Friday, 4 September 2015

Soft Milo Buns


I enjoy milo beverage. The pairing of malt and chocolate is simply ingenious and I've used this to make these wonderfully delicious and soft milo buns for breakfast.


I love the look of these pull apart buns. Do you?


These were all snapped up the first day. It's yummy!!


Try it, make a batch of these yummy chocolate malt buns!!



Soft Milo Buns 
makes 9 buns 

Ingredients:
135g milk
250g bread flour 
50g sugar
2 tbspn milo powder
1/4 tsp salt
1 tsp instant yeast
30g unsalted butter

Milk for brushing

Method:
1. Place all ingredients into the pan except butter based on the sequence listed above or by following your breadmaker manufacturers' instructions regarding the order of liquid/dry ingredients.
(I'm using Zojirushi breadmaker. I placed all the wet ingredients first, followed by the dry ingredients. Make a dent at the centre of the flour and pour the yeast in the dent last, making sure the yeast does not touch the liquid, sugar and salt.)


2. Make the selection for 'Pasta Dough' setting on your breadmaker.
(For my Zojirushi breadmaker, I chose the 'Cookie/Pasta Dough')


3. Press start and the machine will start kneading the dough. The machine will beep after a few minutes. Press start to continue kneading. 

4. After the machine has finished its course of kneading under 'Pasta Dough' setting, make the selection for 'Dough' setting. 


5. Press start and the machine will start kneading the dough after resting for 15 minutes. Add in the butter during this resting stage.



6. Let the breadmaker do the rest.

7. When the bread dough is proofed, the machine will beep to signal the end of the 'Dough' function. Remove dough from the pan, punch it down and divide into 9 portions.



8. Roll up each dough portion into round balls and place in a lined baking tin (you can also put into individual bread casing) and let it proof for another hour.




9. Brush ball dough with milk and bake in preheated oven at 180C for 15 minutes.





10. When the buns are done, remove from the oven immediately and let it cool on a wire rack. 




littlethumbups1-1

This post is linked to – Little Thumbs Up September 2015 (Milo) – organised and hosted by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY.


Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

11 comments:

  1. Looks soft and yummy ! All snapped up ! Cos taste yummy-licious!

    ReplyDelete
  2. Hi LY,

    I can imagine... these soft Milo buns must be all gone very quickly after you took these pictures... LOL!

    Milo buns with cold milk... must be super tok kong!

    Zoe

    ReplyDelete
  3. Hi LY,
    The buns looks soft and fluffy.
    Bet it is bursting with milo aroma... :D
    mui

    ReplyDelete
  4. Hi LY,
    I tried out your recipes tonight. I added choc chips inside the bun. Bread is so soft & yummy! Kids loved it so much that I baked 2 batches. My kneading not v good, my bun don't really rise! But it's ok will practice more!

    ReplyDelete
    Replies
    1. Hi Alice,
      Thanks for trying this recipe and glad that your kids love it. Hope the buns rose in your subsequent attempt. If not, you may want to check if it is due to the yeast.

      Delete
  5. can i bake a milo loaf instead by using your ingredient?

    ReplyDelete
    Replies
    1. Hi Phay,
      Yes you can bake into a loaf bread. :)

      Delete
  6. Hi LY,

    In your instruction step 7. "7. When the bread dough is proofed, the machine will beep to signal the end of the 'Dough' function", it takes 1hr45m, right? I have the same BM as you but just to confirm. thanks!

    ReplyDelete
    Replies
    1. Hi Yummyparadise,

      I never monitor the timing so far but dough function is correct.

      Delete
  7. Hi LY, Thanks for your recipe. Can I ask for your help in trouble shooting? When I took out the dough at the end of the Step 7, the dough was very oily and wet. Is it correct? Looks quite different from your picture. Also after an hour of Step 8, the dough didn't double in size. Is it correct? Thanks for your help.

    ReplyDelete
    Replies
    1. Hi Geberra,
      The brand of the flour do affect the absorption of liquids so it could perhaps explain your experience in step 7. What you could do is to experiment and reduce your liquid / increase your kneading time.
      For step 8, if your dough did not rise, you may want to check on your yeast.

      Delete

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