I’m still not confident enough to bake european style bread again so last weekend I picked another chinese style bun recipe. Most of the chinese style bun features a sweet bread dough, but I didn’t really want to eat sweet buns for the rest of the week, so I made sure the bun I baked would have a savory filling. Meat floss bun fitted the bill and it also has a pretty cone shape.
The recipe for the sweet bread dough I’ve got is intended for a bakery and uses fresh yeast. I made a few adjustments with it to suit home baking, the recipe can make approx. a dozen good size buns.
500g Bread flour
100g Sugar
1/2 tsp salt
1 tbp Active dry yeast (less for instant yeast)
30g Soften butter
2 tbp Milk powder
1 egg
260g Warm water
The amount of yeast used for this amount of flour is relatively low, and it took a total of 6 hours for the buns to be ready to go into the oven. Melbourne is pretty cool now and this also lengthened the time taken to proof. My baking sheet was not big enough to place 12 cone shell shaped bun so I turned in the ends and turn them into shape of a croissant. 
Even though I said I don’t want sweet bun, I made one bun with sugar cinnamon filling and see if this bread dough work well with a sweeting feeling too. It turned out great! I think next time I can use this bread dough to make 12 buns with different fillings … meat floss, coffee, chocolate, custard, jam, cinnamon, meat sauce, ham, cheese, red bean paste, coconut, bacon…
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