RECIPE OF PORK JERKY BUNS WITH NATURAL YEAST STARTER 天然酵母肉干面包食谱

Sponge Dough

60 gram of natural yeast starter

90 gram of water

165 gram of bread flour

Tang Zhong (Ratio is 1:5)

5 gram of flour

25 gram of water

Main Dough

95 gram of bread flour

1/4 teaspoon of salt

12 gram of milk powder

30 gram of condense milk

45 gram of water

Method:

Method:

1.Stir milk + flour until flour has fully incorporated. Heat up until the the mixture has come to 65 C - Gluey. Set aside.

2.Mix the sponge dough ingredients and place at the counter top until it has become double or triple it size. (It will take about 2-3 hours) Then place overnight in the fridge.

3.Follow by placing the flour mixture, sponge dough and main dough ingredients in your BM. Kindly place all the ingredients accordingly to your BM instructions. (except shortening)

4.Select dough mode for 15 minutes, add in shortening for another 15 minutes.

5.At this stage, your bread dough has become very pliable. Use hand knead for another 5-10 minutes.

First Proof Began: 8.25am

First Proof done: 1.37pm

6.Proof bread for 4-5 hours or until it has become double it size. 

7.After 1st proof, punch down the air and add any of your favorite filling. This bread, i am using my homemade pork jerky.

8.Then rest the dough for another 3-4 hours or until it has double it size.  (My 2nd proof 1.37pm - 4.00pm)

9.Lastly, preheat your oven @175 C and bake for 20 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.