Make one 450g loaf

• 100g wholemeal flour + 100g water+1/2 tsp yeast (the starter)
• 200g bread flour
• 2/3 tsp yeast
• 20g sugar
• 20g honey
• 1 egg
• 60g milk
• 20g butter
• 1 tsp salt

1. Make the starter at least 8 hours prior or overnight. Mix 100g wholemeal flour + 100g water+1/2 tsp yeast together in a container and cover with a lid. It becomes three times bigger when ready.

2. Mix 200g bread flour, 2/3 tsp salt. 20g sugar, 20g honey, 1 egg, 60g milk and the 200g starter in the bowl of a stand mixer. Speed 3 till it comes together. then move to speed 5 till 70-80% gluten developed. Add 20g butter and 1 tsp salt. Use speed 3 for 2-3 minutes. Then move to Speed 5-6 till window pane created. But do not over do it. 80-90% gluten developed is fine. If overdoing it, you will risk of breaking the gluten as there are about 30% wholemeal in the dough which are more fragile than the strong whole bread flour dough.

3. Move the dough to a warm place (28 Celcius) for proof or use oven proof function. Proof for about 1 hour till the dough doubles in size.

4. Lightly dust the countertop. Move the dough out. Divide the dough into 3 pieces and shape to small balls. Rest for 15 minutes.

5. the 1st shape – lightly dust the countertop. Pick a dough piece. Flatten the dough. Flip the dough (with smooth side facing down). Use a rolling pin to make it longer. Roll it up. Rest for another 15 mins.

6. the 2nd shape – the same skill。 Flatten the dough. Flip the dough piece with smooth side facing down. Use rolling pin to make it a long and thin piece – the width should not bigger than the width of your toast box.

7. Spray with water. Roll each piece in a plate of granola or oatmeal and pumpkin seeds mix or anything you prefer. place them in the toast box.

8. Proof the toast box in a warm temperature (35 celcius) till the toast box is 90% full. This takes about 45 -60 minutes

9. Pre heat the oven to 360 Fahrenheit. Bake 35 – 40 minutes. Tent with foil in 10 -15 minutes. Move the oven a cooling rack and cool for about 30 minutes.

Bake 15 -16 Buns

• 100g bread flour + 100g water + 1/2 tsp yeast (for starter, need to make 8 hours earlier or overnight)
• 500g bread flour
• 50g white sugar
• 40g milk powder (for baking use)
• 2 tsps yeast
• 1 egg
• 200g water
• 60g butter, soften
• 1.5 tsps salt
• premade Char Siu Filling
• white sesame seeds, optional

1. Make the starter at least 8 hours prior or overnight. Mix 100g bread flour, 100g water and 0.5 teaspoon of yeast together in a container with lid until no dry flour is seen. Cover the container with the lid. The starter will become three times bigger when ready. You will get a very wet 200g starter dough.
2. Mix 500 bread flour, 50g sugar, 40g milk powder, 2tsps of yeast, 1 egg and 200g starter in the bowl of the stand mixer. Add half of the water (100g). Start Speed 3 to bring the ingredients together. Gradually add the rest of 200g water. You should get a dough in 65% or so of liquid/flour ratio.This takes about 4-5 minutes. Add 60g soften butter and 1.5 tsp of salt. Use Speed 4-5 for about 7-8 minutes till window pane formed.

3. Cover the dough. Proof for about 1 hour in a temperature 28C. The dough will become 2-3 times bigger.

4. Lightly dust the countop. Gently pat the dough to remove the gas. Divide the dough to 15 -16 pieces then shape into small balls. Let them rest for about 15 minutes.

5. Use a rolling pin to flatten the small ball. Wrap into the char siu filling. Then move all the buns with filling to a warm place (28C degree) for second proof. This takes about 30-45 minutes till the small bun becomes 1.5 times bigger ( 50% bigger than the original ones. ).

6. Pre heat the over to 340 Fahrenheit. Brush the buns with egg wash. Drizzle white sesame seeds.

7. Bake for about 15 minutes.

8. This dough in this recipe can serve as a base to make various soft buns. In addition to char siu buns, you can simply roll the small buns (after 2nd proof) in a bowl of granola/oatmeal/pumpkins seeds) or top the bun with custard and all sorts berries.

Make two 450g toast

Starter （make on previous day or 8 days prior)

• 75g bread flour
• 75g water
• 0.5g or 1/2 tsp yeast

Bread Flour/Water Dough

• 510g bread flour
• 90g whole meal flour (or replace it with the same amount of bread flour)
• water 390g

Dough with Fig and Walnuts

• 990g Bread flour/water dough
• 150g starter
• 5g or 1 1/2 tsp yeast
• 12g salt
• 42g honey
• 30g water (if necessary, optional)
• 60g fig, semi-dry
• 60g, raisins, soaked in a little rum if too dry
• 90g, walnuts

Method

• Make the starter – mix 75g bread flour, 75g water and 1/2 teaspoon yeast in a container till no dry flour seen. Cover with the lid and leave in a room temperature overnight or at least 8 hours.
• Add 510g bread flour + 90g whole meal flour with 390g water in the stand mixer. Use speed 3-4. Mix it for about 8 minutes till a rough and well mixed dough. Cover and chill in the fridge for about 1 hour.
• Take out the chilled dough. Move it back to the stand mixer. Add into the starter, yeast, salt and honey. Add water if necessary (save it later use). Start Speed 3 to bring them together. Then move to Speed 5. You shall be able to have 80% gluten well developed. See the window pane.

Keep using Speed 5 for another 2 minutes. Add walnuts, fig and raisins. Use Speed 3 to bring them together.

Divide the dough into two equal pieces. cover and rest for about 20 minutes.

Now shape. Lightly dust the dough if too sticky. Work one piece at a time. Flat once piece, the flip with the bottom side now facing up. Roll it up. Seal the bottom.

Place the two loaves into the toast box. Bottom side down. Proof for about 1 hour till the dough has reached top.

Lightly dust the dough. Use a sharp knife to slash the top. This is optional. Pre heat oven to 420 in fahrenheit. Bake for 25 minutes – tent with foil after 10 minutes to prevent the top from browning too fast and too dark. Take the toast out and place them in a cooling rack for 30 minutes before use.