Plain Buns

Plain Buns (sponge method) 

Ingredient:

(A)
Bread Flour 230g
Cold Water 170g
Instant yeast 5g

(B)
Bread flour 130g

Egg 20g
Castor sugar 20g

Pinch of Salt

Cold Water 20g +/-

(C)
Butter 30g

Method:

1. Combine the dry ingredients in (A) in a mixing bowl, knead till dough formed. Cover with cling wrap and let it rest for 1.5 hours.
2. Add ingredients B to (1), knead for 8 minutes. Add butter and continue to knead till the dough smooth and elastic touch about 4 more minutes.
3. Divide dough into 2 portion, one is plain and the other add 1 tablespoon of cocoa powder, knead till well combined.
4. Let it rest for 30 minutes.
5. 
   Knead and press out the trapped air and roll flat
6. Roll up as swiss roll, place into loaf tin (remember to brush oil on loaf tin)
7. Last proof - 60 minutes or till double in size.
8. Bake at preheated oven at 375°F for about 35 minutes.
9. Remove from oven and cooled.

* Adjust the timing or temperature according to your oven !