Pandan Cheese Bun

Ingredient

Method

350g high protein flour 100g superfine flour 90g sugar 1 tsp salt 2 tsp instant yeast + 230ml water 2 tsp apito pandan 1 tsp pandan essence 35g butter topping: 6 slice cheddar cheese, shredded coarse sugar

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients 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 20-30 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. Roll flat dough, and divide the dough into 24 small portions, 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. Place the shredded cheese on top the dough then sprinkle some sugar. Bake at 180 degree Celsius for 17-20 minutes. Remove from oven and cool on wire rack. *make 24 buns