MIKU SPONGE DOUGH METHOD

Miku comes in red colour most of the time.

It is either shaped round or pillow shaped.

I run out of red coloring

and 

also conveniently forgot about the pillow shaped buns.

And as a result, here is my

round and white Miku 

 These Miku or buns,

using the sponge dough method

rose beautifully and remained soft even on the 3rd day

according to its recipe owner,

Kimmy from Cookingpleasure.

Yes, the following photo is taken on the 2nd day.

Sponge Dough

(makes 4 pieces)

225g plain flour, sifted 

2 tsp instant yeast

125ml water

1. mix all ingredients into a soft dough.

    Cover to proof for 1-2 hours

Bun Dough

75g plain flour, sifted with

1/2 tsp double action baking powder

75g castor sugar

1/8 tsp salt

3 Tbsp coconut milk

1/2 tsp shortening

Others

red colour diluted with water, for brushing bun

4 pieces grease proof paper round or 3"x5"

1. add bun dough ingredients to risen sponge dough.

    knead in bread machine, dough cycle, until soft and smooth.

    Allow to proof 30min or until double in size

2. divide dough into 4 parts and shape either

    a) roll each piece into a smooth ball or

    b) using the thumb and the index fingers,press in the centre of the ball to form an oblong

3. put dough onto a piece of paper

4. leave to proof until double, about 30min

5. before steaming, brush dough with red colour water

6. put buns into the cold steamer, fill with enough water, and steam on high heat for 20min

7. off heat & let bun remain in the steamer for 3 min before opening.

    The purpose is to get a smooth skin bun

Note:
The dough is quite stiff