Heart-shaped Milk Buns/Bread with Matcha Milk Filling
Course: Bread
Cuisine: Asian Fusion
Prep Time: 20 minutesminutes
Cook Time: 15 minutesminutes
Proof the dough twice:: 2 hourshours
Total Time: 2 hourshours35 minutesminutes
Servings: 8large buns
Calories: 333kcal
Author: Marvellina
Soft and fluffy milk buns baked in the shape of a heart and filled with delicious matcha milk powder filling. Whether it is enjoyed as a treat or given as a gift, heart-shaped bread is sure to bring a smile to the face of anyone who receives or eats it.
Combine all the ingredients for the filling. It should be a paste-like consistency.
Divide into 8 portions and roll into round balls for easier wrapping. Cover and set aside until you are ready to use it.
Prepare the dough:
Combine all ingredients for the dough, except for the butter in a mixing bowl of a stand mixer fitted with a dough hook attachment. Knead until it forms a rough dough. Add the softened butter and continue to knead until the dough is smooth and elastic. If you slowly stretch a small amount of the dough thinly, it won't break. It has reached a window-pane stage
First proofing:
Oil a large bowl and transfer the dough into the bowl. Cover and let it proof at a warm place for about 1 hour or until it doubles in size. Don't go by the time. It may take longer if the temperature is colder where you are
When you press on the dough, the indentation stays, which means the dough is done proofing. Transfer to a work surface lightly dusted with some flour
Shaping:
Punch all the air out and give it a few kneads. Divide the dough into 10 equal pieces. Flatten the dough slightly into a disc and then pull the edges of the dough and tuck to form a round shape. Roll it into smooth round dough ball. Cover and let them rest for 10 minutes
I did 3 slightly different heart shapes. Work with one dough at a time, Flatten the dough a bit and then roll it into about 4-inches circle. Put one filling in the middle. Wrap the dough around the filling. Pinch the seam to seal. Do this to all the dough and filling and keep them covered
Shape 1: Flatten the dough slightly with your palm and you can use a rolling pin to help you roll it out into a disc shape. Use a knife or a bench scraper to make a cut halfway in the middle and then turn the cut-side up
Shape 2: Roll the dough out into about 7-inch long oval. Fold into half and then half again to form a quarter. Use a knife or a bench scraper to make a cut halfway at the curve side and then turn the cut-side up
Shape 3: It's very similar to shape 2. The difference is where we make the cut. Roll the dough out into about 7-inch long oval. Fold into half and then half again to form a quarter. Use a knife or a bench scraper to make a cut halfway at the folded side and then turn the cut-side up
Final proofing:
Place them on a baking sheet lined with parchment paper, about 2 inches apart. Let them proof at a warm place until puffy. When you gently press on the dough, it slowly springs back and leaves a bit of indentation. This takes about 45 minutes to 1 hour at a warm place
Towards the end of proofing, about 10 minutes before, preheat the oven to 375 F (180 C) for convection oven and 355 F (180 C) for convection oven
Baking:
Brush the surface of the dough with egg wash and put the baking sheet in the middle of the oven and bake for 15 minutes or until golden brown. Do not overbake. If you insert a thermometer into the dough, it should read at least 190 F (88 C)
Cooling down:
Let the buns cool down on the pan for 1-2 minutes and then transfer to a cooling rack to let them cool down completely
How to store:
Once they have cooled down completely, store them in an air-tight container for 3 days at room temperature. For longer storage, wrap them in plastic wrap individually and then put inside a freezer-durable bag, push all the air out and seal. Keep them frozen for one month max. Simply thaw at room temperature before serving. You can reheat briefly in the microwave oven or in the oven at 350 F (180 C) for 8 minutes or until just warm