Homemade Morning Bun using Prestige POTG 19 PCR OTG

Kitchen Products & Utensils
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Edit: Adobe Premiere Pro CC
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Ingredients:

100ml milk
1 1/2 tsp sugar
1 tablespoon dry active yeast
10 min rest
1 Tbsp Milk Powder (optional)
1 cups all-purpose flour
½ tsp salt
form dough
10g Unsalted butter
form dough - 15 min (put no more maida)
Milk & Butter - For Brushing



Method

1. Take luke warm milk & sugar in a bowl and mix well.
2. Add dry active yeast & stir well till the yeast and sugar dissolves. Set this aside for 10 minutes for the yeast to froth.
3. Add milk powder (optional) & mix well.
4. Add maida into the yeast mix and knead for a few minutes to form a dough. Add water if necessary.
5. Add unsalted butter and knead again to form a smooth and soft dough. Cover with a lid and set aside for 1 or 1 ½ hours till it doubles.
6. After the dough has doubled, knock down the air and knead for a few more minutes.
7. Divide the dough into 6 equal balls and place it in a prepared baking tray. Close with a  kitchen towel or lid for about 20 mins & leave it to raise.
8. Preheat the oven at 170 degree C with upper and lower rods on for 10 minutes.
9. Brush the buns lightly with milk on top and place the tray in the central rack of the oven with both upper and lower rods on and bake for 20 to 25 minutes at
the same temperature.
10. Allow it to sit inside for 2 to 3 minutes before taking out the tray. Serve warm with milk, tea or coffee.

This video is only for educational purpose.

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