Green Tea Buns (Sponge and Dough Method)

Recipe adapted from 'The World of Bread' by Alex Goh

Ingredients:

(A)  Sponge Dough
2 tsp      Instant yeast
2 tbsp    Water
420 g     Bread flour
½ tbsp   Sugar
220 ml   Cold water

(B)  Main Dough
120 g    Plain flour
60 g      Bread flour
1 tsp     Instant yeast
110 g    Sugar (I reduced to 70 g sugar)
10 g      Salt
20 g      Milk powder
40 ml    Cold water
1           Egg
60 g      Butter (used about 40 g) didn't want to open a new pack >.<
2 tbsp   Green tea powder

Method:

1. For the sponge, mix instant yeast and water and set aside for 10 minutes. Add the remaining ingredients (A) and knead to form dough.
2. Cover the dough with clear film and let it proof for 2 ½ hours. Then, add the sugar, salt, eggs from the main dough ingredients (B). Mix till well blended. Then add flour, instant yeast, milk powder and the water.
3. Mix all ingredients till well blended. Knead to form a dough.
4. Add the butter and knead to form a smooth and elastic dough.
5. Mould it into a round and cover it with cling film. Let it prove 10 minutes.
6. Shape and fill buns according to recipe. (I divided the dough into 60 g portions – got about 19 buns)
7. Place the finished buns on baking sheet and lightly cover with cling film. Let it proof for another 60 minutes or until dough double in size.
8. Egg wash the dough. Baked in preheated 190 C for about 12 to 15 minutes, or until golden brown.



Hot dog buns, green tea cream cheese buns, Nutella filled buns, and plain buns.

For the hot dog buns, I forgot to let it proof for another hour after shaping them. >.< It was good but less fluffy compared to the other buns.

I wanted to try the 'scalded-dough' method but Sis likes bread made using this method, maybe I should secretly use the other method and tell her it is the 'sponge and dough' method. Wonder what she will say then. Hehehe. Guess I will find out this weekend.