Soft Bun (Biga Version)

After the successful “Biga” version of Gibassier, I want to try the Bun made with Biga. Because, I want to make sure of its effect / consistence on Flavor and texture. 

Biga, didn’t disappoint me. The outcome was beyond my expectation. I never got such flavor, texture, taste and sponginess earlier. Though its time consuming, it was definitely worth, the wait.

Since, I already briefed the Biga Ingredients and making procedure, you can get it from here.

Ingredients for Bun :    2 ¾ Cups of All purpose flour  ;    1 tbsp of milk powder    ;   1/4 cup of  Caster Sugar     ;    1 ¼ tsp  of  salt    ;      1 ¼ tsp  of   Instant yeast    ;   1 egg (beaten)    ;  1/4 cup of  milk    ;      50gms of Butter (cubes)       ;  Biga (prepared last night)

Procedure :   Mix Flour,  milk powder, caster sugar and instant yeast in a mixer bowel and beaten egg, biga ((in small portions, so that it blend well) and salt and blend again.

Now, gradually add lukewarm water to form into slightly sticky, soft dough. Knead about ten 10 minutes until smooth and elastic. 

Finally add butter cubes and knead until incorporated. Form the dough into a  ball and place it in a large greased bowl, covered with damp cloth or cling film and allow it to rise more than double in size. May take about 120 min (depended on the Temperature of the surrounding)

Punch down the raised dough and knead briefly and form into 12 equal balls. And again allow it to rise for 10- 15 min.

Roll each dough ball into radish shape and roll out using a rolling pin to about 30cm length then roll up from the wider end like shaping a croissant.

Place the shaped rolls evenly (sealed ends down) on a greased baking tray and cover with damp cloth and allow it to rise about double in size. Now, egg wash the dough and bake in preheated 180°C oven for about 20 - 25 minutes or until golden brown texture.

Allow it to cool and toast or make a sandwich of your preference.