RECIPE - Soya Bun a High Protein Flour All Purpose Flour Sugar Salt Milk Powder 400 gm 100 gm 60 gm 8 gm 1 tbsp b Instant Yeast 1 pkt (11 gm) c Eggs Cold YEO'S Soya Milk 1 250 gm d Butter 60 gm

Method 1 Mix (a) till well combined 2 Add in (b). Mix till well blended 3 Add in (c). Mix to form a rough dough 4 Add in (d). Continue mix to form a smooth dough. Take about 12 minutes 5 Let it proof for 60 minutes 6 Divide the dough into 50 gm each and shape it into a bullet shaped bun 7 Flatten the above dough and wrap it with Yeo’s Sardine or Yeo’s Sambal 8 Let it proof for another 45 minutes 9 Egg wash the fermented bun 10 Temperature: 190°C for about 10-15 minutes