From the comparison recipes, decided to try HappyGoKathy (video and write up) based on her sausage octopus buns. This recipe was highly recommended by Yanna. According to the blogger, the bread keeps moist even after a few days. The recipe uses fridge-cold yeast sponge which works best in summer when other breads can end up over-proofing in the heat.
Sponge
210g bread flour
135ml water, finger warm, around 35 deg C
Instant yeast 3g
1. The night before, combine the ingredients.
2. Knead for 5 minutes then store in a covered container overnight for at least 15-17 hrs.
Main dough
Ingredients
90g bread flour
12g milk powder
25g sugar
60-65ml milk
5g salt
25g butter, room temp and cubed.
Method
1. Put the dry ingredients with torn up sponge into the mixer. Add half the milk. Mix for 2 minutes on Speed 1 until mixed.
2. Add more milk slowly and continue to mix on Speed 2.
3. Once bowl is dry from milk (dough is formed), add salt. Mix for 2 minutes at Speed 2.
4. Once incorporated, bowl is clean. Turn up to Speed 4 and mix for 8-10 mins. Check dough is elastic when finger poked through windowpane leaves ragged edges. (She encourages putting the bowl before mixing in the fridge to keep it cold!)
5. Add butter several cubes at a time at low speed and mix at Speed 2 briefly each time until butter is mixed in, around 2 mins total. When adding butter, the dough may break up again so use spatula to incorporate and scrape.
6. Once all mixed in, turn up speed for 5-8 mins until finger poked into windowpane leaves smooth edges. Dough is smooth and shiny, elastic and should not be sticky.
7. Form a ball. Dough should not be more than 26-27 degrees C otherwise the bread is coarse if exceeds 28 deg C. Cover and sprinkle the surface of the dough with water. Proof for 30 - 45 mins. When done, insert finger into the dough and the hole may spring back a bit shouldn't totally close up. If it doesn't spring back at all, it's over-proofed!
8. Beat down the air bubbles and cut 8 portions of 65g each (or depending on filling). Form balls. If dough becomes too taut to roll out with rolling pin, rest under damp tea towel for 15 to 20 mins to relax before continuing to shape dough for filling.
9. Watch the rest of the video if using sausage otherwise use own filling. Dough should be really elastic and easy to seal seams.
10. After shaping bread, cover and allow to ferment for approx 1 hr.
11. Egg wash just a thin layer and sprinkle with sesame seeds if using and then bake at bottom rack at 180 deg C for 15 - 18 mins.
Recipe feedback
- It works! Quite happy that I've never gotten such 'Asian-like' bread before - soft and what anpan should taste like. The dough was elastic and a dream to work with when it came to crimping.
- I followed my instincts rather than following the timings for mixing given in the recipe because she used a different beater to KA. I based my intuition based on feel and look developed from experience.
- I've also learnt the magic ratio of filling to dough: about 1: 1 is ideal.
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