Japanese-Style Sweet Bun Dough

Sambla Hae Bee Buns - love the contrast of spicy and slight sweet taste

Recipe from Corner Cafe


Japanese-Style Sweet Bun Dough 湯種甜麵糰
Makes 16 buns

[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) *:

25g (just under 2 tbsp) bread flour
125ml (1/2 cup) water

Please visit Corner Cafe's post for the methods.

After 1 hour



Hot Dog Buns and Dried Shrimp Sambal (Sambal Hae Bee) Buns

Mini plain buns



So soft and fluffy...mmm mmm





The buns were great! They are soft and fluffy. In my opinion, these are easier to make because there are less steps and shorter proofing time.  However, the dough is more sticky compared to the "Sponge & Dough Method". Not sure if it is suppose to be that way. I added a little flour during the kneading process.

I stopped kneading after 30 minutes (had to rush of somewhere >.<) - by that time, the dough was smooth and able to stretch but it was not the thin thin almost see through membrane stage that I was hoping for D=

My family loved it. But my Sis said she prefer the "Sponge & Dough Method" buns because she thinks they are more fluffy and aromatic - she likes the hint of yeasty taste, which probably resulted from long proofing.

I also think that the buns are less fluffy - slightly more compact compared to the "Sponge & Dough Method" and they did not puffed up as much when baked.

But overall, I am glad that I tried out the recipe again and it was a success (my bread making skill is improving...or at least I hope so). I can see why so many bloggers love this method. The buns are soft and remained so for the next day. For my next bread-making, I will try to make the scalded dough method.