MILK BUN (eggless)

Name: MILK BUN (eggless)
Cuisine: American
Ingredients: 2 cups bread flour (about 250 grams); 1 tablespoon sugar (about 15 grams); 1 1/2 tablespoons room temperature butter (about 20 grams); 1/4 teaspoon salt; Starter ingredients; 3/4 cup warm milk (about 190 grams); 1 teaspoon sugar; 1 teaspoon instant yeast; Filling ingredients; as needed chocolate chips,; as needed cheese,; Glaze ingredients; 1 egg yolk + 1 tablespoon water (thin it out)

Anik wina @cook_7504253

Taipei, Taiwan

Sharing is fun, especially when it's beneficial for others 😀
This is the bread I made yesterday by hand without a mixer and without eggs. The person who gave me the recipe didn't name this type of bread, but I noticed it uses a lot of milk, and it's super moist with a taste and texture like Taiwanese bread—savory, light, and fibrous. You can add sweet or savory fillings or toppings without changing the recipe.
Let's take a look at the recipe if you're interested 😄😄

Anik wina @cook_7504253

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Ingredients

2 cupsbread flour (about 250 grams)
1 tablespoonsugar (about 15 grams)
1 1/2 tablespoonsroom temperature butter (about 20 grams)
1/4 teaspoonsalt
Starter ingredients
3/4 cupwarm milk (about 190 grams)
1 teaspoonsugar
1 teaspooninstant yeast
Filling ingredients
as neededchocolate chips,
as neededcheese,
Glaze ingredients
1egg yolk + 1 tablespoon water (thin it out)

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Steps

1

Mix the starter ingredients and let sit until foamy, about 10 minutes.
2

Mix the flour and sugar, then add the starter mixture. Knead until halfway smooth.
3

Add butter and salt, then knead until smooth and elastic.
4

Shape into a ball and let rise until doubled in size. Punch down the dough, then divide into 10 pieces (about 52 grams each). Shape each piece into a ball, flatten, add filling, and reshape into a ball.
5

Place on a baking sheet lined with parchment paper, and let rise again for about 40 minutes until doubled in size.
6

Brush with the glaze and sprinkle with sesame seeds if desired (to taste).
7

Preheat the oven to 340°F (170°C) with top and bottom heat. Bake on the lower rack for 12 minutes, then move to the middle rack for 2 minutes (adjust according to your oven).
8

Remove from the oven and let cool, then store in an airtight container.