I started to make this dough a night before to try out the slow rising method. Letting the dough rise in the fridge overnight saved time and increased flavor to the dough. That night after dinner, I started to prepare the ingredients. After pouring all needed ingredients into the mixing bowl, I sat down in front of the TV and applied my multitasking talent - kneading the dough and watching online soap drama simultaneously. It took me more than 30 minutes to massage the dough until it became ready for proofing. Well, that’s how a busy working mum like me made time for her after work entertainment - watching downloaded drama. JThe next morning at 7.30am, I checked on the dough, it did proof to about 75% of the original size. As we already had a plan to take Ray to a nearby park for morning jog, I asked Auntie Lan only to take out the dough from the fridge about an hour before our planned return time. Upon our return at 11.30am, Auntie Lan already had the dough left in room temperature for half an hour, I felt the bowl was still pretty cold. It took about an hour more before the dough was at room temperature and doubled in size.
I think this batch of non Tangzhong starter bread was so far my best sweet buns; the bun texture was so soft and wholesome with strong buttery flavor. When the buns came out from the oven in the afternoon, hubby surprisingly asked to have the buns for afternoon tea. He seldom likes bakery and it got me even more surprised when he ate 3 buns at one go!
Well, I guess one of the reasons why he liked the buns was the butter in the bun. He isn’t into bakery but he just loves butter J