Sponge Dough
• RedMan Bread Flour | 1207 | 70 gm
• Egg Yolk | 12088 | 60 gm
• Himalayan Pink Sea Salt | 64652 | 0.2 gm
• Bruggeman Instant Dry Yeast Brown | 10385 | 0.4 gm
• RedMan UHT Full Cream Milk | 103602 | 16 gm

Final Dough
• RedMan Bread Flour | 1207 | 110 gm
• RedMan Plain Flour | 1242 | 40 gm
• Orange Zest | --- | 2 gm
• RedMan Caster Sugar | 1417 | 35 gm
• Bruggeman Instant Dry Yeast Brown | 64652 | 3 gm
• Bruggeman Instant Dry Yeast Brown | 10385 | 3 gm
• Yoghurt | 103602 | 100 gm
• Yoghurt | 67817 | 4 gm
• Yoghurt | 68328 | 50 gm

**Sponge Dough**
1. Mix all ingredium together,till fine dough
2. Proff in room temparature to 2 size bigger,
3. Keep in chiller for 12-15 hours ,and use .

**Final Dough**
1. Mix the sugar and orange together ,
2. Put all ingredient together ,except salt and butter
3. Mix the dought statrt to combine ,add the salt
4. Unitll the dought is soft and smooth ,slow add in the butter bit by bit.
5. Rest for 30 mins and divide 55g x 8 pcs ,rest for 15 mins .
6. Shape the dought ,and final proff 60 mins
7. Egg wash before bake ,
8. Bake at 160/230c -30min+10mins (with cover ).