Finally tested out the 'scalded-dough' method. I also made a batch using the 'sponge and dough' method just to compare.
Recipe for the 'scalded-dough' method shared by Precious Moments
- Add the boiling water in (A) into the flour, stir and mix to form a rough dough. Cover dough and set aside to cool. Leave to chill in fridge for at least 12 hours.
- Place ingredients in (B) in a mixing bowl. Mix well. Make a well in the centre, and add in ingredients in (C). Add just enough water to form a rough dough (may use less/more water, depending on weather). Knead in scalded-dough.
- Transfer dough to a lightly floured work surface. Knead the dough till smooth. (About 10 minutes)
- Knead in the butter in (D). Continue to knead the dough until it no longer sticks to your hand, becomes smooth and elastic. (About 15 - 20 minutes)
- Shape and fill the buns according to recipe. Place all finished buns on a baking sheet, lightly cover with cling film, and let it proof for about 45 minutes, or until double in size.
- Brush top with egg wash. Bake in preheated oven at 190 deg C for 15 minutes or until golden brown.
The 'sponge and dough' method
Clock wise: Ugly faces with cranberry cream cheese filling, mulberry buns, close-up of cranberry cream cheese buns, and plain buns.
To me, there are no significant differences between the two methods but when I asked my family, they managed to come up with a few differences. o.O I thought the buns tasted the same, looked the same, felt the same - just made with different method...guess not...
Here's the comparison:
- Have to prepare the scalded-dough overnight.
- Dough is easier to handle/knead - less sticky.
- According to Sis, the buns are "sticky" on the next day (could be my egg wash) but still very soft and fluffy.
- Less/no yeasty flavor.
Sponge and dough Method:
- Longer proof time.
- Dough tend to be sticky.
- Slightly fluffier and less dense texture.
- More fragrant (yeasty flavor).
Even on the third days, the buns (from both methods) are still soft and fluffy.
I don't particularly favor any of the methods I tried so far. To me, the results are not significantly different but my family prefer the 'sponge and dough’ method - according to them, the buns are more fragrant and fluffy. I guess I'll stick to whatever my family likes.
If you do notice any differences in the end products of (any) method or general opinions, do share with me. =D