Seaweed Meat Floss Red Bean Buns

Ingredient

Method

Dough: 600g japanese bread flour 120g caster sugar 30g milk powder 1/2 tsp salt 7g instant yeast ±360g water divided use  50g butter Filling : ~red bean filling ~Seaweed Meat floss topping:    white sesame seed sugar glaze: 2tsp sugar+30g hot water

FOR STAND MIXER WITH DOUGH HOOK: 1.  Place all the ingredients and 230g 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 12-15 small equal portion . Flatten the dough  gently into a round disc and roll out into a longish oval shape (about 15cm in length). Spread some red bean filling (apprv 18g) and spread some meat floss on one side. Quickly roll up swiss-roll style. Arrange in a  baking tray and let dough prove for second time (about 1-2 hrs). 5. Spread sugar glaze on top, sprinkle the white sesame seed. Bake @ 180C for 20-25min. Remove from oven and quickly brush with sugar glaze on top. Cool completely.