200g Strong White Flour
5g Instant Dry Yeast
20g Beaten Egg
12g Unsalted Butter
Appropriate amount of Beaten Egg (for the glaze)
Appropriate amount of Poppy Seed or White Sesame (for the topping)
1/3 tsp (1 g) Sun Chlorella® Powder
Appropriate amount of Lettuce, Tomato, Hamburg Steak, Ketchup, Mayonnaise, etc. (for the filling)
Sieve flour into a bowl. Add sugar, yeast, and Sun Chlorella® powder.
Heat water at 40°C /104° F. Add heated water into the bowl and mix them.
Add butter and salt. Mix well until the contents of the bowl come together as a dough.
Take the dough out of the bowl and knead for 10 minutes.
Put the dough back into the bowl. Wrap it in plastic wrap and set aside to rise for 40 minutes.
Do finger test and punch the dough down. Divide into 4 pieces and let the doughs rest for 10 minutes.
Shape the doughs round and place on a baking sheet. Wrap them in plastic wrap and set aside to rise for 20 minutes.
Brush beaten egg onto the doughs and sprinkle poppy seeds on the top of doughs.
Bake in a 160°C/320°F oven for 12 to 15 minutes.