Bread Base (Sponge-Dough Method)
Ingredients A:
1 tsp yeast
135ml warm water
210g high protein flour
*mix yeast into warm water and pour into flour and mix well using spatula.
*remove to worktop and knead for 5mins, make into a ball, keep into container and cover
*keep in fridge for at least 15-17hrs
*it will looks like spider web inside when it's ready for use
Ingredients B:
90g high protein flour
12g milk powder
25g sugar
60-65ml milk
*peel A into small pcs & add into B
*mix well by adding half of the milk
*knead for 1-2mins (slow)
*add 5g salt
*add in remaining milk and knead for 10mins (fast)
= thick mask layer
+ 25g room temperature butter and knead 2mins (slow) & 8mins (fast)
= thin mask layer
*make into big ball, keep in a bowl and sprinkle some water
*cover for 30-45mins
*try to poke a hole in the middle of the dough (if it doest back to shape, it means it's ready)
- move to worktop, press to remove air
- divide into small dough (65g = 8pcs)
- press each flat to remove air, roll into small ball and cover with wet cloth (15-20mins)
- press flat again to remove air and make into desired shape (wrap with any ingredients - sausage, etc)
- arrange onto baking tray, keep into oven with 2 bowls of hot water for 1hr
* preheat oven at 180c
*brush with egg wash/milk and top with any ingredients (cheese, etc)
*bake for 15-18mins
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