Uploaded May 2023 | Updated September 2026, 1 week ago

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*Sweet stiff starter*
– triple in 7-8hrs at 27-28C
30g starter
90g bread flour
40g water
15g sugar

*dough*
230g bread flour
20g sugar
4g salt
115g milk
50g whipping cream
20g butter
All of the sweet stiff starter
20g purple potato powder
40g water
- mix and make into paste
Handful white sesame
Melted butter

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.
➡️ divide dough into two equal part. One added with purple potato paste and mix well
➡️ bulk proof dough for 2hrs at 28C
➡️ roll out both the dough in rectangle, brush with butter thinly and sprinkle sesame across
➡️ make a single fold and rest dough for 10mins
➡️ Roll out the dough again. Brush with butter thinly and sprinkle sesame.
➡️ make a single fold again and rest dough for 10mins
➡️ roll out the dough to a thickness of 1.5cm
➡️ trim the sides (optional)
➡️ cut the dough into mini square of 4x4cm
➡️ Place on a greased pan for final proof, 3.5-4hr at 28C.
➡️ egg wash and bake at 190C for 12-13mins