Chia seed yogurt bun (no egg & no dairy)

teresa tai - chia seed bun
Oat instant + chia seed + yogurt bun with cheese & cranberries filling – recipe credited to Mommy Teresa Tai
5ºc roux starter (for bun)
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!!!!