Oreo Lychee Orange Bun

Ingredient

Method

200g high protein flour 20g milk powder 30g sugar 1 tsp salt 4g instant yeast  110-120g water 20g butter 5pc or 50g oreo lychee orange, blended oreo topping (mix well): 3pc oreo lychee orange, blended 12g butter, melted

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put water and mix until a dough forms then knead for about 20-30 minutes until elastic. Cover with plastic wrap, set aside about 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 5-6 small portions, wrap up to form into circle shape.  4. Dip or slather the dough into topping. 5. Allow the buns to rise on the baking sheet for 40-60 minutes. 6. Bake at 170 degree Celsius for 15-18 minutes. Remove from oven and cool on wire rack. Spread some white chocolate on top.