I’ve been wanting to share this recipe for such a long time as it is a wonderful recipe yielding perfectly soft and moist bread.
Step 1:
22g flour
110g water
Mix these two ingredients together in a small pot. Stir until incorporated. Cook this mixture on extremely low heat until there’re lines when stirring with a spoon. (about 85C degree)
When it’s done, pour this mixture into a bowl, cover with plastic wrap, let it cool and put it in the fridge.
Step 2:
350g bread flour
55g granulated sugar
3-5g salt
56g egg (break 2 large eggs, the left over will be used for the egg wash later)
6g custard powder
125ml milk or coconut milk
5g dry instant yeast
30g melted butter
-Heat the milk/coconut milk in the microwave for a few sec.
– Mix flour+ salt+ custard powder+ yeast+ sugar + milk. Mix till corporate. Add egg+ butter+ mixture from step 1.
– Mix till corporate. Cover the bowl with either plastic wrap or wet towel. Leave this for about 30 minutes on the counter or a warm place like inside the microwave/oven etc.
– Knead the dough 10-15 minutes. Let it rise in minimum 2 hours (or you can speed it up by put the bowl over a pot of warm water)
– When the dough doubles its size after 2 hours, knead again for 2 minutes.
– Divide the dough into 12 equal portions.
-Roll each portion and shape as desired.
– Use custard as fillings or eat as it is. Wrinkle some sesame on tops.
– Once shaped, cover and let the dough rest 30 minutes before baking.
– Brush either egg wash (water+ egg) or oil or water on the buns before baking.
– Preheat 350F. Bake 15 minutes.
