Thai Milk Bun Recipe

Thai milk bun is really viral. Many people flock to buy through jastiper. There have even been cases of milk buns being confiscated and thrown away because they were considered import violations.

I'm curious, but I don't think anyone would entrust it to Thailand to buy it. Soon there will be lots of people selling here hehe.

And the trusted chef then implemented this Thai milk bun recipe. He is really good at cooking and has tasted the original taste of Thai milk bun.

So I really believe in his remake recipe.

And today try making it, so I don't get curious. Does it match my imagination hehe?

Material

300 grams of high protein flour

4 grams instant yeast

3 grams of salt

25 grams of sugar

200-210 ml cold milk

30 grams unsalted butter

Filling:

250 grams of liquid whipping cream, cold

1/2 tsp vanilla extract

1/8 tsp salt

65 grams salted butter

70 grams of sweetened condensed milk

Toppings:

100 grams unsalted butter

10 grams of sweetened condensed milk

Sprinkled :

Blancia sugar + powdered milk

First, how to make Thai Milk Bun bread dough:

1. Mix high protein bread flour with instant yeast, stir briefly for about 1 minute.

2. After that, also add granulated sugar and salt, stir briefly,

3. Add sweetened condensed milk, followed by cold liquid milk while stirring until mixed, 

5. Then sprinkle powdered blancia sugar,

4. Then add softened unsalted butter, then stir with a mixer on slow speed,

5. After the butter is mixed with the dough until smooth, increase the mixer to medium speed,

6. Rub butter on your hands, so the dough doesn't stick to check whether the dough is smooth,

7. Rest the bread dough until it rises in a closed container for 30 minutes,

8. Prepare an aluminum foil container measuring 184 x 137 mm (type OIV 705) to divide the bread dough,

9. Divide the dough into pieces weighing 32 grams, if you use the recipe measurements from chef Luvita Ho you will get approximately 18 pieces (3 pans),

10. Roll the bread dough into a round while hitting it so that there is no air left,

11. Put 6 circles of bread dough into a container, giving a distance between each dough.

12. Then cover the resting bread container again for 45-50 minutes, until the dough rises and the bread sticks together,

13. After 25 minutes, preheat the oven to 140-145 degrees (top & bottom fire),

14. Then after the bread sticks together, or the dough in the container is full without any distance. Bake the bread in the preheated oven for 13-14 minutes,

15. Remove from the container then wait until it cools.

Second, to make the filling or bread filling, chef Luvita uses whipping cream which is beaten with salt until soft thick then mixed with skm and salted butter:

1. Mix cold, unflavored liquid whipping cream with salt,

2. Add vanilla extract, stir until it becomes soft thick,

3. Add salted butter that has been softened or soft, don't add cold butter,

4. Then stir until smooth,

5. Put the filling mixture into the plastic triangle.

Third, to make the bread topping which is butter cream, you will need to use a little SKM or sweetened condensed milk:

1. Add sweetened condensed milk to the unsalted butter, just a little so it has the taste,

2. Beat the SKM mixture and unsalted butter until the mixture expands.

Fourth, after the bread is cooked, the filling and topping are ready, it's time for us to mix and match them so that they become one unit:

1. Put the bread back into the pan,

2. Cut out a small piece of the inside of the bread so it's easy to put the filling in, 3. Fill the bread using the filling that has been made,

4. Spread the butter cream or topping that has been made onto the bread, according to taste until evenly distributed,

5. Then sprinkle powdered blancia sugar,

6. And finally, sprinkle powdered milk over the thin bread,

7. Put the bread in the refrigerator for 30 minutes so that the bread cools down,

8. Once cool, the bread is ready to eat.

This bread is very soft. Nice. The only thing I think is too much is the topping with sugar and powdered milk.

The food becomes messy, both on the hands and in the mouth. And a lot of it gets spilled if you don't catch it on a small plate.

Without the sugar and powdered milk topping, it seems to taste really good.