Japanese-Style Sweet Bun Dough
Makes 16 buns
375g bread flour
100g plain flour
35g milk powder
75g caster sugar
3/4 teaspoon salt
1 sachet (7g or 2 1/2 tsp) instant dry yeast
1 egg, lightly beaten
150ml (approx.) lukewarm water, adjust as necessary
40g butter, cubed
Water-Roux Paste :
25g (just under 2 tbsp) bread flour
125ml (1/2 cup) water
* Water-Roux is basically 1 part bread flour to 5 parts water.
Mix flour and water in a small saucepan. Cook over low to medium heat, stirring continuously. It should have thickened to a paste at this stage, that is when you stir you can see the bottom of the pan. Remove from heat, place a cling film over the paste and leave until room temperature, before using. This water roux can be kept in an airtight container after cooling in the refrigerator for 1 day if not used immediately. However DO NOT USE if it turns grey in colour, that means it has gone bad
For the Bun Dough (using bread maker)
1. Put water and egg at first. Add salt in the side of bread maker, then sugar and milk powder in the middle
Sift bread flour, plain flour. Add mixed flour into BM make it a wheel then put the yeast. Knead for 3 minutes then add water roux mixture. Just kneed until again it incorporated well.
2. Add the butter cube and let it done (set BM in dough wait until all the process done)
3. Punch down the dough. Then divide into 16 equal portions. The easiest way is to first divide equally into 4 larger portions first, then divide each of these again into quarters each. Form each into balls and let rest for 10 minutes.
4.Shape and fill the buns according to recipe. Place all finished buns on a greased baking sheet, lightly cover with cling film, and let rise until double in size
5. Bake in preheated 190°C oven for about 12 to 15 minutes, or until golden brown.