SpecialFlavour

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.