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 (recipe by Wendy Kor)
I halves the recipe to make about 30pcs of bun

Soup Dough
70 bread flour (I used Japanese Bread Flour) 
350 Water
*cooked above (continuous stir) until 65C , or until showing trail. Off the fire and let it cool.

[A] 
400 Bread Flour (I used Japanese Bread Flour) 
180 Superfine Flour (I used Japanese Bread Flour)
11g instant yeast

[B]150g soup dough100 sugar120g egg (about 2.5 egg)140 cold water

[C]100 butter

Directions
 1. Prepare the soup dough, the extra may keep in container in refrigerator for up to a week.
2. Mix in [A], [B] until foram a ball, the mix in the butter
3. Proof for 1 hour
3. Shape and 2nd proof for another 1 hour. I did my 2nd proofing in the refrigerator for about 2-3 hours. 
4. Bake @ 170C for 15min

Note
I use Parmesan cheese and grated cheddar cheese (Bega) for this recipe. Egg wash the bun then sprinkle the cheese on top and bake.


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