- 300gm high-gluten flour
- 30gm sugar
- 9gm milk powder
- 6gm instant dry yeast
- 6gm salt
- 18gm unsalted butter (room temperature)
- 170ml warm water (30 degree celcius)
- 5gm green tea powder
- Red bean paste (self-cook or canned red bean paste)
Method
- Add water to instant yeast powder and 1 tbsp sugar and mix well. Wait for 5-8 minutes until the yeast starts to bubble (if they yeast does not produce bubble means the yeast is not suitable for use)
- In a whisking bowl of Buffalo Mix Master, add flour, sugar, milk powder, yeast and salt. Mix until it becomes a dough.
- Add butter and mix until dough becomes smooth and elastic. (test elasticity by pulling the dough apart with both hands until a thin layer without breaking.)
- Divide dough into two equal portion.
- Add 10ml water into green tea powder and mix well. Add green tea to one portion and mix until evenly combined. Knead dough into a ball and place into a bowl. Cover the bowl in cling wrap and let dough rest for 1 hour to rise.
- Divide green tea powder dough and plain dough into two equal portions. Knead all dough to release the air. Shape each dough into a log and let it rest for 15 minutes.
- Using roller pin, flatten each dough individually. Place green tea dough onto plain dough, roll to flatten it and repeat this to the other set.
- Spread red bean paste onto the dough, then roll into a log. Repeat this to the other set. Cover dough with wet tea towel and let it rest for 10 minutes.
- Cut into 5cm wide sections. Grease butter to the inner pot. Arrange dough sections into inner pot starting from the side of the pot working towards the middle.
- Close lid and select “Keep Warm” function for 20 minutes.
- After 20 minutes, select “Cake” function and adjust timing to 40 minutes.
