Overnight proofing method – butter bun

Overnight proofing method – butter bun

Ingredients

  • 1 teaspoon instant yeast
  • 1 tablespoon brown sugar
  • 1 tablespoon caster sugar
  • 1/3 cup room temperature water
  • 1 cup of bread flour ( scope 3 tablespoon out and replace with 2 tablespoon cake flour and 1 tablespoon whole meal flour)
  • 1/2 teaspoon salt
  • 1.5 tablespoon melt butter
  • 1 egg and some milk (egg wash)

Steps

  1. Pour 1/3 cup room temperature water into the mixing bowl, add in 1 teaspoon instant yeast, sugar and stirred well.
  2. Add in sifted flour and 1/2 teaspoon of salt, used spatula gently combined the mixture into dough form.
  3. image Start kneading by using electric kneading hook or by hand. Slowly knead in the butter bit by bit till the dough become shiny and pliable which takes about 5-10 mins kneading.
  4. image Move the dough into a big clean greased bowl or container, cover tight with cling wrap and put into fridge for about 12 hours. The dough will rise like in the pic shown.
  5. image Punch out the air by pressing the dough down and roll into ball.
  6. image Cover with cling wrap and proof it at a warm place for about 50-60 mins. Preheat the oven at 200 degrees C 10 mins before the proofing end.
  7. image Brush egg wash
  8. Bake for 15 mins at 200 degrees C. Remove from oven let it cool for about 10 mins.