Friday, 3 September 2010

Basic Sweet Bun Dough ~ Sponge and Dough Method

This recipe is taken fron Alex Goh's Baking Class - Bread.  In his book, Alex has three different sweet bun dough recipes.  According to Alex, this method produces a softer, bigger loaf which keeps longer.

Basic Sweet Bun Dough ~ Sponge and Dough Method

(A)Sponge Dough
2 tsps Instant Yeast
2 tbsps Water
420 g Bread flour
1/2 tbsp Sugar
220 ml Cold water

(B)Main Dough
120 g Plain flour
60 g Bread flour
1 tsp Instant yeast
110 g Sugar
10 g Salt
20 g Milk powder
40 ml Cold water
1 Egg
60 g Butter

For the sponge, mix instant yeast and water and set aside for 10 minutes.  Add the remaining ingredients (A) and knead to form dough.

Cover the dough with clear film and let it prove for 2 1/2 hours.  Then, add the sugar, salt, eggs from the main dough ingredients (B).  Mix till well blended.  Then add flour, instant yeast, milk powder and the water.

Mix all ingredients till well blended.  Knead to form a dough.

Add the butter and knead to form a smooth and elastic dough.

Mould it into a round and cover it with clear film.  Let it prove 10 minutes.  Then it's ready for use in making bread or buns.

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