Preparation of the recipes

Bread Dough

• 1

  Weigh bread flour, sugar, salt, and yeast. Mix well together. Start on low speed with dough attachment in a standing mixer.

• 2

  Add egg and whole milk. Change to medium speed until all ingredients are well mixed together.

• 3

  Add butter.

• 4

  Change to high speed, knead until smooth and elastic for about 5-7 minutes. Dough should be stretchy.

• 5

  Portion the dough into half. Knead matcha powder and red colouring into each dough.

• 6

  Transfer dough into a bowl and cover with cling wrap. Let the dough rise at room temperature or 25-28 degrees until doubled the size.

• 7

  Portion the dough into 9 (50g each), deflate the dough and flattened it into a round shape.

• 8

  Wrap 20g of yam paste and 10g of Konjac Boba into bread dough, roll into circular ball shape.

• 9

  Repeat with the remaining dough. Place into chiffon mold.

• 10

  Let the loaves rise for 30-45 minutes or until nicely puffy.

• 11

  Preheat oven: top heat 160 degree Celsius, bottom heat 180 degree Celsius.

• 12

  Bake the loaves for 20-25 minutes, depending on size.

• 13

  Let the loaves cool completely before consumption.