Organic Pandan Froggie Buns by Jenny Yennee

Recipe Link : https://m.facebook.com/story.php?story_fbid=852717358088951&substory_index=0&id=746025335424821


Ingredients :
320g organic unbleached bread flour
30g organic cake flour
30 g organic fructose
10 g organic dried yeast
1/2tsp salt
1 egg
120 ml fresh pandan leaves water
10 g soya powder
40 gm grapeseed oil

Method: 

Combine all ingredients (except grapeseed oil ) in a mixer bowl mix well (abt 5min). Then add in grapeseed oil, Knead abt 15-20mins. Then, knead the dough into a ball shape and covered wt mixer bowl lid, proof till its doubled in size, about 45min or more depending on the weather. Transfer it to a clean floured surface. Deflate and divide the dough .

To make Froggie buns

Take the dough out, and divide into 60g each - 10g each (for the eyes) and divide the rest of the dough into 25g (for the faces). Let the dough rest for 10 minutes.

Roll out the dough for the faces, put two face pieces together, and pinch the sides firmly. Divide each piece of eye-dough into 2, roll into balls and put on top of the face part.

Put the frog buns on a baking sheet lined with parchment paper and let rise again (2nd rising) for about 30 to 40 minutes. As soon as they have risen, pre-heating the oven.

Brush the frog buns with a beaten egg. Make a dent in each eye ball with chopsticks, and push in the black bean.

Bake for 15 minutes in a preheated 160℃ oven.