Purple Rice Mini Bun

Put all the ingredients except for salt and butter into the stand mixer.

Knead until a coarse dough forms, then add salt and softened butter.

Knead until it reaches a thin film state.

Let it proof once.

Divide the proofed dough into 8 portions.

Let the seal relax for 15 minutes.

Wrap with purple rice filling.

Roll up from top to bottom.

Place it into the mold for secondary fermentation.

Brush the fully fermented dough with whole egg wash.

Bake in the oven at 170 degrees for 18 minutes.