Sponge bread - 海绵面包 - By Fiona lau

海绵面包 (Sponge bread) by Fiona lau
Recipe credit to Jaslin Yoke member of BC

材料 (Ingredients)
(Sponge dough)
bread flour/strong flour 214g
Cold water/milk 128g
yeast 2g

(main dough)
bread flour / strong flour - 92g
cold water/milk 12g
Egg 30g
Yeast 7g
Salt 5g
Sugar 61g
Milk Powder 12g
Butter 45g

(Using Mixer)
1. Sponge Dough : Mix all the ingredients well, using number 1on the mixer to mix it to form into dough. Let the dough rise for 4-5 hours or refrigerator 12-16 hours (Overnight)

2. Dough : Mix the dry mixture with the wet and sponge dough using number 2 on mixer.

3. Add in butter and continue mixing till it stretches and not easy to break, almost transparent.

4. Put the dough aside for around 10 mins, then weigh out each dough about 50-60g and roll it into balls and place onto grease tray, proof for another 60 mins or double in size.

5. Bake in preheated oven at 180 degrees for about 15 mins.