Sweet Bun Dough Recipe

Took the lesson from Amore e-bake and decided to post up the recipe here as I find it quite good. Its also easier for me to look up for the recipes incase I need to use it somewhere else and it is impossible for me to tag along the recipe wherever I go. Also sharing is caring....here I can share the recipe for those who are interested to try out new recipe and method...
This method is called Sponge Dough Method and at one time, I even tried out the recipe as a straight dough method as impatient to wait for the Sponge dough to rise and add in some dough softener, the results turn out very well. The buns stay soft for few days like those sold in the bakery. I know some of you may not like the idea of adding in extra chemical but since I do it the straigh dough method, I just find that it may be necessary to add in a little bit to compensate for the softness create by the sponge dough.

Here is the recipes :d
*Yields about 32 buns
Ingredients:

Sponge Dough
                                                            
560g Bread Flour/ High Protein Flour, sifted
7g Instant Yeast
335g/ml Cold water

Dough

240g Bread Flour/High Protein Flour, sifted
16g Yeast
12g Salt
160g Sugar
12g Bread Improver
30g Milk Powder
30g Cold Water
80g Chilled Eggs
120g Butter

Methods:

Sponge Dough:

1) Mix in the flour, yeast and cold water into a mixer and beat till it formed a dough. This is the sponge dough part or some called the starter dough.

2) Cover and let it prove for about 4 to 5 hours until  3x to 4x  bigger than original size.

3) Cut the dough into few small pieces which to be added in to the dough part.

Dough Method:

1) Mix all the dry ingredients into the mixer except the salt and mix well. Followed by the wet ingredients except the butter followed by the salt and mix at low speed until combined.

2) Add in the sponge dough in few batches at low speed until it forms a dough. Increase the speed and beat the dough until even and forms a gluten ( not yet in thin membrane form).

3) Add in the butter and beat at low speed until the butter incorporate into the dough.

Before proving.

4) Increase the speed and let it beat until the dough is smooth and elastic. Do a membrane test. If it can be stretched into a thin membrane without easily tearing apart, is it done. If not, continue beating until it pass the membrane test.

5) Take out the dough and divide into 50gm each and roll in to a smooth ball. Rest the dough for 10mins.
*If using straight dough method, the dough have to rest and let it prove until doubles in size. Then punch out the gas and knead to forms a smooth dough. Divide as above.

Fully prove dough

6) After 10mins or you can feel that the dough have been relaxed, roll the dough and put in any filling that you liked and shaped it accordingly.

7) Let the shaped dough prove until double in size, roughly about 30 to 45 mins.

8) Brush egg wash onto the shaped dough and baked in preheated oven at 180'C for about 15mins or until golden brown.

9) Remove from the oven, and immediately brush with butter or glazing gel on top to give it a shinier look. Let it cool on wire rack before storing in airtight container.