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METHOD

1. Mix the dough A by machine until the dough doesn’t stick onto mixing bowl (10 mins)

2. Divide the dough into 2 halves. Put one half back into the kneading machine and knead in kale powder (B) until evenly distributed. The dough should look green

3. Bulk ferment both doughs for 30 mins

4. Divide the dough into 30 gram pieces. Roll into rounds, and leave it to rest for 5 mins

5. Shape the white buns into sacaduros with butter and salt filling

6. Shape the green buns into sacaduros with sweet red bean paste filling

7. Final ferment for 15 mins 8. Bake at 250 degrees C for 7 minutes