Love these soft buns.
Sponge Dough
bread flour 214g
cold milk 128g
instant yeast 2g
Combine all into a dough. Proof for an hour at room temperature and then store in the fridge to proof further for 14-16hrs.
Bread Dough
bread flour 92g
milk 12g
egg 30g
instant yeast 3g
salt 5g
gula melaka 60g
milk powder 12g
unsalted butter 30g
Thaw the sponge dough and tear it into smaller pieces. Combine all the bread dough ingredients together with the sponge dough except butter. Knead until the dough is formed. Add in the butter and continue to knead until the dough becomes elastic and smooth. Set aside for 10mins. Divide the dough into 40g each. Shape accordingly and arrange them on a greased tray. Proof for an hour. Bake in preheated oven at 170d for 12mins.
Recipe Cr siewhwei80
cendrinebakes.wordpress.com 