The Fussy Palate

Pandan bread with red bean filling (Sponge dough starter method)

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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.