Midori Jade Matcha & Ebony Carrot Mini Melon Pan – Suncore Foods Inc.

1. Make the Bread Dough — In the bowl of a stand mixer fitted with hook attachment, combine flour, sugar, salt and instant yeast. Add soy milk and butter and knead until soft and elastic ( 10-15 minutes). Shape the dough into a ball and place into a lightly greased bowl. Cover and let rise in a warm place until doubled in size (1-1,5h).2. Make the Biscuit Dough — Place softened butter into a large bowl an whisk until smooth. Add powdered sugar and and whisk until fluffy. In another bowl, combine flour, baking powder and red beet powder. Sift flour mixture into butter-sugar mixture. Add milk. Mix with a rubber spatula to combine. Don't knead. Form a log, cover with plastic wrap and refrigerate for 30 minutes. 3. Assemble — Deflate bread dough and divide into 23-25 pieces (10g each) and roll them into balls. Cover and let them rest for 15 min. Divide cookie dough into same number of pieces. Using a glass or rolling pin, flatten them into rounds. Wrap cookie dough around the buns. Coat the biscuit dough with granulated sugar. Score the top into crisscross pattern.Place on baking sheet, covered for 40 min. Bake into preheat oven at 180C for about 9-10 min.⁣