I felt like making sweet buns this morning. Daisy-shaped buns actually; daisies being my grandma's favourite flowers. I remember my grandmother used to make me a peculiar tasty, faded violet glutinous rice for dessert. Can't really recall how it tastes, I only know that the hue came from a specific plant that she took care of in her garden. She was so nice, and I bet she still is. Plus, now she can be with her husband above the clouds.
The recipe isn't from me. I made those buns using the recipe of a talented baker, whom, unfortunately, I forgot the blog's name. If ever you recognize this recipe, please leave me a message so that I can link this post to her/his blog. The only change I made to the original recipe was to cut off the sugar a bit and bake two versions of the bun. A red bean paste filling for the first batch and a black sesame filling for the second.
Green Tea Buns
(A)
3 cups bread flour
10 fluid ounces cold water
1 tsp salt
5 tbsp sugar
2,5 tsp instant yeast
4 tsp milk
2,5 tsp green tea powder
3,5 tbsp shortening
Black sesame/lotus/mung bean/red bean paste
Sesame seeds
1) Mix ingredients (A) in a mixing bowl over low speed. Mix on medium speed for 5 minutes. Add in shortening and continue to beat for another 5 minutes. Add in shortening and continue to beat for another 5 minutes. Take out dough and knead until smooth and elastic.
2) Let proof for 45 minutes or until double in volume. 
3) Take out some dough and roll into balls. Let it ferment for 10 minutes.
4) Flatten the dough with a rollin pin. Put in filling and seal the buns tightly. Place on trays.
5) Let proof for another 45 minutes. Brush with sugary water (I use that instead of egg wash) and sprinkle with sesame seeds.
6) Bake at 350 degrees F for 15 minutes or until golden brown.
7) Leave buns to cool.
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