| Ingredient | Method |
| Dough: 200g HP flour pinch of bread improver (optional) 10g milk powder 40g organic buckwheat flour 3/4 tsp salt 1.5 tsp instant yeast 40g caster sugar 25ml water ±120ml milk 50g butter Filling: red bean paste | FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients and mashed potato in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 6-10 minutes. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Once dough has risen, place it on a floured surface and knead lightly. Rest for 15 minutes. 3. Divide the dough into small portion, roll flat dough and smear the red bean paste and roll up, cut into half and arrange in a greased square baking tray and let dough prove for second time (about 1 hr). 4. Bake at 180 degree Celsius for 30-35 minutes till golden brown. Remove from oven and cool on wire rack. |
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