| Ingredient | Method |
| 170 HP flour 30g LP flour pinch of bread improver (optional) 15g organic buckwheat flour 50g caster sugar 1/2 tsp salt 1.5 tsp instant yeast 2.5 tsp pandan apito 1 tsp pandan essence ±95ml milk/water 25ml water 40g butter |
FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND:
1. Place the dry ingredients in a bowl. Put 25ml 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 wet ingredient and 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 to remove air bubbles. 3. Roll flat dough, and divide the dough into small portion (35g each), and wrap up to form into circle shape, arrange in a greased square baking tray and let dough prove for second time (about 1-2 hrs). 4. Bake for 20-25 minutes @ 180C until golden brown. *Makes 12 buns |
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