Queen Bread and Oreo Buns

I was looking for some inspirations to bake my bread. So I asked my eldest son what would he like. He replied me "Oreo". It sounded weird to have oreo in the bread. And he wanted it wholesome in the buns, not crushed, nor any other way. So I obliged.
I made one recipe of the Queen Bread from Baking Code. Separated into two portions. One portion, I proceeded with the Queen bread, the other portion, I made into buns, a mixture of oreo buns and red bean buns.
Recipe for Queen Bread, extracted from "Baking Code by Alex Goh"
(Makes 2 loaves, but I only make one loaf. The other half dough I made into buns.)

Ingredients:
A:
500g Bread flour
75g Sugar
6g Salt
20g Milk powder
8g Instant yeast

B:
150g Overnight sponge dough*
1 Cold egg
240g Cold water

C:
90g Butter

Method:
1. Mix A until well blended. Add in B, knead to form a dough.
2. Add in C, continue kneading to form a smooth and elastic dough. Cover it with cling wrap and allow it to proof for 60mins.
3. Divide the dough into 4 pieces, mould it round. Allow it to rest for 10 mins.
4. Roll out the dough, roll it up like swiss rolls. Allow it to rest for 10 mins. Repeat the step one more time. Place two dough onto the greased loaf tin. Makes two loaves.
5. Let it proof for 50mins. Cut the top with scissors. Place some butter on top and sprinke some sugar. (I had forgotten to do this! I left the top plain and just baked it!)
6. Bake in pre-heat oven at 180C for 35mins.

*Overnight Sponge Dough (use all)
(makes approx. 155g dough)

Ingredients:
100g Bread flour
60g Water (room temperature)
1/4 tsp Instant yeast

Method:
1. Mix the instant yeast with 20g of water until well-blended.
2. Add in the remaining ingredients and knead to form a dough.
3. Let it proof for 30mins.
4. Wrap in cling film and keep in the refrigerator overnight.

The beautiful loaf baked from the galvanised loaf tin. One of my favourite baking tool!
I saw with great interest what Bee Bee did to her buns. So I decided to try it on a slice of the Queen bread to test if it will spring back. It responded so well I decided to "massage" it a couple more times. (Don't worry, I only tested on one ;))Then I decided this loaf is truly worth making! Enjoy the "massage"!