| Ingredient | Method |
| Dough: 250g japanese bread flour 20g milk powder 40g caster sugar 1/2 tsp salt 4g instant yeast ±140g water divided use 20g butter purple sweet potato powder matcha powder Glaze (optional): (stir well til sugar melted) 10g sugar 30g hot water Filling: red bean paste purple sweet potato filling | FOR STAND MIXER WITH DOUGH HOOK: 1. Place all the ingredients and 150g 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. Divide into two equal portions. 1st mix with matcha powder and last portion mix with purple sweet potato powder. 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 matcha dough into small 2 equal portions. Flatten dough into a round disc and roll out into a longish oval shape. Spread each dough with one portion of the filling. Use a knife or dough scraper to make a few slits at center (do not cut through the edges). Roll up swiss-roll style. Pinch and seal the seam tightly. Shape into round shape. Repeat for purple dough. 5. Place in a 5-6" round cake mould and let dough prove for second time (about 1 hrs). 6. Bake @ 180C for 20-25min. Quickly brush the glaze to create shine effect. 7. Remove from oven and cool completely. |
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