Mix all together with clean utensil. Ferment in room temperature for 8-9 hours. Keep chilled to use.

1. Add in yeast and two starter, mix on 1st speed for 2 mins. Add in salt and mix for another 2 mins.

2. Switch to 2nd speed and mix until 70% of gluten. Add in extra water gradually, and keep mix until the dough is well developed.

3. Ferment in room temperature for 50 mins. Punch down and fold. Repeat the same step again, then keep chilled overnight.

4. The next day, divide the dough into 200g each after the dough back to 18 degree Celsius.

5. Rest the dough for 30 mins, light fold, expel the gas, spread passionfruit filling and shape into oval shape.

6. Proof in 28 degree Celsius with 75 degree Celsius humidity for 50 mins. Dust flour, scoring and bake.

Beat cream cheese until smooth and add passionfruit filling. Mix until well combined.