| Ingredient | Method |
| Dough: 350g japanese bread flour 100 LP flour 270 purple sweet potato, steam and puree 50g milk powder 1/2 tsp salt 6g instant yeast 100g caster sugar ±200g water, divided use 50g butter glaze: 5g caster sugar+ 30g hot water topping: ~mini sausage ~otafuku okonomi sauce ~mayonnaise ~parsley flakes | FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the all ingredients and 180g water in a bowl. Mix until a dough forms then knead for about 6-10 minutes. Pour remaining water bit by bit and continue knead until elastic about 10min. 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 equal portions. Wrap the dough into rectangle shape. Place a mini sausage on middle and press slightly. 5. Let dough prove for second time (about 1 hr). Pipe the mayonnaise on top followed by okonomi sauce. Sprinkle parsley flakes on top. 6. Bake at 180 degree Celsius for 25-30 minutes till golden brown. Remove from oven, gently brush sugar glaze on top and cool on wire rack. |
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