5c method + overnight proofing method – Yam paste bun

5c method + overnight proofing method – Yam paste bun

Ingredients

Yam paste

  • 300g mashed steamed yam
  • 70g molasses sugar
  • 30g butter
  • Milk if needed.

Overnight Poolish (first night)

  • 120 bread flour
  • 120g lukewarm milk
  • 0.2g instant yeast

Main Dough (second night )

  • 150g bread flour
  • 30 cake flour (or plain flour if desired)
  • 20g caster sugar
  • Salt 1/8 teaspoons
  • instant yeast 1/2 teaspoon
  • 1 egg, lightly beaten
  • 10-2l lukewarm milk adjust as necessary
  • 30g butter, cut into small cubes

Steps

  1. Day 1 - For the poolish, mix all ingredients in a mixing bowl together until incorporated. Cover with cling film and let it prove for about 1 hour in a warm place, then place into the refrigerator to chill (preferably at 5°C but not strictly, a couple of degrees off is still fine) for at least 18 hours it should be bubbly at this stage.
  2. Day 2 - 1) Let poolish return to room temperature, about half an hour, before using.
  3. Day 2 - 2) Sift bread flour, cake flour, caster sugar and instant dry yeast onto the working surface and mix well. Form the flour mixture into a well and add lightly beaten egg, room-temperature poolish and salt, then gradually add just enough lukewarm milk to form into a slightly sticky, soft dough. Knead for 10 minutes until smooth and elastic. (You can do the kneading in a breadmaker if you own one.) If you are kneading by hand, the dough also needs to be thrown onto the working surface once every few minutes between kneading to improve the dough structure.
  4. Day 2 - 3) Finally knead in the room-temperature butter, a cube at a time, until incorporated. the dough at this stage should be able to be pulled and stretched into membrane – “window pane test”, but it’s hard to achieve with hand kneading because the dough does not heat up as much as when using machine. I usually stop kneading when the dough stretches like chewing gum when pulled!) Form the dough into a round ball. Placed on greased container and Cover with cling film.
  5. Note:
  6. *if you confirm you will continue day 3 in 4-6 hours , please let it prove for about 1 hour in a warm place, then place into the refrigerator to chill
  7. * if you confirm you will continue day 3 after 8 hours, direct place into the refrigerator to chill.
  8. Day 3 - 1) Take out dough from fridge.
  9. Day 3 - 2) To test if the dough has risen properly, dip a finger into bread or plain flour and poke down into the centre of the dough as far as your finger will go and pull out again – the hole should remain if it is ready. If the dough springs back, then it is not ready, continue to prove further.
  10. Day 3 - 3) Punch down, knead briefly and form into a ball shape. Then divide into 8 equal portions. Form each into balls and let rest for 10 minutes.
  11. Day 3 - 4) Shape and fill the buns according to recipe. Place all finished buns on a greased baking sheet, lightly cover with cling film, and let rise in a warm place until double in size (about 1/2 hour.
  12. Day 3 - 5) Brush with eggwash if the recipe calls for it and bake in preheated 190°C oven for about 12 to 15 minutes, or until golden brown.

min shiang - yam paste bun 1