Sweet Bun Dough
A: 400g High Protein Flour (Bread Flour)
100g All Purpose Flour
2Tbsp Milk Powder
B: 100g Overnight Sponge Dough
C: 180g water
2 large eggs
D: 80g Butter
Mix Ingredients A until well blended.
Add in B and gradually add in C. Use a dough hook to beat till you get a dough.
Add in D and continue beating on medium speed until you get a smooth and elastic dough.
Cover dough and let it proof for 40 minutes or till double in size.
Overnight Sponge Dough
100g High Protein Flour
Mix all ingredients. Knead well to form a dough.
Proof for 30 minutes and keep refrigerated overnight or at least 8 hours.
Ham and Cheese Bun
About 16 pieces of ham, small pieces
Grated cheddar cheese
Chopped parsley leaves
Divide dough into 25g each and roll it out.
Put a piece of ham in the middle. Roll it up tightly but reveal a little bit of the ham at the edge.
Let it proof for 40 minutes or double in size. Squeeze some mayonnaise on the top of the bun and sprinkle with cheese. Garnish with some chopped parsley leaves. Bake at 180 Celsius for about 20 minutes.
To convert the measurement, please refer to the conversion tool.