Sweet Bread (2014)

Ingredients
Group A
310g bread flour (prima unbleached)
62g caster sugar
2g bread improver
6g dry yeast (high sugar)

Group B
133g water (1 part ice cube, 3 part water)
31g whip cream
31g egg (break, beat and weigh)

Group C
4g salt
31g unsalted butter

Directions

• mix Group A on low speed for 1min
• add in Group B, medium speed for 4min
• add in Group C, medium speed for 6min
• check for elasticity, shine and thin membrane
• rounding rest 10min floor time
• scale and rounding
• rest for intermediate proofing for another 10min (can put in clingwrap and keep in freezer for up to 5 days)
• shape and rest for 45mins depend on surrounding temp and bake for 10-12min @ 210-220°C

Foodnote

Finally tried this recipe in 2017 hehe. Seems that I am more successful with this recipe than the new one. My dough is more manageable and my red bean bun is soft... just what sweet bun is supposed to be. Will try the new recipe one more time and decide which one I will stick to.