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Whole Wheat Steam Buns (Sponge and Dough Method)

You will need a scale to measure out the ingredients!

Ingredients
  

Sponge

  • 456.6 grams Whole Wheat Flour 100%
  • 264.8 grams Water 58%
  • 6.8 grams Instant Dry Yeast 1.5%

Final Dough

  • 114.2 grams Whole Wheat Flour 100%
  • 77.6 grams Water 68%
  • 45.7 grams Sugar 10%
  • 5.7 grams Baking Powder 1%
  • 28.5 grams Shortening 25%
  • 728.3 grams Sponge 638%

Instructions
 

Preparing Sponge

  • Dissolve yeast in water.
  • Mix all the ingredients for 3 minutes on slow speed.
  • Bulk Fermentation - 45 minutes to 1 hour at 30 deg °C / 86 °F for 30 minutes.

Preparing Final Dough

  • Scale all ingredients.
  • Mix until gluten is developed.
  • Remove dough and place it on the counter, roll and shape into a log.
  • Divide and pre-shape into rounds of 90g.
  • Rest for 5-10 minutes.
  • Flatten into ball into disk. Roll the edges of each disk towards the center, keeping the middle thicker than the rim of the disk.
  • Place the filling in the middle.
  • Final shape into round balls or spiral pleating shape and place on a piece of parchment paper (2 ½ in by 4 in wide).
  • Proof at 30 deg °C / 86 °F for 30 minutes.
  • Steam for 12 minutes.
  • Serve immediately.