100g bread flour (i used plain flour)
100g cold water (cold water from fridge)
0.4g yeast (i used 1g)Method:
1. Mix yeast with cold water follow by flour & stir until mixed well. Use a taller container as yeast need more oxygen to growth.
2.cover the container with lid & let it proof in room temperature for 1 hour after 1 hour, store it in the fridge for a least 18 hours. After 18 hours, you will see some bubbles on the roux starter.
Ingredients: (for buns)
190g 5ºc roux starter
300g bread flour (280g I used plain flour)
30g cake flour (i used 50g superfine flour)
50g oat instant
15g chia seed
20g Milk powder (i not used)
3 tbsp molasses sugar
170g farm fresh yogurt
4g yeast (i used 3g)
40g unsalted
Method:(for buns)
1.Add all the dough ingredients in the bm’s pan ( except butter ). Follow this sequence : yogurt, follow by flour, sugar, liquid first then yeast (you may pre-proof the yeast 1 first)
2.Choose menu 8 (dough), after 5 mins, a dough will formed, then add butter while paddle still spinning. After 20 mins, press stop. Restart kneading menu 8 again & let it knead for 20 mins, add in chia seed. Total knead time is 40 mins. Let the dough proof until double the size.
3. Take out the dough & squeeze out the air from the dough & cut into 14 pieces which each piece is up to u like ball. Cover it & let it rest for 10-15 mins.
4. Assemble the bun with filling (cheese & cranberries). Place it on baking paper or greased baking tray, wait until it growth double the size.
5. Egg (if you choose add 1 tbsp of water in the egg & beat lightly) I used egg whites for wash on the buns & sprinkle with some sesame or grated cheese & bake in pre-heated oven with 170-180c for 20 mins or until golden brown.
Happy baking!!!!