| Ingredient | Method |
500g high protein flour 100g low protein flour 40g milk powder 125g sugar 1.5 tsp salt 1.5 tbsp instant yeast + 320ml water 10g earl grey tea powder 50g butter | FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 6-10 minutes. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 3. Roll flat dough, and divide the dough into small portions, and wrap up to form into circle shape, arrange in a greased square baking tray and let dough prove for second time (about 1-2 hrs). 4. Bake at 180 degree Celsius for 15-20 minutes till golden brown. Remove from oven and cool on wire rack. *makes 24-26 buns |
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