Dough still stiff even after 5-10 tablespoon of milk/water?
type of bread that i'm making : Milk Buns
video tutorial: https://www.youtube.com/watch?v=VOFxfz1lsPc&t=23s
250 g (2 cup +/- 1 tbsp) bread flour (protein 11.5 - 12.5%)
35 g (2.5 tbsp) caster sugar
2 g (1/2 tsp) salt
5 g (1.5 tsp) instant yeast
130 ml (1/2 cup + 2 tsp) milk
25 g (2 tbsp) egg (lightly beat 1 egg, get 25 g, save the rest for egg wash)
42 g (3 tbs) unsalted butter - melted
so here's whats happening, I'm trying to make Milk buns but it seems the dough never gets smooth and elastic, its just stiff, hard-to-knead dough...even though I added about 2-5 tbsp of milk to it already, the stiffness never disappears...
this happened both on my first and second attempt.nevertheless, both first and second attempt, the taste and softness was still good so I didnt mind the annoying stiffness of the dough. but i'm curious to know as to why its not getting elastic and smooth..
on my first attempt, after kneading about 8-10mins the dough became too stiff so added 1 tablespoon of milk....after 5 more minutes of kneading, still the same so I added another tablespoon and still the same stiffness..I try doing windowpane test but it just keeps tearing even tho its not even thin enough. so at this point i just simply gave up and baked it as it is...it still turned out great....
now for my second attempt I try to make my own adjustments (basically I was experimenting at this point). Instead of using 130ml of milk, I made it 140ml...and yep, STILL THE SAME RESULT = stiff dough after kneading for 9-12 mins..so slowly I try adding 1 tablespoon of milk up until the dough becomes less stiff (I knead it for a couple of minutes before i add the next tablespoon of milk....but even after adding about 10 tbsp of milk, the dough is still stiff...not so sticky but simply stiff but not elastic nor smooth..
so what am i doing wrong here? yes I measured the ingredients EXACTLY as recipe says..the only time I changed it was on my second attempt..which still confuses me even after all those liquid, the dough doesnt get any better...
I also wanna say that I'm using AP flour only.....
with all that being said, any suggestion to this problem?
the image above is the dough my second attempt after the 8tbsp of milk and more than 25 mins of kneading...its stiff and looks sad....just like me lmao