Of late, everyone has been complaining about the heat. I have been blog surfing and many have been complaining of lethargy, sleepless nights and sore throats. Well, I know something that loves the hot weather .... and that is bread dough. I must be getting out of my own lazy lethargic state. As I was on my way home yesterday, I have already made up my mind to try make buns when I got back.
First thing to do was to dig up the recipe from Aunty Yochana again for her roti kaset. I did this previously using the bread machine and the results were pretty good and I was happy with it. However, this time, I decided that I will not use the bread machine and to use manual labor instead (not by choice as I do not have those heavy duty mixer, only a hand mixer which I think will not be able to handle this type of dough). Hence, it was a hand made dough this time and it took much longer to get the results. By the time the buns were ready, it was almost 11:30pm. The meat buns were a little too tanned.... but this I blame it on Astro TV. Was too engrossed with a show on tv that I forgot to watch the buns :(.... never mind lah.. what to do.. an amateur is an amateur.
The results were 5 red beans buns....
and 8 meat buns.
Will let 2 test bunnies have a go at it to later. Ate 2 meat buns and a bean bun myself and I do feel that there is a very obvious difference with making the dough by hand and making the dough with the bread machine. The texture is much better with the manual labored bread. I'll wait for my test bunnies to comment on it later ;).
The bread dough recipe has been reproduced below to convenient those who would like to try it.
130g of cold water
2 large eggs
75g of shortening (or margarine)
300g of Bread flour (sieved)
100g of Plain flour (sieved)
20g of milk powder
75g of sugar
11g of Instant Yeast
The method is exactly as that posted in Aunty Yochana's blog with some slight amendments.
- Mix all the ingredients for the bread dough together except the margarine and salt.
- After 10 mins of kneading, add in salt and margarine and continue kneading for another 5 mins or till a pliable dough is formed. Dough must be soft and not rubbery. Rest dough for 45 mins.
- Weigh and divide into 12 pieces of dough. Roll into round balls and let it rest for 10 mins.
- Wrap up the dough with preferred fillings. Let it rest for 45 mins.
- Glaze with beaten egg. Bake at 180C for about 25 mins.
- Leave to cool on a cooling rack.