This recipe is best with
Recipe Ingredient
- Green tea dough:
- 200g pau flour (low-protein flour)
- 4g instant yeast
- 1/2 tsp double-action baking powder
- 35g castor sugar
- 1/8 tsp salt
- 20g butter, melted
- 50ml evaporated milk
- 60ml lukewarm water
- 3g green tea powder
- Plain soft dough:
- 200g pau flour
- 4g instant yeast
- 1/2 tsp double-action baking powder
- 30g castor sugar
- 1/2 tsp salt
- 25g butter, melted
- 50ml evaporated milk
- 60ml lukewarm water
Instructions
- Green tea dough
- In the bowl of an electric mixer, sift in flour and put in yeast, salt, sugar, double-action powder, and butter. Add evaporated milk, lukewarm water and green tea powder. Mix with a dough hook/blade for 15 minutes on low speed until dough is smooth and elastic. Cover the dough and allow to rise until doubled in bulk.
- Roll out dough into a square. Then cut into half making it into two rectangles.
- Plain soft dough
- Sift flour into the bowl of an electric mixer fitted with a dough blade/hook. Stir in salt, sugar, yeast and double-action baking powder. Stir in melted butter and pour in evaporated milk and lukewarm water. Process for 15 minutes on low speed until dough is smooth.
- Allow dough to rise for 30 to 35 minutes or until doubled in bulk. Knock down the dough and roll out into a piece of square. Cut the square into half making two rectangles.
- Arrange the pieces into layers with alternative colours of green and plain dough, respectively. This gives it four layers. Cut 5cm widths. Roll out flat and use a pizza cutter to cut lightly lengthwise across.
- Brush with melted butter then roll tightly into a roll. Cut into two equal pieces. The roll will be like a pinwheel. Place each piece on a piece of greaseproof paper. Steam over rapid boiling water for eight minutes.