Recipe source: Jaslin Yoke 海绵团 – (Sponge dough)
I double up the ingredients:
430g bread flour / strong flour
260g cold water or milk ( I used milk)
185 g bread flour / strong flour
25 g full cream milk
1 pc egg (60g)
25g Milk Powder
90g Butter (room temperature)
Method for the starter dough:
Mix all the ingredients together with the stand mixer (dough hook) until a rough dough is formed. Place in a large container and put in fridge to rest for 4-5 hours or overnight.
Remove from fridge to thaw for 30 minutes before preparing your bread dough.
For the bread dough:
1. Place the starter dough (break into pieces) in the stand mixer bowl together with the rest of the ingredients (except butter) and start kneading with the dough hook.
2. When dough has come together, add the butter and continue kneading until the dough passed window pane test. Always use low speed for kneading bread dough.
3. Allow the dough to proof for around 10 mins (I let it proof until almost doubled), then weigh out about 60g and shape as desired and place onto grease tray, proof again until doubled in size.
4. Bake in preheated oven at 180 degrees for about 15-20 mins, depending on the size of your buns.