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February 25, 2021 | Chef Oliver Lim

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INGREDIENTS

A	100%	225g	German Wheat Flour Type 550
	1.3%	3g	Domino Verde Natural Improver
	8.8%	20g	Cereals Premix
	4.4%	10g	Pane Sourdough Powder
	2.2%	5g	Angel Instant Dry Yeast
	2.2%	5g	Salt
	2.2%	5g	Honey
	71%	160g	Water
B	1.3%	3g	Kale powder
c			Butter and salt
D			weet Red Bean Paste

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METHOD

Mix all (A)ingredients with mixer until dough doesn’t stick to the bowl (10 minutes medium speed)
Divide the dough into 2 equal halves
Create a green dough with kale powder, by kneading in kale powder (B) until evenly distributed
Bulk ferment both green and white doughs for 30 mins
Divide the dough into 30g balls. Roll tightly into balls, and bench rest dough for 5 mins
Roll the white buns, fill with butter and sea salt filling, and wrap Short video: https://youtu.be/9pS0gIIe2aA
Roll the green buns, fill with sweet red bean paste filling and wrap Short video: https://youtu.be/wTMOHiIPBRM
Final ferment for 15 mins
Bake at 250̊C for 7 minutes

Alternative suggestion: Combine both green kale dough and white dough, wrap with red beans, and bake in a loaf tin

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