Prep 4 hrs
Cook 15 mins
You can use this to create traditional chinese bakery buns at home. I got this from Jo's Deli Bakery, with some revisions of my own :)
- 480 g high-protein flour, non-sifted
- 70 g caster sugar
- 20 g soya flour
- 5 g salt
- 10 g instant yeast
- 25 g butter or 25 g margarine
- 1 egg
- 220 ml water
- Combine flour (s), castor sugar, soya flour, bread improver, instant yeast, water and egg in a mixing bowl.
- Mix the ingredients, at low speed (Speed 1 of Kenwood 800W), with dough hook of mixer (or by hand).
- When all ingredients are just blended, add salt and continue to knead until the surface of dough looks smooth.
- This process takes about 10 minutes.
- Add butter/margarine.
- Use medium speed (Speed 1. 5) to continue kneading dough for about 10 minutes.
- Increase to medium-high speed (Speed 2) and knead for further 10 minutes.
- The dough should be elastic and no longer sticky at this stage.
- To test, stretch a pinch of dough.
- This dough should form a thin membrane before it breaks.
- Place dough in an oiled stainless steel bowl.
- Make sure the whole dough is oiled.
- Cover with a damp tea towel.
- Leave in warm place for first rising for about 60-90 minutes until doubled in size (Pic. 4).
- Use the"finger-tip" test to check if the dough has fully risen.
- Punch the dough down to release gases produced in the proofing process.
- The dough should weigh around 850g.
- Divide the dough according to weight called by recipe.
- Roll and then rest the dough for 5 minutes before going on to shaping and second rising as directed in the recipe.