Oriental Fusion

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Working Method

Complexity level:

Mixing spiral	Mix all ingredients except unsalted butter. Mix at slow speed for 3-5 mins; fast speed for 4-6 mins until gluten is formed. Add in unsalted butter and mix until well combined.
Dough temperature	27°C
Scale	50g – round it up.
Bulk fermentation	30 mins
Intermediate proof	20 mins

Make up	Roll out dough and make into long shape. Cover dough with sweet potato melon, then coat with sugar and place in cream roll mould.
Final fermentation	±60 mins at room temperature.

Oven temperature	Top 190°C bottom 200°C
Baking time	12-15 mins

Finishing after baking	Slice a bit of the top to make a flat surface and make a hole in the centre. Pour in the instant tau fu fa and put in the chiller to set. Finish with toppings.
Purple Potato Melon Skin	Using the paddle attachment, soften butter and icing sugar, then add in the rest of the ingredients and mix well. Put in chiller and divide into 25g each.