Cheddar Duo Color Potatoes Bun

Ingredient

Method

Potato Dough: 350g japanese bread flour 100 LP flour 270 potato, steam and puree 50g milk powder 1/2 tsp salt 6g instant yeast 100g caster sugar ±200g water, divided use 50g butter Purple Sweet Potato 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: shredded cheddar coarse sugar

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Potato Dough: 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. Repeat step 1 for Purple Sweet Potato Dough. 3. Once dough has risen, place it on a floured surface and knead lightly. Rest for 15 minutes. 4. Divide the each potato dough into small equal portions. Follow image above to do shaping. 5. Let dough prove for second time (about 1 hr).  Brush sugar glaze on top. Sprinkle shredded cheddar and coarse sugar on top. 6. Bake at 180 degree Celsius for 25-30 minutes till golden brown. Remove from oven, and cool on wire rack.