Basic Sweet Chinese Dough

Total Time: 4 hrs 15 mins Preparation Time: 4 hrs Cook Time: 15 mins

Ingredients

• Servings: 15
• 480 g high-protein flour, non-sifted
• 70 g caster sugar
• 20 g soya flour
• 5 g salt
• 10 g instant yeast
• 25 g butter or 25 g margarine
• 1 egg
• 220 ml water

Recipe

• 1 combine flour (s), castor sugar, soya flour, bread improver, instant yeast, water and egg in a mixing bowl.
• 2 mix the ingredients, at low speed (speed 1 of kenwood 800w), with dough hook of mixer (or by hand).
• 3 when all ingredients are just blended, add salt and continue to knead until the surface of dough looks smooth.
• 4 this process takes about 10 minutes.
• 5 add butter/margarine.
• 6 use medium speed (speed 1. 5) to continue kneading dough for about 10 minutes.
• 7 increase to medium-high speed (speed 2) and knead for further 10 minutes.
• 8 the dough should be elastic and no longer sticky at this stage.
• 9 to test, stretch a pinch of dough.
• 10 this dough should form a thin membrane before it breaks.
• 11 place dough in an oiled stainless steel bowl.
• 12 make sure the whole dough is oiled.
• 13 cover with a damp tea towel.
• 14 leave in warm place for first rising for about 60-90 minutes until doubled in size (pic. 4).
• 15 use the"finger-tip" test to check if the dough has fully risen.
• 16 punch the dough down to release gases produced in the proofing process.
• 17 the dough should weigh around 850g.
• 18 divide the dough according to weight called by recipe.
• 19 roll and then rest the dough for 5 minutes before going on to shaping and second rising as directed in the recipe.