Soft Sweet Buns

I made the buns last week according to my friend’s recipe. The buns were really soft. It was tedious because of waiting the dough to proof. Anyway, this is the recommended type if you like to eat soft bun.

Oven Temperature: 200C

Baking Time: 12-15 minutes

Yield: 12 Buns

Ingredients:

(A)

280g    High Protein Flour

3.5g     Instant Dry Yeast

167g    Cold Water

(B)

120g    High Protein Flour

8g        Instant Dry Yeast

6g        Salt

80g      Castor Sugar

15g      Milk Powder

27.5g   Cold Water

40g      Eggs (1 Egg)

40g      Butter

29g      Shortening

(C) For Glazing

1          Egg White

1tbsp   Water

(D) Fillings: (Optional)

Chicken Floss

Cheddar Cheese

Hotdog

Method:

1. In a mixing bowl, mix well ingredients (A) without electrical mixer. Cover with cling wrap or towel and let the dough to proof in double size. This will take around 4-5 hours.
2. Mix the proof dough with ingredient (B) except butter and shortening. Knead the dough mixture till the flour is well combined. 
3. Add in butter and shortening. Continue to knead until it becomes smooth and elastic (non-sticky as well). (I used KA mixer to knead it at speed 3-4 for 20 minutes.)
4. Put the dough in a tupperware with cover and rest it in the fridge for 15 minutes.
5. Divide the dough into 50g each. Set aside for 15 minutes.
6. Shape the dough and put some fillings.
7. Allow the dough to proof for 1 hour at 40C. (I put it in the oven without switch on the temperature, but put a bowl of hot water underneath the tray.)
8. Brush the dough with glaze and bake at 200C for 12-15 minutes.