SPONGE % g
bread flour 70 420
yeast 0.8 5
cold water 42 250
112.8 675
DOUGH
AP flour 30 180
Baking powder 2 12
yeast 1 6
milk powder 6 36
bread improver 1.5 9
salt 1.5 9
sugar 12 70
bread improver 1.5 12
egg 5 30
water (cold) 8 48
butter 12 72
191.8 1147
METHIOD
Prepair sponge by mixing flour, yeast and water on 1st speed for 3 minutes.
Ferment for 4hours until dough is about 3 to 4 times the original size.
Prepare the dough by adding all the dry ingredients into the mixing bowl.
Pour in cold water and eggs followed by sponge cut into a few pieces and mix on slow speed for 1 minute.
Change to medium speed and mix to 5 minutes until dough comes together.
Add butter in stages over 1 minutes on 1st speed.
Continue mixing on 2nd speed for 10 minutes until dough is fully developed.
Rest the dough for 10 minutes and roll out into a sheet 1 cm thick.
Using a doughnut cutter, cut the dough into 50g pieces. Transfer onto a perforated tray.
Prove for 30 minutes and then fry in hot oil at 180 C.
Sweet bun
SPONGE % g
bread flour 70 560
yeast 0.8 7
cold water 42 335
112.8 902
DOUGH
bread flour 30 240
yeast 2 16
salt 1.5 12
sugar 20 160
bread improver 1.5 12
milk powder 4 30
cold water 4 30
egg (cold) 10 80
butter 15 120
200.8 1602
METHIOD
Prepair sponge by mixing flour, yeast and water on 1st speed for 3 minutes.
Ferment for 4hours until dough is about 3 times the original size.
Prepare the dough by adding all the dry ingredients into the mixing bowl.
Pour in cold water and eggs followed by sponge cut into a few pieces and mix on slow speed for 1 minute.
Change to medium speed and mix to 3 minutes until dough comes together.
Add butter in stages over 2 minutes on 1st speed.
Continue mixing on 2nd speed for 4 to 5 minutes until dough is fully developed.
DIvide dough into 60g piece and round it up
Rest the dough for 10 minutes and flatten dough with the palm of the hand.
Wrap filling of your choice and place on a baking tray.
Allow dough to prove at 37 C for 30 to 45 minutes or 1 1/2 hours at room temperature.
Brush whole eggs on the surface.
Bake at 180 C for 12 to 15 minutes until buns turn golden brown.
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