Buns (Starter Type)

Ingredients (for 8)
Bun Dough
bread flour salt sugar warm water egg butter	100g 3g (0.5 tsp) 20g 40g 20g 20g


*starter dough
bread flour warm water instant dried yeast	100g 60g 4g (1.3 tsp)

[Starter dough]
Dissolve the yeast in the water. Combine with the flour to form a sticky mass.

[Knocking back]
Knock back the dough by punching it gently. Turn out the dough.

[Leaving to rise]
Leave to rise in a draught-free place for 1-2 hours, or until 2.5-3 times in size. >>

Fold the dough into thirds.

After the starter dough is rising, reticulation is formed.

[Dividing]
Divide the dough into 8 equal portions.

[Kneading]
Put the flour, salt, sugar, water, butter and starter dough.

Bring the ingredients together to form a sticky mass.

Shape each piece into a ball lightly. How to shape into a ball.

Transfer to a kitchen table. How to knead with hands.

[Leaving]
Cover loosely with a damp cloth and leave for 10 minutes.

Throw the dough.

[Shaping]
Shape each piece into a smooth ball.

Turn the dough.

Repeat this process of turning and kneading.

Pinch the seam shut. Place the seam down on parchment paper.

Knead for 10 minutes.

10.

[Leaving to rise]
Leave to rise for 40-50 minutes, or until 2 times in size. >>

The dough is smooth, thinly, elastic.
This is the dough after kneading.

Shape the dough into a smooth ball.

11.

Brush the surface with beaten egg.

[Leaving to rise]
Put the dough in a lightly oiled bowl.

12.

[Baking]
Bake at 200 degrees C (392 degrees F) for 10 minutes, or until golden.

Leave to rise in a draught-free place for 30 minutes, or until 2 times in size. >>