Basic Bread Dough for variety of Sweet Buns

31.12.2014 - This is one of very useful Basic Bread Dough with a large quantity that can use for variety of sweet buns.  Recipe adapted from Kenneth Goh basic-bread-dough-recipe-and-plum-blossom-sausage-buns-  please click link for recipe.

I used Basic Bread Dough Recipe to make "Buttermilk Buns", "Mini Sausage Buns" and "Coconut Sweet Buns".  For buttermilk filling, please refers to butter-milk-buns recipe.   I bake at 180c Pre-heated oven for 25mins or until golden brown.

This dough can make any sweet buns you desire like pizza, redbean buns, hamburger, sausage buns, any sweet bread, doughnuts or hot dog buns etc... as  mentioned on Kenneth's blog.

For Mini Sausage Buns
4 sausages ( cut into half )
1 egg ( egg wash )
Sesame Seeds
Basic Bread dough

Use the same dough to roll up the sausage in any shape you desire, brush egg wash, sprinkle sesame seeds.  let it rest for 15mins and bake at  Pre-heated oven 190c for 35 minutes or until bread turn golden brown.


For Coconut Filling ( for 8 pcs ) 
125g freshly grated coconut
70g caster sugar
30g butter,softened
30g egg, lightly beaten

1. Mix everything together. Divide into 8 equal portions and keep in the fridge to use when needed.
2. Roll out dough in to disc shape, take one portion of filling and seal tightly and flatten it with the rolling pin and shape the buns using any method you desire.
4. Let rise for 15mins, lightly covered, until double in size on a lightly greased tray. When ready, brush with egg wash.
5. Bake in preheated 190°C oven for about 25 minutes or until golden brown.

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 )

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!

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!! 

Sausage Bun

26.11.2013 - Batam.  Im using the same recipe and amount of ingredients of Butter Milk Buns for Sausage Buns & Soft Roll or you call it Dinner Roll.

With the same amount of ingredients, i managed to make 5 sausage buns and 7 soft rolls.   Why 5 sausage buns?? :P because i have left only 5 sausages in my fridge! LOL..if you have more sausages, you can go ahead to use up this dough for sausage buns or all for soft roll. is up to your individual desire.   This recipe has a very small amount.  I probably need to use another recipe with more quantity ingredients to make more buns.

I really LOVE this recipe.  Both the sausage buns and soft roll turn out fantastically perfect!! what could i say more! Just Perfect and delicious!! I made this at 12:00midnight...LOL..i can't wait till morning for the buns!! Just too delicious....gosh..Right after it was cooked, nothing's more better than a hot buns fresh from your oven with the delicious butter, really satisfying! Amen! I have a good night sleep after that. haaa...

Gelatinised dough
50g bread flour ( cekar kembar )
35ml 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 up to 48 hours ( I did not put it in the fridge this time, just it straight away after it cooled down)

To prepare Basic sweet bread dough
150g bread flour ( cekar kembar )
50g plain flour ( segitiga biru )
40g sugar
1/2 tbsp instant yeast
1/4tsp salt
88ml cold milk
1 small egg
30g cold butter, cubed

Filling:-
5 Chicken Sausages

METHODS:-
1. Combine flours, sugar, yeast and salt together in a mixing bowl.

2. Tear the gelatinized dough into pieces and add to the bowl along with the eggs.

3. Using a stand electric mixer, mix on low speed, adding cold milk gradually. Until evenly knead through

4. Mix until dough is well combined and leave the sides of bowl.

5. Add in the cold butter cubes ( i shave the butter technique from chef Micheal kitchen ) and mix on medium speed until dough is smooth. Leave stand to prove for 2 hour or until double in size.

6.Remove the dough from the bowl and give a few light kneading to press out the gas in the dough. Divide the dough into 12 portions. Roll each dough into smooth rounds, cover with a damp cloth or cling wrap and let the doughs rest for 30mins.

7.  Get the chicken sausage ready.

8. On a lightly floured work surface, roll each dough into a round disc with a rolling pin. Take 5 dough aside to make sausage buns and 7 for soft rolls ( if you wanna use this all for sausage buns or soft rolls you can do so, is up to your desire )  For sausage dough, roll out the dough to an oval shape, put the one whole chicken sausage in the centre and make a few cuts on both side, wrap each strip to the sausage, seal properly or else the strip will come off while baking. For soft roll, round the dough with both hands and transfer to the baking tray as easy as that.

9. Place soft roll and sausage buns on round or square pan. I grease pan with magerine and dust with bread flour

10. Once completed, set aside to rest for 15mins. preheat oven at 180c.

11. Brush egg wash on top of the doughs before bake.

12.  Put tray at the centre of the oven and bake for 25 minutes for Soft Roll and bake Sausage buns 35 minutes or until golden brown.

 roll out the dough to an oval shape, put the one whole chicken sausage in the centre and make a few cuts on both side, wrap each strip to the sausage, seal properly or else the strip will come off while baking.

  set aside to rest for 15mins

Brush egg wash on top of the doughs before bake.

Butter Milk Buns- 奶油包

25.11.2013 -  Batam.   I have collected a few packets of milk powder from my son cereal pack, so was thinking to use up before it is expired.  Butter Milk Buns come across my mind. Ta Da, yes i told myself, im gonna make butter milk bun as i have been longing for ages.  Butter Milk Bun is one of my childhood favourite.

I have been collecting several buttermilk bun recipes earlier, i search once again for my final decision of making buttermilk bun and somehow many recipes were different and eventually i went back to my buttermilk bun recipes collection and picked up this recipe from Shoonyin Home Cooking : Butter Milk Buns recipe.

I read through Shoonyin Home Cooking recipe process and it seems like pretty much the recipe that i've been looking for.  But her recipe is very brief in steps, so basically i just need to compare to other buttermilk buns recipes read more in details about the steps and method and do some comparison.  Hui....pls don't think just to follow and copy the recipe. If you want to make a success cooking or baking. You need to do some other study not only base on one recipe.  so doing comparison and get the detail steps by steps for a beginner like me is very important.

Here are some important fact that why i choose her recipe and i write into details for you guys who is reading and using my recipe.

As she mentioned Butter Milk Buns are very popular in Malaysia and Brunei.  She said this was her 2nd attempt with the fillings. The first filling recipes which she copied from a US website was totally useless and a failure. This time she used this recipe was from a Brunei friend and it was a success.  ( i am very happy to hear that actually! i said to myself...ah..ha!! finally i've got the right one )

She also mentioned that the Bun dough recipe was from Kuala Terengganu, a specialty over there.  The Bun was very soft even after it cooled down. The butter milk was very nice as well. Two of the fillings in her buns burst during baking but that was because she did not covered up the dough well and it leaked out. Rest of the Buns were perfect.  And so i chose her recipe for my 1st ever bread making!! duh...

Anyway, same as my buns, i have got 3 buns buttermilk eventually leaked out. but it was ok, overall my Buttermilk Bun was a success. I love it, it was so soft and the filling is simply delicious and it was not too sweet. Im glad i use this recipe and this recipe sure good to keep.

Butter Milk Buns- 奶油包

Gelatinised dough
50g bread flour ( cekar kembar )
35ml 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 up to 48 hours ( i made this overnight )


To prepare Basic sweet bread dough
150g bread flour ( cekar kembar indonesia flour product )
50g plain flour ( segitiga biru indonesia flour product )
40g granulated sugar
1/2 tbsp instant yeast
1/4tsp salt
88ml cold milk
1 small egg
30g cold butter, cubed

1. Combine flours, sugar, yeast and salt together in a mixing bowl.

2. Tear the gelatinized dough into pieces and add to the bowl along with the eggs.

3. Using a stand electric mixer, mix on low speed, adding cold milk gradually. Until evenly knead through.

4. Mix until dough is well combined and leave the sides of bowl. ( only used electric hand mixer )

5. Add in the cold butter cubes ( i shave the butter technique from chef Micheal kitchen ) and mix on medium speed until dough is smooth. Leave stand to prove for 2 hour or until double in size.

6.Remove the dough from the bowl and give a few light kneading to press out the air in the dough. Divide the dough into 9 equal portions (60g each) original recipe make 11 portion with 30g each. Roll each dough into smooth rounds, cover with a damp cloth or cling wrap and let the doughs rest for 30mins.

7.  Remove the chilled filling from fridge.

8. On a lightly floured work surface, roll each dough into a round disc (I used my hands).  Flatten the dough. Wrap each dough with one portion of the filling. Pinch and seal the seam tightly.

9. Once completed, set aside to rest for 15mins.

10. Pre-heat oven at 180.

11. Brush egg wash on top of the dough buns.

12. Put tray at the centre of the oven and bake for 25 minutes.

13. Served hot with coffee or tea.

Butter Milk Fillings

Butter Milk Fillings
70g butter
30g icing sugar
1/8 tsp salt
30g whole egg (about half egg 15g )* 1 use one small egg
1 tbsp cornflour (can add more)
80g skimmed milk powder

*you can use the other ½ egg for egg wash.

Method:
1. Cream butter, sugar and salt until creamy.
2. Add in egg in batches mixing well each time.
3. Put in corn flour and skimmed milk powder, mix well with rubber spatula. Add more corn flour if dough is still too soft or watery depending on your egg size.
4. in the fridge while doing the dough.

 After mixing and kneading.  Leave stand to prove for 2 hour or until double in size.  After 2 hours, punch down air

 .Remove the dough from the bowl and give a few light kneading to press out the air in the dough

Divide the dough into 9 equal portions (60g each). Roll each dough into smooth rounds, cover with a damp cloth or cling wrap and let the doughs rest for 30mins.  

 After set for 30mins, double in size, knead and filling one by one

 On a lightly floured work surface, roll each dough into a round disc with a rolling pin. Flatten the dough. 

Wrap each dough with one portion of the filling. Pinch and seal the seam tightly. 

 Once completed, set aside to rest for 15mins. 

 When it is ready to bake, brush egg wash on each bun

 Bake away in 25 minutes and Ta Da!! Ready to eat.

 There you have it, soft and fluffy butter milk buns!!

 This is the kind of Butter Milk Bun that im dying to eat. What a bliss!! Perfect!

I am the happiest person on earth!!