Make it more refined

For even fluffier buns with a more delicate crumb, use two starters instead of the one. Make starter one by acti-vating 2g active dried yeast in 25ml boiling water and 50ml cold water, and mixing into 125g low-protein flour.

Knead as in the method above and leave to rest for 4 hours. Starter two is made from starter one: take 100g,starter one and add 500g5 low-protein- flour,280 ml cold water and tablespoon granulated sugar. Knead and then allow to rest for 8-10 hours. Simply use 500g of starter two in the final dough, and the rest of the recipe remains the same.

Make it with plain flour low nrotei Replace the low-protein flour with 220g plain flour and 100g cornflour in starter one and 120g plain flour and 60g cornflour in starter two. When making the final dough, increase the water to 50ml.

Make it faster Replace the active dried yeast in the starter with fast-action yeast, reduce the starter resting time to hour and use 10g baking powder in the final dough.

qingquang

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