This recipe was originally from a baking school in Taiwan.
All-purpose flour 600 g 100%
Suger 84g 14%
Salt 9g 1.5%
Butter 84g 14%
Egg 60g 10% (about one egg)
Milk powder 36g 6%
Water 300g 50%
Instant yeast 9g 1.5%
Suger 84g 14%
Salt 9g 1.5%
Butter 84g 14%
Egg 60g 10% (about one egg)
Milk powder 36g 6%
Water 300g 50%
Instant yeast 9g 1.5%
1. Mix all ingredients except butter first till till the dought looks smooth and elastic. Then add butter and mix well.
2. 1st fermentation for 2 hour and 45 minutes
3. Divide the dough into bolls (each 25g for dinner bun). Rest for 10 min
4. Shape each ball and place them on the baking sheet. Brush them with egg wash.
5. The last fermentation for 45 min.
6. Bake at 177 C for 8-10 min (for small bun)
7. When it's done, bursh the top of each bun with butter.
2. 1st fermentation for 2 hour and 45 minutes
3. Divide the dough into bolls (each 25g for dinner bun). Rest for 10 min
4. Shape each ball and place them on the baking sheet. Brush them with egg wash.
5. The last fermentation for 45 min.
6. Bake at 177 C for 8-10 min (for small bun)
7. When it's done, bursh the top of each bun with butter.
