RMB$5K Bread

5 thousand renminbi starter dough bread recipe by Victoria Moon Kua

Ingredients
Starter dough
210g bread flour
90g cake flour
24g caster sugar
6g instant dry yeast
240g water

Main dough
210g bread flour
90g cake flour
96g caster sugar
1 1/2 tsp salt
24g milk powder
90g egg
54g water
72g unsalted butter, softened

Method
- prepare a pan with base measuring 26.5 x 19.5cm, and top measuring 29.5 x 23cm. if you do not have this, you can use an 18cm square cake pan for this but utilising only 2/3 of the above recipe (I use big bowl)

- mix all starter dough ingredients dough together and allow to sit in a warm environment to rise till it looks like “honeycomb”

- mix the above with main dough ingredients except butter and knead till it is soft and non-sticky. incorporate butter and knead till it is shiny and pliable

- allow dough to rise till it doubles in size

- after dough has risen, punch dough down and WITHOUT RESTING dough, divide znd shape accordingly.

- place shaped buns into baking pan and allow to rise

- bake in preheated oven of 180 degrees C on lower rack for 12-14 mins (for buns)

Original link: http://culinarykitchenette.blogspot.com/2014/03/5-thousanddollar-starter-dough-bread.html

Soft Milk Bun

• 470g bread flour
• 63g plain flour
• 250g milk
• 200g whipping cream
• 1 egg
• 2 tbsp milk powder
• 4 tbsp sugar
• 3 tsp dry yeast
• 1/2 salt

Method:

- dump all ingredients into bread machine following the bread machine instruction. Choose dough selection and start

- after 1.5hrs, dough will be ready. Pour dough out from bread machine, form a round ball and punch out the air. Roll dough to a long strip. 

- cut into small pieces and form small balls of dough

- place them into baking tray and let it proof for 2nd time till it doubles. 

- bake in preheated oven at 175C for 25-30mins. 

*recipe from 

https://kwgls.wordpress.com/2013/11/08/creams-and-milk-make-these-buns-worth-to-try-hokkaido-soft-milk-buns/