Sunday, May 31, 2020

5 Thousand Dollars Starter Dough Bear Bear Bread 五千元的老式面包

Recipe adapted from 爱和自由 and Victoria Bakes

Starter dough
210g bread flour
90g cake flour
24g caster sugar
6g instant dry yeast
240g water

Main dough
210g bread flour
90g cake flour
96g caster sugar
1 1/2 tsp salt
24g milk powder
90g egg
54g water
72g unsalted butter, softened


1.     Mix all starter dough ingredients together. Allow it to sit in a warm place to rise till it looks like “honeycomb” (it took about 2 hours)
2.     Mix the above with main dough ingredients except butter and knead till it is soft and non-sticky. Add in butter and knead till it is shiny and pliable
3.     Rest the dough till it rises to double size, about 60 mins.
4.     Punch the dough down and divide it into equal portions and shape accordingly and place in lightly greased baking pan.
5.     Proof the shaped buns for about 45-60 mins.
6.     Brush the buns with egg wash and bake in pre-heated oven at 180C for about 15-20 mins.
7.     Cool the buns on tray, decorate the buns as desire.

notes :
1.     I usually will bake in early morning so I prepared the starter dough at the night and placed it in the fridge and used it next day morning.
2. The dough was very sticky so I need to dust more flour when shaping the buns.

I still can remember the buns were very soft even the next day.

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