DOUGH PREP METHOD BELOW:
1) Sieve bread flour into mixing bowl. Add in yeast & sugar then whisk it to incorporate the dry ingredients evenly. Add in milk & salt
2) Use hand mixer with dough hook at Speed 2 (low) to knead the dough for about 2mins. Once you see the dough structure start to form, add in butter (fold in dough with your hand to cover the butter) and continue kneading for another 3mins
[Note : Rest handmixer for about 30secs or so after adding butter to prolong the “life†of your hand mixer. Do not use hand mixers below 300watts cause it will just burn out. If you’re using stand mixer, you’re absolutely safe]
3) You will see the dough forming into a scraggly ball at about the 3rd minute onwards after you add in the butter. If you have been trying out my Soft Milk Buns recipe, this dough texture is almost similar
4) Move dough to a clean surface to start hand kneading. Use a spatula to transfer every bit out
5) DO NOTÂ succumb to the temptation of dusting the surface with flour as it will reduce the hydration level of the dough. Try using a plastic/marble/any smooth surface for this
Take a deep breath, warm up your arms & elbow for a good workout in the next steps!
6) Start to slap & fold your dough by pulling up the whole dough & slapping it down . Repeat this motion by taking the dough nearest to your body, fold it front then pulling up the dough and slapping it again. I did this for a good 15-20mins before the dough was smooth & did not leave any sticky residue anymore. Most bits on my hand & fingers were back into the dough. It is definitely still tacky due to the high hydration
7) Test your dough by stretching it to see if it stretches well without breaking immediately & if it passes the “window pane testâ€. You can start your 1st proofing once this is done.
8) Smoothen up & tighten up the dough then place them into a bowl (dusted with flour — remove any remaining flour in the bowl). Cover with a cling wrap or towel. Proof it for 1hr or till double in size
9) After 1hr, remove the dough from mixing bowl. Depending on how big your tray is, weigh your whole dough if possible, then divide it into the no. of portions your tray can fit. Most dough should weigh about 440g – 480g
My Air Fryer is a Philips XXL version & I am using an 8inch round tray to make 8 buns. So I divided my dough into 8 portions weighing about 55g each
[Note :Â The max tray size for this AF is either a 7inch square pan (makes 9 portions) OR an 8inch round pan (makes 8 portions) I prefer a uniformed size for my buns but you can freestyle too!]
10) Roll up & pre-shape the doughs & let it rest on the surface for 15mins under cling wrap/cloth
11) Press down each dough with a rolling pin to remove any air bubbles from the dough & roll it up into a taut ball to make sure it’s tight & smooth (removing air bubbles help to ensure your texture is even inside and the top of your bun does not collapse down when pressed causing an ugly dent in).
Put them onto your lined tray. Place them side by side & you will see double in size later with their sides sticking to each other for the pull-apart effect after bake. If you prefer to have individually shaped buns, have larger gaps in between them and divide the portions into 2 baking trays instead
12) Proof it for another 1hr or until double the size. Depending on the temperature in your home, some cooler condition require a little longer proofing. Normally the rule of thumb is, dough doubling in size. Proofing time of 1hour 15mins seem like a norm for me as my home is air conditioned most of the time
Go to the next page to read the air fryer directions !