Azuki and Coconut Buns

Ingredient

Method

Dough: 450g japanese bread flour 100g HP flour 50g LP flour 30g milk powder 100g caster sugar 220g santan milk 1/2 tsp salt 8g instant yeast ±250g water divided use  45g butter 6g pandan powder Fillings: pandan coconut filling Homemade Azuki paste

FOR STAND MIXER WITH DOUGH HOOK: 1.  Place all the ingredients and 200g water in a bowl.  Mix until a dough forms then pour remaining water bit by bit and continue knead for about 15-25 minutes until elastic.  2. Cover with plastic wrap, set aside about 2 hours for ferment. 3. Once dough has risen, place each on a floured surface and knead lightly. Rest for 15 minutes. 4. Divide dough into small equal portion. Flatten dough into a round disc. Wrap each dough with coconut filling (apprv 1/2 tbsp) followed by azuki filling  (apprv 1/2 tbsp) . Pinch and seal the seam tightly. 5. Place in a greased baking tray and let dough prove for second time (about 1 hrs).  6. Bake @ 180C for 20-25min. Remove from oven and cool completely.