Sponge bread – 海绵面包 – By Fiona lau

海绵面包 (Sponge Dough ) by Chef Fiona lau

材料 (Ingredients)
(Sponge dough)

• bread flour/strong flour 214g
• Cold water/milk 128g 
• yeast 2g

(main dough)

• bread flour / strong flour – 92g
• cold water/milk 12g
• Egg 30g
• Yeast 7g
• Salt 5g
• Sugar 61g
• Milk Powder 12g
• Butter 45g

(Using Mixer)

1. Sponge Dough : Mix all the ingredients well, using number 1on the mixer to mix it to form into dough. Let the dough rise for 4-5 hours or (Overnight) is highly recommended
2. Dough : Mix the dry mixture with the wet and sponge dough using number 2 on mixer.
3. Add in butter and continue mixing till it stretches and not easy to break, ( when form a Dough)
4. Put dough aside for rest 10 mins, then weigh and shape  each dough about 50-60g and roll it into round shape  and place onto grease tray, proof for another 60 mins or double in size.
5. Bake in preheated oven at 180 degrees for about 15 mins.