Soft Honey Buns / Pork Floss Bun - by Yvonne Mah

Soft Honey Buns / Pork Floss Bun
Ingredients:
Bread flour 300g (I used 270g bread flour & 30g cake flour)
*Egg 1 (50g)
*Milk 150g
Honey 50g
Instant yeast 1 tsp
Butter 30g (Room temp)
Salt 1/8 tsp (Optional)
*Total weight of Egg & Milk adds up to 200g

Method:
1) Place the ingredients in the BM or mixer to knead till window pane. If using BM, place the wet ingredients first, follow by the dry ingredients and lastly the yeast in the center of the flour pile. Salt and butter to be added only after approximately 5 minutes into kneading. Let the dough proof in the BM.
If using mixer, add all ingredients except butter in a mixing bowl, knead till smooth dough. Add in the butter and knead until dough is smooth and elastic. Cover with cling wrap and set aside to proof.

2) After first proofing of an hour, punch out the air and cover it loosely with cling wrap. Let it rest for 15 min.

3) Divide the dough into 9 equal portions. Shape into round balls and place them neatly in a 8 by 8 inch square pan. Spray some water on the surface of dough and second proof the dough in the oven for about 60 min. (Oven NOT switched on.)

4) Remove the pan from the oven at the last 10 min of second proofing to preheat the oven at 170C.

5) Apply egg-wash and bake for 18-20 min.

6) Once baked, remove the bread and unmould immediately. Let cool on a rack completely.

Happy baking