RECIPE FOR CHICKEN FLOSS SWEET BUNS USING NATURAL YEAST STARTER #天然酵母鸡丝面包食谱

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

Chicken Floss Toppings

Condense Milk - 1 teaspoon

Mayonnaise - 2 teaspoon

The above can make for 5 small buns.

The ratio for Condense Milk and Mayonnaise are 1:2

Kindly refer to Chicken Floss Recipe from this link.

Method for Sweet Buns:

• Place all the ingredients for Sponge Dough and Select dough mode - Run for 20 minutes. 
• Place the sponge dough in a big grease bowl and cover with cling wrap and keep in the fridge for 17 hours. 
• After 17 hours, Select dough mode, add Main Dough ingredients together with Sponge Dough (Except Butter) - Run for 20 minutes. 
• Add Butter and Run dough mode for another 20 minutes. Please test for window pane. 
• Dough weight about 505 gram and slightly wet as hydration level is more than 80%. But, still manageable. 
• Roll the dough in any shape or any of your desire shape. Feel free to add any fillings too. 
• Let it rise for 4 hours or until it has double its size. 
• Brush with egg wash and sprinkle some sesame seeds for decoration. 
• Baked at the 170 C preheated oven for 15 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.