Prepare the overnight dough by combining the boiling water and bread flour. Wrap it with a cling wrap and leave it overnight in the fridge.
Add the bread flour, plain flour, sugar, milk powder and salt in a mixing bowl. Create a dent in the middle of the flour and add in the yeast. Mix well for approximately 30 seconds on low speed.
Add in the water slowly before adding the egg. Beat on low to medium speed till a rough dough is formed.
Add in the overnight dough and beat till it is well combined.
Add in the butter and beat till an elastic dough is formed (when the dough can be stretched thinly).
Remove the dough and further knead the dough with hands on a floured surface for approximately another 1 minute. Set it aside in a mixing bowl to allow it to proof for 40 minutes. Cover the bowl with a damp cloth while proofing.
When the dough has expanded or doubled in volume, punch it gently to release the air.
Separate the dough into 12 portions and set it aside for approximately 10 minutes.
Further divide each dough into 30g each and place them in a 8 inch greased square tin. Continue until all the rest of the dough are used up.
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