Pandan Sausage Buns

Ingredient

Method

Dough: 300g japanese bread flour 250g HP flour 1 tsp salt 2.5 tsp instant yeast 120g caster sugar ±115g water, divided use 110g pandan extract (50-60 pandan leaf blend with water) 110g milk 60g butter Filling: mini sausage Glaze: 10g sugar+ 30ml hot water topping: white sesame seeds

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients and mashed potato in a bowl. Put 50ml 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. Add the remaining water bit by bit and continue knead for another 10-15 min until elastic. 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, place sausage at the center and wrap up, pinch and seal the seam tightly, arrange in a greased square baking tray and let dough prove for second time (about 1 hr). 4.  Brush the glaze on top of the bread and top with white sesame seeds. 5. Bake at 180 degree Celsius for 30-35 minutes till golden brown. Remove from oven and brush the glaze for 2nd time, and cool on wire rack.