Ermine Butterceam Buns

(A) 100g fresh milk
      15g condensed milk
      20g unsalted butter
      2 tsp vanilla extract

(B) 30g raw sugar
      30g beaten egg
      1/4 tsp salt

(C) 180g bread flour
      20g top flour

(D) 1/2 tsp instant dry yeast

Directions:

1. Warm up (A) in a rice cooker using "warm" function for about 10-15 mins to melt the butter. (Note: Let the mixture rest in room temp for 5 mins before adding to bread maker to avoid affecting the yeast)
2. Pour the warm (A) & (B) into the bread maker.
3. Mix (C) before adding on top of the (A) & (B).
4. Make a well in the centre of the flour & pour in (D).
5. Select "dough" or #10 function & press start.  The process will take about 1:30 hour to complete.
6. Invert the dough out of the bread maker & onto a floured work top.  Press down the dough to release the trapped air.
7. Divide the dough into 49-50g each & roll the dough up, pull down the sides & seal at the bottom into a small dough ball.  Cover & let the dough balls rest for 15 mins.
8. Take a dough ball & roll into a round disk, fold the top & bottom end towards the middle.  Then fold half & pinch to seal the joining edges.
9. Coat the bottom of the dough with some flour & arrange on the baking tray.
10. Give the dough a pumps of water & transfer to a closed & warm oven to undergo second proofing for about 30-40 mins or till the dough almost double in size.
11. Remove the tray of dough from the oven & start preheating the oven to 170 deg C.  Apply beaten egg over the top of the dough
12. Bake the dough for about 15 mins.  Then reduce the temp to 150 deg C. & bake for another 3 mins or till the top becomes golden.
13. Transfer the buns to a wire rack to cool down. After the buns have cool down, slit the bun in the centre & pipe ermine frosting (recipe here) along the slit.