Japanese Style Sweet Bun Dough

Here is my Japanese Style Sweet Bun Dough for the day!



The texture of the bun is soft and fluffy as well. Love it so much when it is freshly baked!

Only problem that I encounter was my bun surface was not as smooth as those shown on their blog. I have no idea what went wrong but definitely I will figure out one day. Just practice and bake more!

Ingredients
375g bread flour
100g plain flour
35g milk powder
75g caster sugar
3/4 teaspoon salt
1 sachet (7g or 2 1/2 tsp) instant dry yeast
1 egg, lightly beaten
150ml (approx.) lukewarm water, adjust as necessary
40g butter, cubed
Water-Roux Paste (湯種) *

Method

1. Sift bread flour, plain flour, milk powder, caster sugar and salt onto the working surface. Add instant dry yeast and mix well.
2. Form the flour mixture into a well. Add lightly beaten egg and lukewarm water roux. Fold gently into flour mixture.
3. Gradually add just enough lukewarm water to form into a slightly sticky, soft dough.
4. Knead for 10 minutes until smooth and elastic. During hand kneading, the dough also needs to be thrown onto the working surface once every few minutes between kneading to improve the dough structure.
5. Knead in butter until incorporated. (Knead by hand: stop kneading when the dough sticks to the work surface and stretches like chewing gum when pulled.)
6. Form the dough into a round ball and let it rest for about 50-60 minutes or rise double in size in a large greased bowl, cover with cling film.
7. Punch down, knead briefly and form into a ball shape. Then divide into 16 equal portions and rest for 10 minutes.
8. Shape and fill the buns according to recipe. Place all finished buns on a greased baking sheet, lightly cover with cling film, and let it rest for about 50-60 minutes or rise double in size.
9. Bake in preheated 190°C oven for about 12 to 15 minutes, or until golden brown.