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RECIPE:
FILLING INGREDIENTS:

Matcha paste
200 g shiroan (white bean paste)
1 tsp matcha

- Mix shiroan and matcha until well incorporated.
- Transfer to a container, and fridge until ready to use.

Potato paste:
½ lb okinawa potato
1½ tbsp condensed milk
1½-2 tbsp evaporated milk

- Peel, slice, and steam potatoes for about 20 minutes.
- Try not to stack potatoes or it’ll cook uneven
- Mash the potatoes, then mix in condensed and evaporated milk until well combined.
- Transfer to a container, and fridge until ready to use.

Strawberry creme:
10 g dehydrated strawberry
1 cup heavy cream
2 tbsp sugar
- Crush strawberries until powder is achieved
- Then, combine all ingredients and whip until desired consistency.
- Transfer to a container, and fridge until; ready to use.

Yuzu creme:
1 cup heavy cream
4 tbsp yuzu jam
Dash of sugar

- Combine all ingredients and whip until desired consistency
- Transfer to a container, and fridge until ready to use.

DOUGH INGREDIENTS
3g active dry yeast
155g milk, bring to 100°F
200g bread flour
16g sugar
2g salt
Food coloring
15g unsalted butter, softened
Sesame seeds

- Combine milk, yeast, and a pinch of sugar to activate the yeast.
- In a separate bowl, combine flour and 16 g sugar. Then, add milk yeast mixture.
- After mixing a bit, incorporate salt and continue mixing.
- Transfer to a surface, or use a stand mix, and knead the dough until it looks smooth and even, about 5-6 minutes. Separate into four pieces of dough (for the four variety of filling and colors)
- Flatten the doughs, add butter, a drop of food coloring (respectively to flavors), fold, and continue kneading the doughs until it looks shiny, smooth, and even.
- While working at dough, cover the others so they don’t dry
- Place in several greased bowls/baking sheets, cover well with plastic wrap, and allow to rise for 2 hours. It should about double
- You want plenty of space between all doughs due to how much it rises and it touching
- Transfer to a flat surface and release the air from the doughs. Begin shaping each dough.
- Depending on the dough yield and preferred size, you can cut each colored dough into 2s
- Cover again, and...
- For matcha and potato dough, we will let it rest for 10 minutes so that we can put the filling inside to bake.
- We want the gluten to relax a little as we will be working with it again.
- For strawberry and yuzu, pinch the dough to close and shape into a poffin. Set aside on a greased baking sheet that is well covered, let it rise for an additional 30 minutes. Set aside as we continue next steps.
- Preheat the oven to 350°F.
- After matcha and potato dough rests, lightly press the air out and begin filling the center with matcha and potato paste, respectively. Pinch dough tightly to close, and shape the bun into poffin.
- In a large greased pan, set matcha and potato dough, covered, to rise for an additional 30 minutes. Then design with sesame seeds/sprinkles
- Bake in the oven for 16-18 minutes
- Allow to cool. Pipe if needed.

Recipe produced by Kelly (jllie)
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About Feast of Fiction:

Feast of Fiction is a fun and innovative cooking show dedicated to creating your favorite fantastical and fictional recipes from books, movies, comics, video games and more! Hosts Jimmy Wong and Ashley Adams craft up the real-life equivalent of fictional dishes to pay homage in a genuine, geeky, and lively way. Jimmy Wong brings a wealth of gamer and nerd cred to the table and baking extraordinaire Ashley Adams provides the much needed culinary wisdom to create these unique and awesome dishes. This quirky duo offers an array of creative and simple recipes that will help inspire your pop culture related dinner party or just a fun night at home with family and friends.

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