Baking bread in an airfryer!

Today, I baked some bread buns using my Philips Airfryer. Instead of 9 buns, I had to reduce the recipe to make sure it fit into my baking tray for the Airfryer. For simplicity, I only made two rectangular loaves side-by-side. Instead of the Airfryer baking tin (which measures about 14.5cm internally, 7cm height), I used disposable aluminium tray instead, which are slightly larger, but still fit into the Airfryer.


Recipe from My Mind Patch: Sweet Milk Buns.

Ingredients
150g whole milk (I used low fat)
20g condensed milk
3/4 tsp instant dry yeast

225g bread flour
25g top/cake flour
40g fine sugar
25g beaten egg
1/4 tsp salt

30g unsalted butter

Steps

1. Mix the whole milk and condensed milk together. Bring to room temperature (temperature exceeding 38°C will affect yeast). When it is within 28-38°C, sprinkle the yeast without stirring. Cover with a lid and let yeast activate, for about 15 minutes. 
2. While waiting for the yeast, prepare your baking tin by lining with baking paper. 
3. Combine the flours and sugar in a mixing bowl.
4. When the yeast is ready, add the yeast mixture to the dry ingredients. Add the beaten egg. Mix the dough until it no longer sticks to the side of the mixing bowl. 
5. Cover the dough with a lid (I used cling film) and let it rest for 15 minutes. (This allows the flours to absorb the liquid, making kneading easier later)
6. Kneading
7. Empty the dough on your worktop. Knead for about 10 minutes (using gloved hands might help) until smooth and elastic. 
8. Incorporate the butter into the dough, then continue kneading for another 10-15 minutes until windowpane/membrane stage.  (I think my kneading techniques were wrong or the room temperature was too warm, but I took an hour in total)
9. Tuck the sides of the dough into the bottom, shaping into a ball. Place in a oiled container and let it proof for 1 hour, or until doubled in size. 
10. Transfer dough to worktop. Press down to release the trapped air. Divide dough into 9 portions and shape into balls (or whatever desired shape you want). Do make sure that the dough portions are placed seam-side down.
11. Place the 9 portions in your prepared tin, spacing them apart. Spray some water and proof in closed oven for another 40 mins. 
12. Remove the proofed dough from the oven. Preheat oven to 180°C. 
13. Use a sieve to sprinkle some flour over the top of the dough. 
14. When the dough is in the oven, lower the temperature to 160°C and bake for 10 minutes; further reduce the temperature to 150°C and bake for 10 to 12 minutes, or till the top slightly brown.
15. Remove the baking tin from the oven and lift the baked buns from the baking tin onto cooling rack immediately.