Lightly press the side of the proved dough with your finger.If it bounces back just a little, then the dough is ready to be punched down and shaping.If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.If it bounces back immediately without any indentation then it needs more time. Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger.If you are unable to judge by just looking at the dough, you can do the finger poke test: Remove buns from oven and let them cool on rack.Bake in a preheated oven for about 15 - 20 minutes, or until golden brown.Alternatively, you can use your index finger tip too. Wet the flat round side of a rolling pin in water, deep into a bowl of sesame seeds.Preheat oven at around 200C (top & bottom heat) around 180C (fan-forced) for 10 - 15 minutes.Let it rise at warm place (my room temperature around 29 - 30C) for another 45 - 90 minutes until the dough rise double in size or fill up the baking paper cups.Repeat and finish the rest of the dough.Gather up the edges to seal and shape into round ball. Place a red bean paste filling ball in the centre.Roll a dough ball into a disc, the edges slightly thinner than the centre.Please use a kitchen scale if you want to be exact. Transfer the dough to a clean floured surface then divide into 10 equal portions (about 72g each). I usually left the dough in the same mixing bowl and cover with cling film. But, the result is not as good as long retard in the fridge. You may also do the same day bake - Let the dough rise in a warm place for 45 - 60 minutes until double in size.Cover the bowl and transfer dough to the fridge to retard overnight for about 8 – 12 hours.The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating. You also do not need to achieve window pane stage because the long overnight retard in the fridge will allow adequate gluten development. But, the dough is not very silky and smooth. Add in butter and continue knead for 10 - 12 minutes or until the dough come together. Knead for another 3 minutes or until the dough comes together.Slightly combine the mixture by hand with the hook attachment before turning on the machine so that the flour will not splash out.Put all ingredients (except butter) into a bowl of stand mixer.
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