Recipe adapted from alex goh the art of making bread.
Basic fermented dough - laomian dough 老面
200gm hi protein flour (cold)
1/8 tsp instant yeast (i put 1/4 bec mata sepek)
140gm cold water
1/8 tsp instant yeast (i put 1/4 bec mata sepek)
140gm cold water
Mix everything and knead into a dough. Cover with a cling wrap and let it ferment for 4hours.
After 4hours lightly knead it to remove the gas. Then store in a container and cling wrap it. Keep it in fridge for 24 to 48hours.
The dough make about 4x70gm portion. So after 48hours just portion it and keep in freezer. Can last up to a mth.
Im using cold flour cold water and also cold yeast. Everything is direct from the fridge.
Basic method of making laomian bread
Dry
350gm hi protein flour
5gm instant yeast
10gm milk powder
40gm sugar
4gm salt
350gm hi protein flour
5gm instant yeast
10gm milk powder
40gm sugar
4gm salt
Wet
170gm cold milk
60gm cold egg
170gm cold milk
60gm cold egg
70gm laomian dough
40gm soften butter
40gm soften butter
Mix wet, dry, laomian dough together and knead to form a dough then add in butter. Knead to form a smooth and elastic dough.
Cover the dough with cling wrap and let it proof for 45mins. Then it is ready to be shape into any buns or loaf.
Im using 360 cold hi protein flour and omit the milk powder. My egg is 58gm so i use 172gm milk.. (as long as egg+milk = 230gm) and im using unsalted butter.
I knead using my #kmix stand mixer on low speed 25minz after i add in butter to reach window pane test.
Can use bm or hand knead (the dough is quite wet so hand knead will need a lot of muscle work)
I add in dried cranberries which i soak 15mins prior adding into the dough right b4 the 1st proofing.
After 45mins proofing i divide the dough into 16 portion and roll into a ball.. arrange into 8x8x3 square pan. Cover and let it rise for 45mins.
B4 baking i wash the top gently with melted butter. Then bake at preheated oven 180c for 15-17mins. Once remove from oven i wash the top again with melted butter. Let the melted butter dries up then remove the bun from pan and let it cool down completely before storing.
I have 5 more portion of dough in the freezer 
😂😂😂 gonna bake more soon..
😂😂😂 gonna bake more soon..
This laomian dough bun very rich and soft. Usually habis on the day itself after bake..
Link back to DHM: https://www.facebook.com/groups/dailyhomecookmeal/permalink/1856539351273658/
Credit: Vanessa Lau
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/05/complete-recipe-cranberries-bun-laomian.html
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