| Ingredient | Method |
| Dough: 240g japanese bread flour 30g milk powder 1/2 tsp salt 4g instant yeast 70g caster sugar ±60g water, divided use 20g butter 10g oolong tea powder 5g premium A osmanthus dried flowers+50g boiled water, set til cooled osmanthus honey glaze: (stir well) 5g hot water 7g honey 1/2tsp premium 5A osmanthus dried flowers | FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the all ingredients, osmanthus water and 40g plain 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 1-2 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 circle shape. 4. Let dough prove for second time (about 1 hr). Brush osmanthus glaze on top. 5. Bake at 180 degree Celsius for 25-30 minutes till golden brown. Remove from oven and cool on wire rack. |
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