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RECIPE OF BLUE PEA NATURAL YEAST STARTER BUNS 天然酵母蓝花面包


Sponge Dough

60 gram of natural yeast starter

80 gram of water

100 gram of bread flour

50 gram of plain flour

Tang Zhong (Ratio is 1:5)

16 gram of flour

80 gram of water

Main Dough

85 gram of bread flour

1/4 teaspoon of salt

12 gram of milk powder

35 gram of condense milk

10 gram of water

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. Until you have reach window pane.

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

7.After 1st proof, punch down the air. Roll into ball shape.

8.Then rest the dough for another 3-4 hours or until it has double it size.

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.

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