Adjust with small amount of water or rice flour until you get right consistency. The batter should be thin enough to spread. Please refer to the video for the consistency of the batter. When the buns almost double in size, mix all the topping ingredients together in a bowl with a hand whisk.The duration of proofing depends on your ambient temperature and starter. This one took approximately 2.5 hours at room temperature of 30C. Let the buns proof at a warm place until the dough rise double in size or when it reaches the pencil marks. I made marks with a pencil about 1.25 cm away from the original size of the buns.Make sure they are about 1 ½ to 2 inches apart. Place bun onto the baking pans lined with non-stick baking paper.Please watch the video here "How to shape bun" Please use a kitchen scale if you want to be exact. Transfer the dough to a clean floured surface then divide dough into 6 equal portions (approx.(I did not find any big differences between 15 minutes to 60 minutes rest. This dough I rested for 45 minutes and the dough rose quite a lot in 45 minutes. Keep it covered with clingfilm or use a lid. In the same bowl, let the dough rest for 15 - 60 minutes.The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating. Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage. Change to hook attachment and knead for another 3 minutes or until the dough comes together.This step is critical to prevent an uneven mixed dough as the stiff starter is rather hard and a dough hook may not be able to mix it well enough. Using the paddle attachment, mix for 2 minutes or until all incorporated. Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out.Tear the stiff starter and yudane dough into pieces first. Put all ingredients (except butter), including all the stiff starter and yudane dough into a bowl of stand mixer.The starter should look smooth and round dome. It should take around 4 - 6 hours to get triple at room temperature at 28C - 30C. It took about 8 - 9 hours depending on your starter.
I prepared a night before and leave it in aircond room (approximately 24 - 25C room temperature) overnight until tripled.
Cover and let it ferment until tripled.Mix with paddle attachment until well mixed and all come together. In a bowl of stand mixer, dilute starter with water, stir in sugar and add in bread flour.Take out from the fridge 30 minutes before using to return to room temperature.Cling film and leave on the counter for at least 4 hours or overnight in the fridge.Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.
Bake at 375 degrees F for 25 to 30 minutes, until well browned.
Cover with plastic wrap and let rise in a warm place for 1 hour until doubled in size. Place in a lightly greased bowl and turn to coat.Turn out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic.Add remaining flour 1 to 2 tablespoons at a time until the dough pulls away from the sides of the bowl. Using the dough hook attachment, mix at medium speed until the dough comes together.Add in vegetable oil, remaining salt, and about 2 cups of flour.Stir to dissolve and let rest for 5 minutes until frothy. In a bowl of an electric mixer, combine yeast, warm water, warm milk, sugar, and 1 pinch of salt.
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