Recipe Yield 10 Buns, each at 50 gram
300 gram Japanese bread flour
40 gram sugar
3 gram salt
100 gram Raisins Yeast Water (Recipe Link)
45 gram of Water
40 gram Cooking Cream
30 gram butter
Method:
1. Place all the above ingredients into BM (Except Butter);
2. Select Dough mode and run for 20 minutes;
3. Add butter;
4. Run for another 20 minutes.
5. Hand knead for about 15 minutes to reach the window pane stage.
6. Let it proof in a big bowl overnight at your table top.
7. After 8 hours +, punch down the air and shape bun.
8. Let it rise for the 2nd time for about 8 hours +.
9. Baked at the preheated oven @ 175 C for about 17 minutes.
** As i am using natural yeast, hence it takes longer time to rise.
Note:
By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.
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