
Checkerboard Pull-Apart Sourdough Bun (Pandan with Butterfly Pea)
Updated: Jun 8, 2021
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.


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 :)