Uploaded November 2024 | Updated September 2026, 1 week ago

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*Sweet Stiff Starter*
30g sourdough starter
90g bread flour
40g water
15g sugar

*Dough Ingredients*
230g bread flour
20g sugar
10g milk powder
4g salt
15g purple potato powder
125g milk
50g whipping cream
20g unsalted butter
All of the sweet stiff starter

*Fillings*
250g purple potato
20g sugar
30g cooking oil
➡️ steam and mash the potato and
➡️ mix with sugar and oil till smooth and become paste form
➡️ divide into 8 and round into a ball

Method
➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.
➡️ Mix everything except butter till dough comes together and is strong.
➡️ Add butter gradually and knead until fully incorporated and dough achieves window pane.
➡️ bulk proof dough for 2hrs at 28C
➡️ punch down the dough and divide into 8 equal parts
➡️ wrap with purple potato paste and rest for 10-15mins
➡️ use rolling pin to roll out into oblong shape and use knife/blade to score lines
➡️ flip dough over so that scored lines are facing down
➡️ roll up the dough with scored lines at the outer
➡️ Place into a greased pan for final proof, 3.5-4hr at 28C.
➡️ spray water and sprinkle sesame
➡️ bake at 180C for 20mins