I tried the “5 Thousand Dollar Starter Dough Bread Recipe” again. This time I made buns.
Yields: 6 buns
INGREDIENTS:
Starter dough:
105g bread flour
45g cake flour
12g caster sugar
3g instant dry yeast (½ tsp + ¼ tsp)
100g water
Main dough:
105g bread flour
45g cake flour
40g caster sugar
¼ teaspoons salt
12g milk powder
1 eggs – Keep about 1 tablespoon for egg wash
27g water
36g unsalted butter, softened
Egg wash – 1 tablespoon of egg white and yolk mix with 1 teaspoon of water
METHOD:
Starter dough:
1. Add all ingredients into the bowl of stand mixer. Using the dough hook on a stand mixer, knead until well combine.
2. Cover the dough and let it to prove for 2-3 hours at room temperature.
Main dough:
1. Add the rest of ingredients of main dough except butter into proved starter dough. Knead till well combine.
2. Then, add in butter and continue knead until the dough comes together and elastic. It takes around 10 to 15 minutes.
3. Cover the dough and let it prove for 60 minutes or double in size.
4. Grease or lined flat baking tray.
5. Divide the dough into 6 pieces. Shape into rosette. Refer here for the steps on shaping.
6. Place dough in the lined baking tray. Let it rise for another 60 minutes or until dough is double in size.
7. Fifteen (15) minutes before baking, preheat oven at 180C.
8. Brush the dough with egg wash and bake at pre-heated oven on lower rack for 30 minutes.
9. Remove from the oven and transfer onto a wire rack to cool.
