Everyone agrees that this #softmilkbunclub recipe from
@sulyntan is such a versatile recipe. It’s easily transformed to vegan recipe by replacing the milk with plant based milk.
We can tweak it into Pandan bun by replacing milk with Pandan infused coconut milk and butter with coconut oil. Or adding in a tablespoon of cocoa powder or matcha powder to make it into chocolate or matcha buns. I’ve made it several times as well and use it for sausage roll and mayo-ham bread.
The recipe has been shared by many and @sulyntan also has a VERY detailed step-by-step recipe on her website.
Last Friday, I doubled the recipe and make it into 8 burger buns and 10 small chocolate marble buns with chocolate chips fillings. ☺️
Kids are delighted with the chocolate bun and hubby enjoyed the burger dinner.
Total dough for double recipe is around 960g.
🍫For marbled chocolate milk buns:
– 30g -32g per bun with 6g of chocolate chips.
– mixed a teaspoon of cocoa powder in half of the dough(150g).
– 15g plain dough plus 15g cocoa dough per bun.
– Baked the 10 chocolate marbled buns in 9inch chiffon cake tin for 17 mins at 150deg.
– shaped these small buns first so send this for baking first. While letting the burger buns proof for another 17 mins 😜
🍔For burger buns , 80g per bun.
– Brush some water (I ran out of milk) and sprinkle sesame on top.
– Let proof till doubled and bake at 150deg for 22mins
