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
- 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.
- 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.
lets-playdough.com 