16 hours.
It was a soft and sticky pool of mixture, with bubbles forming.
2 tsp
instant yeast
1. Mix
yeast with water in mixing bowl, then add in flour. Knead to form a smooth dough. (I mixed using a spatula, and did not knead by hand to get smooth dough)
2. Cover
and leave to proof for 1 to 1.5 hour or double in size.
16 hours
till use)
1/4 tsp
salt
1/2 tsp
yeast
25 ml
water (I used 25ml of pandan juice)
1. Add
all Step 2 ingredients (except for butter) to sponge dough from Step 1.
2. Continue
to knead on medium speed until dough is soft and smooth (takes about 7
3. Shape
dough into ball and cover. Leave aside to proof for 15 minutes.4.
4. Shape
dough into any shapes with fillings.
5. Bake
in preheated oven at 190 degrees for 12 to 15 minutes.
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