490g bread flour
4g instant active dry yeast
285g cold water
70g all purpose flour
140g bread flour
14g instant active dry yeast
4g bread improver (super soft)
7g bread softener
30g milk powder
35g ice cube
70g egg (cold)
105g Anchor butter (unsalted)
Prepare the SPONGE by mixing flour, yeast and water on slow speed for 3 minutes.
Ferment for 4 hours until dough is about 3 times the original size.
Prepare the DOUGH by adding all the dry ingredients into the mixing bowl.
Add cold water and eggs followed by sponge cut into a few pieces and mix on slow speed for 1 minute.
Change to medium speed and mix for 5 minutes until dough comes together.
Add butter in stages on medium speed and mix for 10 minutes until dough is full developed.
Divide dough into 60g, 24 pieces and round up with the palm of your hand.
Rest the dough for 10 minutes and flatten dough with the palm of the hand.
Wrap filling of your choice and place on a baking tray.
Prove dough at 37°C for 30 to 45 minutes or 1 1/2 hours at room temperature.
Brush whole eggs on the surface and bake at 180°C top heat and 150°C bottom heat for 12 to 15 minutes until buns turn golden brown.