 part flour to 5 parts milk.
For the Milk Bread:
150 g full-fat milk + 30 g bread flour, for the tangzhong
190 g full-fat milk
1½ teaspoons easy bake/ quick/ instant yeast
25 g unrefined caster sugar
500 g bread flour
¾ teaspoon fine sea salt
85 g beaten egg (use the remainder for the egg wash)
85 g unsalted butter, softened
rest of egg + 1 tablespoon double cream, for the egg wash
sesame seeds for sprinkling over
You will also need two lined baking sheets for the larger rolls, or 2 x 20 cm square pans for the small dinner rolls. Oil a large mixing bowl with 1 teaspoon of sunflower or rapeseed oil. My recipe is specifically for use with a Thermomix.
How to Make:
First make the tangzhong. Place 150 g full-fat milk + 30 g bread flour in a small saucepan over low heat. On my electric hob this is level 6. Stir the mixture vigorously for around 3½ minutes. This will result in a soft paste.
Remove the paste from the warm pan and place in a bowl to cool down. Place the tangzhong next to the other ingredients you are using for the dough.
Start on the bread dough. Place 190 g full-fat milk + 1½ teaspoons instant yeast in the TM bowl. Warm 2 minutes / 37 C / speed 2.
Add 25 g sugar, 500 g bread flour, ¾ teaspoon salt, 85 g egg and 85 g butter. IMPORTANT: now add the cooled tangzhong. Knead 3 minutes / dough function.
Using an oiled silicone spatula, scrape the dough into the oiled bowl. Pull the sides of the dough gently towards the middle, then turn it over to make a ball. Cover the bowl with cling film and leave in a warm spot to proof until doubled in size. This take around 1½ hours (or 1 hour in an oven with a dough-proofing function). You can also keep the dough overnight in the refrigerator, to have a longer proof of 8 hours. Bring the dough back to room temperature before continuing with the recipe.
After the first rise, divide the dough into 10 portions, around 100 g each. For small dinner rolls, divide the dough into 18 balls of around 60 g each (place 9 rolls in each square baking pan). I weigh each portion out to ensure uniformity.
Roll each dough ball into a circle, then gather the edge of the dough towards the centre. Twist the top of the dough together and turn upside down, forming a bun.
Place the bun onto the lined baking tray. Repeat with the remaining buns.
When all the buns have been formed, cover with a piece of cling film and proof for around 45 minutes.
Towards the end of this second proofing heat the oven to to 180 C / 160 C fan. Beat 1 tablespoon of egg with 1 tablespoon of double cream and use this egg wash to brush the top of the buns. Sprinkle over the sesame seeds.
Bake the buns for 20 minutes until golden brown.
Let the buns cool down before eating.
