Sweet buns

Mix (A) till well blended.
Add (B) and knead to form a dough.
Add (C), continue to knead to form a smooth and elastic dough.
Use a finger to poke a hole. If the hole is a circle, not an irregular tear-off. That means you have successfully kneaded the dough to a perfect stage. Yet, don?t over-knead the dough. Otherwise all the tissues inside would be broken apart.)
Cover dough with clean film. Let it prove for 50-60 minutes, or till it doubles its size.
Use finger is pressed into the dough. It should show a clear finger tip mark but the dough should not sink.
Now its ready to use making bread and bun.
Divide the basic sweet bun dough into 60g pieces and shape them into balls.
Leave them to rest for 10 minutes, then flatten lightly with the palm of your hand and put some filing (any type your prefer) in the middle of the dough.
Fold and shape them.
Place them in a greased baking tray and leave them to prove for 45 minutes or till twice their size.
Brush with egg wash and bake at 190C for 12-15 mins in the middle section of the oven.