Checkerboard Pull-Apart Sourdough Bun (Pandan with Butterfly Pea)

My gratitude is beyond words, I just want to thank my dear friend, YL also known as Bake with Paws for the shoutout and encouragement!

Hand-kneading these lovely buns were so therapeutic and enjoyable. I' hope you will find this bake comforting and enjoyable as well. Note, this bread was baked at a lower temperature to retained its natural hue.

Freshly came out from the oven!

Before popping into the oven!

Ingredient

For Pandan Dough (Pastel Green)

• Active Levain or Cold Sourdough Discard 100g

• Japanese Bread Flour 125g

• Cold Fresh Milk 30g

• Fresh Pandan Extract 20g

• Sugar 15g

• Sea Salt 2g

• Unsalted Butter 15g

• Black Sesame Seed 2g (Optional)

For Butterfly Pea Dough (Pastel Blue)

• Active Levain or Cold Sourdough Discard 100g

• Japanese Bread Flour 125g

• Cold Fresh Milk 30g

• Butterly Pea Flower Tea 20g

• Sugar 15g

• Sea Salt 2g

• Unsalted Butter 15g

• Black Sesame Seed 2g (Optional)

Method

1. During the initial stage, both dough will be prepared separately:

• In 2 separate mixing bowl, add all respective ingredients, except for butter and knead until all combined, approx. 3-5 minutes

• Add butter, knead until windowpane, approx. 10-12 minutes

• Cover both dough with cloth and proof for 2.5-3 hours, or rest for 30 minutes (single proofing method)

2. Time to shape the dough

• Punch down the dough to deflate the air, divide accordingly to approx. 40g each, roll into a ball and rest for 15 minutes

• Shape and place it into a square tin (8-inch) and proof until it gets double in size, approx. 2-3 hours (at room temp at 28-30°C)

3. And finally, it's ready to be baked:

• Preheat oven at 150°C for 15 minutes

• Bake at 150°C for 30-40 minutes (oven setting varies, please observe and adjust accordingly)

• Remove from tin and cool

Note

• Masuda Canada100 is used as Japanese Bread Flour (Protein 13.2%), the product can be found at our shop, simply click "Order Form" to find out :)