Soft soft bun

Poolish recipe for soft fluffy buns
Recipe shared by Florence Fok
With some adjustment from me using bread maker

Poolish ingredients
125gm bread flour
125gm water( room temperature)
1gm yeast or just a pinch

Mix all the above ingredients and put in a air tight container and cover with lid for 8 to 9 hours in room temperature before you go to sleep. ( I kept for almost 13 hours)
Next morning you can see a fluffy mixture.

Main Dough

280gm bread flour
80gm cake flour
25gm milk powder
60gm castor sugar
8gm salt
5gm yeast
1 egg lightly beaten
Poolish dough
140gm full cream milk
46gm butter cut into cubes (soft but not melt)

Egg wash - 1 egg and 1tsp fresh  milk and mix well

Put all the above main dough ingredients accordingly except butter.
Use bm and set to bread dough function. After 5 minutes open the lid and put in the butter then close back and let the bm do its job for 1 hour.
Remove dough from bm and transfer to a oiled bowl and let it proof in a preheated oven until double or triple size.
Then punch and make into the shape you desired and let proof again until double size.
Then egg wash and put into the oven and bake at 180 deg for 15 minute please adjust according to your oven.

Happy baking!!
Kelly's Kitchen