Chinese Bakery Bread Buns
I'm trying to make the buns you can buy from the chinese bakery but have been struggling...my bread is very soft (good) but also cakey compared to the buns you buy from the bakery.
I've done some research and think it could be the gluten not being fully developed? I knead for 30mins because nothing changes with the dough (no window pane)...which seems too long? After 30mins there is a slight window pane (but it tears). I knead by folding and pushing with the heel of my palm and rotating 90degrees. I did notice that the dough wouldn't stretch easily and possibly teared with every knead? How do I make my bread more like the first picture?
Here is a picture of the crumb I want to achieve:
Here is a picture of my crumb:
500g Bread flour
30g custard powder
2g vanilla extract