| Ingredient | Method |
| Dough: 400g japanese bread flour 200g LP flour 60g milk powder 10g mulberry leaf powder 140g caster sugar 1/2 tsp salt 8g instant yeast ±330g water divided use 60g butter Fillings: (mix well) 100g butter 45g caster sugar Topping: (mix well) 60g butter 25g light brown sugar 25g Milk powder 15g salted egg powder 5g custard powder | FOR STAND MIXER WITH DOUGH HOOK: 1. Place all the ingredients and 330g 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 butter filling. Pinch and seal the seam tightly. 5. Place in a greased baking tray and let dough prove for second time (about 1 hrs). 6. Transfer the topping into piping bag and pipe on top the bun. 7. Bake @ 180C for 20-25min. Remove from oven and cool completely. |
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