RECIPE OF NATURAL YEAST STARTER CONDENSE MILK BUN WITH HOMEMADE RED BEAN PASTE #自制红豆馅天然酵母炼奶面包

Ingredients:

Sponge Dough

Bread Flour 135 gram
Plain Flour 32 gram
Natural Yeast Starter 123 gram
Condense Milk 50 gram
Apple Yeast Water 50 gram

Main Dough

Bread Flour 25 gram
Plain Flour 25 gram
1/8 teaspoon of Salt
Butter 23 gram
20 ml of Milk

Method:

1. Place all the ingredients for Sponge Dough and Select dough mode - Run for 20 minutes.
2. Place the sponge dough in a big grease bowl and cover with cling wrap and keep in the fridge for 17 hours.
3. After 17 hours, Select dough mode, add Main Dough ingredients together with Sponge Dough (Except Butter) - Run for 20 minutes.
4. Add Butter and Run dough mode for another 20 minutes. Please test for window pane.
5. Dough weight about 505 gram and slightly wet as hydration level is more than 80%. But, still manageable.
6. Roll the dough in any shape or any of your desire shape. Feel free to add any fillings too.
7. Let it rise for 4 hours or until it has double its size. 
8. Brush with egg wash and sprinkle some sesame seeds for decoration.
9. Baked at the 175 C preheated oven for 17 minutes.

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.