Baking Step:

1. Mix group A at medium speed until fully developed (about 10 minutes).
2. Add in group B until well mixed.
3. Rest dough for 20 minutes and cover it properly to prevent skinning.
4. Divide the dough into desired size and rest the dough for 10 minutes, cover the dough.
5. Proof at 38°C with 85% humidity for 60 – 90 minutes.
6. Bake at 220°C (top heat) and 210°C (bottom heat) for 35 – 38 minutes.

Baking Step:

1. Using whisk, mix all ingredients until well combined.
2. Scoop a small amount of batter onto a non-stick pan and cook until bubbles appear on the surface. Flip and cook until golden-brown.

Baking Step:

1. Mix flour and yeast for 30s with hook on low speed (1st)
2. Add salt, sugar, milk powder, eggs and water. Mix for 1min on low speed (1st).
3. Change to medium speed (2nd) and mix for 2 mins.
4. Add butter and mix until dough is developed on fast speed.
5. Scale dough into 50g pieces and round up. Rest for 15 mins.
6. Flatten the dough and wrap filling inside it. Allow dough to proof until double in size.
7.  Egg wash and bake at 170°C for about 15min or until golden brown.

Baking Step:

1. Blend all dry ingredients at low speed for about 1 min.
2. Add in water and mix at low speed (1st) for 2 minutes, and then mix at high speed until dough is fully developed.
3. Rest the dough for 10 minutes. Cover the dough with a plastic sheet to prevent skinning.
4. Scale to desired weight, shape and allow to rest for 10 – 15 min.
5. Proof at 40°C and RH 80% for approximately 60 min.
6. Bake at 200°C for about 20 – 30 minutes. Baking condition varies upon dough weight and oven used. 

Baking Step:

1. Weigh all ingredients.
2. Place all dry ingredients into the mixer and mix for 1 minute.
3. Add in water and mix for 7 minutes.
4. Add in shortening and mix for 6 minutes (or until dough is well developed).
5. Round the dough and rest for 10 minutes.
6. Scale the dough into 450g per piece, round and rest for 5 minutes.
7. Shape the dough and put into bread tin.
8. Proof at 40 0C and RH 80% for approximately 60 minutes.
9. Bake at 2300C top 2100C bottom for about 30 to 35 minutes or until done.
10. Baking condition varies upon oven used and dough weight. 

Baking Step:

1. Transfer Ingredients A into the mixing bowl.
2. Mix ingredients A with mixer at low speed.
3. Add in Ingredients B into the mixing bowl.
4. Mix for 8 minutes (or until the “clean bowl” is observed).
5. Add in the butter.
6. Mix until the dough is well-developed (7 – 8 minutes).
7. Rest the dough for 10 minutes.
8. Divide the dough into 110 g dough.
9. Round and rest the dough for 5 minutes.
10. Knead and roll the dough into elongated shape.
11. Keep the dough and rest the dough for about 5 minues.
12. Repeat “Step 10” and put the 4 pieces of dough into the bread tins.
13. Proof the dough at 38°C, 85% RH until double its original size.
14. Bake at Top oven (205°C – Top ; 225°C – bottom) for 24-26 minutes.
15. Cool the breads at the cooling rack.

*Recipe makes about 4 loaves of bread (440g dough weight). 

Baking Step: 

1. Mix ingredients A with mixer at low speed for 1 min. Add in Ingredients B and mix for 2-3 mins.
2. Add in the shortening and mix for 1 min. Change to medium speed and mix until the dough is well-developed (9 – 10 mins).
3. Rest dough for 10 mins. Divide the dough into 400g dough, round up and rest for 10 mins.
4. Mould and place the dough into baking tin and cover with lid.
5. Proof the dough at 38°C, 85% RH for 65 – 70 minutes, or until double its original size.
6. Bake at 200°C for about 30 minutes. 

Bun Baking Step:

1. Transfer Ingredients A into the mixing bowl.
2. Mix ingredients A with mixer at low speed for about 1 min.
3. Add in Ingredients B into the mixing bowl.
4. Mix for about 7 mins (or until the “clean bowl” is observed).
5. Add in the butter.
6. Mix until the dough is well-developed (about 8 mins).
7. Rest the dough for 10 mins.
8.  Divide the dough into 50 g dough.
9. Round and rest the dough for 5 mins.

Bun Baking Step:

1. Transfer Ingredients A into the mixing bowl.
2. Mix ingredients A with mixer at low speed for about 1 min.
3. Add in Ingredients B into the mixing bowl.
4. Mix for about 7 minutes (or until the “clean bowl” is observed).
5. Add in the butter.
6. Mix until the dough is well-developed (about 8 minutes).
7. Rest the dough for 10 minutes.
8. Divide the dough into 50 g dough.
9. Round and rest the dough for 5 minutes.
10. Mould the dough into oval shape and place it onto a baking tray.
11. Proof the dough at 38°C, 85% RH for about 90min or until double its original size.
12. Bake at 195°C (top) and 185°C (bottom) for 10 – 12 minutes.
13. Cool the breads at the cooling rack.

Sakura Cream Filling Production Method 

1. Using double boil, melt Group B until dissolve
2. Combine Group A and Group B ingredients into the mixing bowl and whisk at high speed until firm peak. Keep in chiller prior piping into buns. 

Baking Step:

1. Weigh all ingredients.
2. Place all dry ingredients into the mixer and mix for 1 minute.
3. Add in water and eggs and mix for 7 minutes.
4. Add in butter and mix for 6 minutes ( or until the dough is well developed).
5. Round the dough and rest for 30 minutes.
6. Scale the dough into 32g per piece, round and rest for 5 minutes.
7. Shape the dough and put into ( 6 inch x 11 inch ) tray.
8. Proof at 40 0C and RH 80% for approximately 60 minutes.
9. Bake at 2000C top 2000C bottom for about 14 to 15 minutes or until done.
   Baking condition varies upon oven used and dough weight.