February 25, 2021 | Chef Oliver Lim


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


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