Yield: 16 mini buns in a 20x20cm tray
70g okara/soya bean pulp
270g bread flour
30g top flour
3/4 tsp instant dry yeast
40g fine sugar
1/4 tsp salt
30g coconut/vegetable oil
10g pandan leaves
1. Blend milk and pandan leaves in a food processor.
2. Place all the ingredients, except the pandan milk mixture, in a mixing bowl.
3. Slowly pour in the pandan milk mixture, leaving about 30g to be added during kneading. Mix all the ingredients into a lump.
4. Transfer the dough to a work top to begin kneading. Pour in the remaining pandan milk mixture in a few intervals during kneading.
5. After about 25 to 30 minutes of kneading and slamming by hands, the dough should become smooth and elastic.
Place in a lightly greased bowl, sprinkle a few pumps of water, cover with a lid, and allow the dough to proof for about 1 hour, or till the size doubles.
6. To test whether the proofing is done, poke a flour-coated finger to the centre of the dough. If the gap does not close, the proofing is done. Otherwise, allow the dough to proof for another 10 minutes, and check again.
7. Flatten the dough to release all the trapped air.
8. Divide the dough into 16 equal portions.
9. Roll the dough up, pull down the sides, and seal at the bottom, into a small dough ball.
10. Coat the bottom of the dough with some flour and place it into a 20x20cm baking tray lined with parchment paper and lightly greased at the sides.
11. Give the doughs a few pumps of water and transfer to the oven to undergo second proofing for about 50 to 60 minutes.
12. Remove the dough from the oven and start pre-heating the oven to 190 degree Celsius.
Apply fresh milk over the top of the dough.
13. Bake the dough in the oven at 190 degree Celsius for about 18 to 20 minutes or till the top becomes golden.
14. After the baking cycle, transfer the bread to a cooling rack immediately.
15. Allow the bread to cool down before serving :)