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材料：（12 粒）
海绵~
高筋面粉 214g
冷水 128g
酵母 2g
面团~
冷水 128g
酵母 2g
面团~
高筋面粉 92g
冷水 12g
蛋 30g
酵母 7g
盐 5g
糖 61g
奶粉 12g
牛油～45g
做法~
冷水 12g
蛋 30g
酵母 7g
盐 5g
糖 61g
奶粉 12g
牛油～45g
做法~
1.海绵: 将材料拌匀，用第一高速搅拌至面团。发酵约4至5小时或
2. 面团: 将干的材料及液体和海绵混合用第二高速搅拌至面团。
3. 然后加入牛油继续搅拌面团直有弹性不易破裂的薄膜，接近
4. 面团置放一旁（10分钟），分开割50g或60g滚圆放
5. 放入预热烤箱以160度烘烤12分钟即可。
2. 面团: 将干的材料及液体和海绵混合用第二高速搅拌至面团。
3. 然后加入牛油继续搅拌面团直有弹性不易破裂的薄膜，接近
4. 面团置放一旁（10分钟），分开割50g或60g滚圆放
5. 放入预热烤箱以160度烘烤12分钟即可。
Ingredients (for 12pcs)
Sponge~
Bread Flour 214g
Cold Water 128g
Instant Yeast 2g
Dough~
Cold Water 128g
Instant Yeast 2g
Dough~
Bread Flour 92g
Cold Water 12g
Egg 30g
Instant Yeast 7g
Salt 5g
Sugar 61g
Milk Powder 12g
Butter 45g
Method~
Cold Water 12g
Egg 30g
Instant Yeast 7g
Salt 5g
Sugar 61g
Milk Powder 12g
Butter 45g
Method~
1.Mix the first flour,yeast and water for 3 mins on 1st speed.
2.Ferment at least 4-5 hours or keep in fridge 12-16 hours (overnight).
3.Mix the sponge, dry ingredient & liquid mix on 2nd speed until like a dough.
4.Then add in butter continue mix until the dough is fully developed. 50g/60g each.
5.Proof for 1 hour or until double size. Bake until golden brown 160c for 12 mins.
2.Ferment at least 4-5 hours or keep in fridge 12-16 hours (overnight).
3.Mix the sponge, dry ingredient & liquid mix on 2nd speed until like a dough.
4.Then add in butter continue mix until the dough is fully developed. 50g/60g each.
5.Proof for 1 hour or until double size. Bake until golden brown 160c for 12 mins.
Hi I had tried this and do it exactly your way and mix using Kenwood Stand mixer till 出膜。But it turns out hard and not soft at all. When I prepared the sponge, I left at room temperature for an hour, and put in the fridge for 13 hours before I take it out. The sponge didn't grow (or maybe just very little). After mixing the sponge with the dough and rest for 10 minutes, I shaped it and cover with damp cloth for an hour and it didn't raise too much also. I am very sure that it was not my yeast problem because I bought a new one before I start making the bun. I was thinking maybe the temperature is not high enough? Will it be the cause? When doing the second time 发酵，can we wait for more than an hour? Please help.. I see many people using your method and it turns out very good but mine wasn't... very frustrated and sad
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