Sable Bun with Milky Filling (Naisu Bread)
This is my favorite Taiwanese bread. It’s no secret that I absolutely love milky paste, and I love this Taiwanese bread that has a sweetness and delicious.
A: Body of Bread::
High-gluten flour (Bread flour) 180gLow-gluten flour (Plain flour or Cake flour) 40g
Milk Powder 15g
Granulated sugar 30g
Salt 3g
Dry Yeast 3 g
whole egg 20 g
ice milk 110 cc.
Unsalted butter 20 g
Naisu (Milky paste) filling::
Unsalted butter 70 g
Sugar 50 g
whole egg 20 g
Milk powder 70g
Sugar 50 g
whole egg 20 g
Milk powder 70g
salt 3g
In large bowl, beat shortening and butter with mixer until light and fluffy, add sugar, beating well on medium speed. When all sugar has been mixed in. Gradually add egg ; beat at medium speed until light and fluffy. Add milk powder and stir.
Topping::( streusel )
Unsalted butter 30g
Granulated sugar 30g
Low-gluten flour (plain flour) 70g
Softened butter + sugar, stir
adding a plain flour, knead by hand to small particles.
Granulated sugar 30g
Low-gluten flour (plain flour) 70g
Softened butter + sugar, stir
adding a plain flour, knead by hand to small particles.
Method:
Preheat oven to 200 C.
ice milk + salt + egg + sugar + Bread flour + Plain flour + milk powder+ yeast , add all Ingredient A: to the bread machine and mixed evenly knead. And then, fermented for 40 mins. After 40 minutes of fermentation, the dough becomes 2 ~ 2.5 times large. Using a dough scraper cut the dough into 6 equal pieces. Shape each dough piece into a nice round ball, pulling from all the sides and tuck into the bottom. Rest the dough for 15 minutes at the room temperature. After resting, flatten the dough with your hand, then put 35 g of milky paste in the middle of the dough. Then pull all sides of the dough around and wrap the red bean paste tightly to seal. Cover the dough with plastic wrap to prevent from drying. Let the dough rise in a warm place until the dough has doubled in size, about 40 minutes. Brush all sides of the dough with an egg wash, you can simply sprinkle streusel on top.
Bake in a oven at
180 C for 15 mins.ice milk + salt + egg + sugar + Bread flour + Plain flour + milk powder+ yeast , add all Ingredient A: to the bread machine and mixed evenly knead. And then, fermented for 40 mins. After 40 minutes of fermentation, the dough becomes 2 ~ 2.5 times large. Using a dough scraper cut the dough into 6 equal pieces. Shape each dough piece into a nice round ball, pulling from all the sides and tuck into the bottom. Rest the dough for 15 minutes at the room temperature. After resting, flatten the dough with your hand, then put 35 g of milky paste in the middle of the dough. Then pull all sides of the dough around and wrap the red bean paste tightly to seal. Cover the dough with plastic wrap to prevent from drying. Let the dough rise in a warm place until the dough has doubled in size, about 40 minutes. Brush all sides of the dough with an egg wash, you can simply sprinkle streusel on top.
