Ingredi ents:
280g bread flour or AP flour
40g sugar
180 ml milk
1 tsp instant dry yeast
30g salted butter
1 egg (for glaze)
Method:
1. In a large bowl, whisk together yeast, milk n sugar. Add in flour, mix till evenly combined to get a soft n sticky dough.
🕛 Cover bowl with clingwrap for 20 mins.
2. Knead the dough for 5 mins, rub in butter n knead until you have a smooth dough.
🕛 Cover n proof 40 mins. OR (2X dough size)
3. Flatten the dough, divide into 8 equal parts n knead into small dough ball.
🕛Cover n proof 30 mins. OR (2X dough size)
4. Flatten the dough, add in fillings n shape it. Place into mould.
🕛Cover n proof 40 mins. OR (2X e size)
5. Glaze with beaten egg. Bake in preheated oven at 170°C for 15 mins.
Pls take note:
* sprinkle some flour on the dough if it was too sticky to handle.
* if too dry, add more water. As different grades of flour have different absorbing strength.
* always cover the bowl with clingwrap or damp cloth, this help to seal in moisture.
280g bread flour or AP flour
40g sugar
180 ml milk
1 tsp instant dry yeast
30g salted butter
1 egg (for glaze)
Method:
1. In a large bowl, whisk together yeast, milk n sugar. Add in flour, mix till evenly combined to get a soft n sticky dough.
🕛 Cover bowl with clingwrap for 20 mins.
2. Knead the dough for 5 mins, rub in butter n knead until you have a smooth dough.
🕛 Cover n proof 40 mins. OR (2X dough size)
3. Flatten the dough, divide into 8 equal parts n knead into small dough ball.
🕛Cover n proof 30 mins. OR (2X dough size)
4. Flatten the dough, add in fillings n shape it. Place into mould.
🕛Cover n proof 40 mins. OR (2X e size)
5. Glaze with beaten egg. Bake in preheated oven at 170°C for 15 mins.
Pls take note:
* sprinkle some flour on the dough if it was too sticky to handle.
* if too dry, add more water. As different grades of flour have different absorbing strength.
* always cover the bowl with clingwrap or damp cloth, this help to seal in moisture.
