Roti Paun

05.04.2014 - Nongsa, Batam.  Roti Paun is actually a plain sweet buns that now comes with varieties of fillings like butter, coconut, milkbutter, kaya, red bean paste or peanut fillings.

Today im gonna show you just how to make a basic dough and all up to you to you for the fillings.  This recipe is simply easy as almost the same as buttermilk buns recipe that i have posted few months ago, only that the quantity of this recipe is more.   With this recipe i have made a totally of 23 pcs of buns and i did half buttermilk and half plain.  Have fun guys!

 Plain Roti Paun

Buttermilk Roti Paun

ROTI PAUN
*makes 22pcs of  Buns ( i make 23 pcs )

Gelatinised dough
100g bread flour
70ml hot boiling water
1.  Place  Bread flour in a mixing bowl.
2. .Add hot boiling water and mix with wooden spoon to form a rough dough..
3. Cover bowl with cling film and leave dough to cool in the fridge for at least 1 hour or overnight

Yeast Starter
2 tbsp flour
2 tbsp warm water
2 tbsp sugar
1 tablespoon yeast ( i used 1pkt 11g )
Mix together and let rest for 30mins till foamy

To prepare Basic sweet bread dough
270g bread flour ( i have only 200g bread flour, balance used plain flour )
100g plain flour
55g sugar
½ tsp salt
145ml cold milk
1 cold grade A egg
60g cold butter, cubed

Method
1. Combine flours, sugar and salt together in a mixing bowl.
2. Tear the gelatinized dough into pieces and add to the bowl along with the eggs and yeast starter.
3. Mix everything together except for the butter. (Add in cold milk gradually) Knead till the dough is not sticky. ( I love shaving my cold butter into the dough ) and continue to knead. Takes about 15 to 20 minutes on stand mixer.
4. Let the dough proof covered for 1 hour or till double in volume. Punch out the air and let divide into 22 equal portions (39g each).  i made 23 equal portion 39g each
Roll round and let rest for 10 minutes before shaping.
5. Flatten the dough and fill it with coconut filling (30g), Red Bean paste or butter milk fillings. Place all finished buns on a greased baking sheet, and let rise for  1½ hour. ( 13 pcs butter milk fillings, 11 pcs kosong )
6. Grease the baking tin / pan and preheat the oven to 180C.4. Then bake in the oven for 25-30mins or until golden brown. ( i bake at 30mins 180c, bake at centre oven )
7. Once baked, remove from oven and immediately brush with margarine before letting cool completely.  Put into airtight container for longer lasting and softer buns.

Butter milk fillings
70g butter
30g icing sugar
1/8 tsp salt
30g whole egg (about half egg)*
1 tbsp cornflour (can add more, i used 2 tbsp ) 
80g skimmed milk powder ( i used 100g, just wanna use up all a tiny bit left )

BBQ Super Supreme Pizza Recipe

06.01.2014 - Nongsa Batam.  Crave for pizza. I haven't make pizza since a year ago. Bought some real good Mozzarella cheese so i have everything ready for pizza making.

PIZZA CRUST
Ingredients:-
2 cups bread flour
2tsp instant dry yeast
1 teaspoon caster sugar
½ teaspoon salt
2 tablespoons olive oil
¾ cup warm water

Toppings:-
Olive Oil
Cheddar Cheese
Mozzarella Cheese
Grated Parmesan Cheese
BBQ Sauce
Roasted Beef
Bratwurst Chicken Sausage
Sauteed Onion
Green Bell Pepper
Mushroom
Black Olives
Dash of Salt

Herbs:-
Basil leave
Tarragon / Oregano
Italian spices


Method:-

In a bowl, combine warm water, dry yeast and sugar.  Let it set for 10minutes.

In a large bowl, mix in flour, salt.  Make a wall in the centre, in yeast water & olive oil gentle with a spatula mix well until all combine and generously flour working table.

Knead the dough until soft and pliable.

Return to the mixing bowl that has sprinkle with flour and cover with cling wrap or cloth and leave in a warm spot for 30 minutes or 1 hour. The dough should double in size. I keep for 1 hour.

When it has risen, 'punch' down the air to remove air bubbles.  Remove from bowl and knead gently for 1 minute.  Roll the dough out to desired size and thickness, as this is a Pan Pizza, so don't roll it too thin.

To apply toppings on pizza, brush a layer of olive oil then the sauce base, a layer of BBQ sauce / tomato sauce, sprinkle cheese of your choice, i used cheddar cheese & mozzarella cheese, follow by meat roasted beef & chicken giant bratwurst sausages, bell pepper, onion, mushroom and black olives. At this point, you could add any herbs you desire and sprinkled little salt. Lastly sprinkled with a generous mozzarella cheese.

Bake 200c for 25-30 mins.  10mins before serving, sprinkled another layer of mozzarella cheese to melt away!  Served hot & grated Parmesan cheese.

Ham Chim Piang with RedBean Filling

11.12.2013 - Batam.  My first ever Ham Chim Peng mission is accomplished and successful! :) * Happy!! Yeah!!  This recipe adapted from My Kitchen Snippets, orignal from Lily's Wai Sek Hong Recipe.

Seriously if i could easily buy HCP at where i stay, i probably wouldn't have the effort to make HCP, just by reading the recipe already stresses me out.  Making HCP is alot of work to me, especially during the process of folding and resting and repeating for 3x and another rest for 2-3hours and not forget to mention making the starter dough ahead of time rest for 2 days in the kitchen....LOL..

When i was folding the dough, just thinking why can't we use a mixer to do the kneading instead of we use a wooden spoon to do manually.  after checking with MKS, she says she follow the recipe turn out just fine and she told me that i can always try. Well, i wanted to try but i do not want to take the risk anymore since my starter dough has been resting for 2 days and i do not want to make mistake and re-do again .....so i just be patience like MKS said, follow the recipe till the end. Maybe i am not patience with the process but anyway, thankfully i follow the recipe step by step and with all  my patience, the result is rewarding.

My HCP turn our super soft, delicious and better than the one i get from the market and bakery.  I remember i ate my last HCP when i was in Brunei, the HCP is quite tough and chewy, its not a warm HCP is cool. So to compare to this, even it is cool, the HCP texture still soft. I really love it. This recipe is good to keep!

Good luck to you who is making this!!

Starter Dough:
90 g all purpose flour
90 ml water
2 tsp vinegar

Mix all the ingredients for the starter, cover and leave it on the counter for 2 days.


Ingredients A
360 g bread flour
130 g sugar
1 tsp bicarbonate of soda
1/2 tsp alkaline water ( Omitted this ingredient taste just good )
1/2 tsp instant yeast
250 ml water

Ingredients B
1/2 tsp 5 spice powder
1/2 tsp salt
Some red bean fillings
Some sesame seeds


1. Mix all the ingredients A with the starter in a big mixing bowl (Use a wooden spoon or spatula as the dough is very sticky) for 5 minutes until combined. Covered the dough with plastic wrap and let rest of 20 minutes. After 20 minutes, bring the dough from the sides into the center and continue to do this until the dough is smooth. Let it rest again for 20 minutes. Repeat this folding and resting for another 3 more times.

2. Rub some oil on the surface of dough, cover well with plastic wrap and leave to proof for 2 - 3 hours. When the dough is ready, sprinkle the salt and 5 spice powder into the dough. Give it a few folds. ( i rest my dough for 2 hours exactly )

3. Sprinkle the work surface generously with flour. Pour out the dough; pinch the desire size of dough. Flatten it and put a tsp of red bean paste in the center and wrap the dough up to seal. Let it aside. Repeat the same to the rest of the dough.

4. Heat up oil for frying to about 325 degree F. Flatten the dough, wet the center of the dough with a little water, sprinkle and press on some sesame seeds.

5. Lower 2-3 pieces into the hot oil and as soon as the dough rises up to the top, flips it over. Try and flip as often as possible, this will enhance the puffiness. Fry until golden brown.

6. Remove and drain the oil on paper towel. Serve warm or at room temperature.

 This is the fermented starter dough that has been on the table counter for exactly 2 days not refrigerated.  Don't worry, dough won't spoiled. 

 Mix the starter dough to the flour mixture, i used a whisk to mix

 at this stage, u will get a very sticky dough, now do the folding from the side to the centre and you can keep turning you mixing bowl while folding. See the pic i scooping up the dough and 

 fold to the centre.  Do this steps for 3x, resting 20 mins after each fold, i fold the dough like 5 mins each time

 After a total of 4x folding and resting and another 2 hours resting, sprinkle the salt and 5 spice powder into the dough. Give it a few folds.   Sprinkle the work surface generously with flour. Pour out the dough and is ready to be cut into desire size 

 cut dough evenly for filling

 Flatten with my fingers and put a big tbsp of red bean paste in the centre and roll into a ball.  Let it aside. Repeat the same to the rest of the dough.

 Use a rolling pin to flatten the balls gently and brush just a thin layer of water and sprinkle some sesame seeds

 Lower 2-3 pieces into the hot oil 

as soon as the dough rises up to the top, flips it over. Try and flip as often as possible, this will enhance the puffiness. 

 Fry until golden brown.

 The Best HCP ever!!

Baked Red Bean Buns (焗豆沙包)

08.12.2013 - Batam.  Yesterday was a long time working on the Red Bean Paste.  Today i make Red Bean Buns, noting is better than a freshly homemade red beans paste inside your buns. Simply delicious.  Is all worth the effort.

You can get my Smooth & Silky Red Bean Paste Recipe and basic sweet buns from Butter Milk Buns Recipe on my blog. Here are some beautiful and delicious photo of Red Bean Buns to share with you :) Enjoy!!

 Fully packed with Red Bean Paste goodness!! :)  Happy tummy!

Bread Pizza with Sardine with Black Olive & Melted Mozzarella

27.04.2013 - Batam.  I was craved for pizza.  But i wanna eat instantly, so i can't out this idea of using slices of white bread.  LOL..this is very simple recipe

Ingredients:-

Few slices of White Bread

1 can Sardine with tomato sauce

1/3 cup of pitted black olives, slice

1/2 cup of slices Mozzarella cheese

Method:-

* Pre-heat oven 180c

* Prepare baking tray with a layer of aluminium foil.

* Put 5 or 6 slices of white bread. use spoon or spatula spread sardine and tomato evenly on the bread and and as many slice of black olives as you desire. 

* Lastly put 4 slices of cheese on top. bake at 10 minutes, more or less until cheese melted. 

* Served hot.

Soft Roll / Dinner Roll

26.11.2013 - Batam.  As you could see the Sausage Bun Recipe i have posted earlier two type of breads using the same amount of ingredients, made 5 sausage buns and 7 soft rolls.  You can use this recipe just for any type of buns, but i am greedy, to make into two types with one recipe :)

Here are the pictures of my Soft Roll or Dinner Roll and you can get the recipe at this web page : http://amirahwaznahku.blogspot.com/2013/11/sausage-bun.html

Originally this recipe was from Butter Milk Bun.  I used this recipe to make into any sweet buns I desire, and i bet if i am going to use this as some savoury buns, it would be as good as the sweet bun.

You can have all kinds of ideas to use this dough.  Use any type of fillings you want, such as red bean buns, peanut buns, coconut buns, like what i did to make some soft roll and sausage buns out of this dough.

So here you are, a good sweet dough recipe that can be used in various style and you do not need to stress yourself to look for this or that recipes to make different kind of buns.

 Nothing is better than a fresh homemade soft roll that is so soft and warm with a cut of cool butter that melts in your mouth.

Gone in second!!