Homemade butter buns for breakfast this morning. The meeting yesterday took longer than expected. I reached home at 7.30 pm and started baking almost immediately. Talk about hard core. Lol
Actually I had made the scalded dough and didn’t want it to go to waste. Also, I can’t wait anymore to try the new breadmaker!
Verdict. It’s definitely a softer bun this time. Previously the buns I made had densed texture. This time its texture is soft and fluffy. Unfortunately I put too much butter in it so the butter spread out from the bun and made quite a mess!
Also gotta make a mental note to use only egg white to wash the top of the bun to avoid such dark brown colored crust.
So scalded dough is the way to go!
Verdict of the breadmaker? I only used the dough function so cannot really say much but I am really grateful I don’t have to make a big mess just to get it done! Just chuck everything in it then wait for 1.5 hours. Then shape away! And no more back breaking and avoid sprain to the wrists!
For ease of reference, here’s the recipe for roti paun. Adapted from Nasi Lemak Lover’s blog, Sonia. I used plain flour instead of bread flour.
100g plain flour
70 ml hot boiling water
1. Place flour in a mixing bowl.
2. Add hot boiling water and mix with chopsticks to form rough dough.
3. Wrap dough in cling film and stick in the fridge.
I find 70ml water is too little. So I added more water to form this.
Refrigerate for 12 hours.
This is how the dough looked like.
To prepare basic sweet bread dough using bread machine.
175ml cold milk
1 whisked egg
1/2 tsp salt
400g of plain flour
1 tbsp instant yeast
60g cold cubed butter
In that order, put the ingredients in the bread machine. *refer to gelatinised dough prep. Tear the dough into pieces. I actually forgotten about it till the machine started mixing. Lol
Make a well in the middle of the flour to pour in yeast.
Put in the cubed butter once the dough is formed into a ball. Leave the machine to knead and proof.
My bread machine took 1.5 hours from kneading to proofing.
100g butter (room temperature)
80g coarse sugar
1. Mix the butter and sugar in a bowl and refrigerate it.
To assemble the roti paun
40 minutes into proofing time, switch off the machine.
1. Flour the work surface and knead a little.
2. Butter or spray baking tin. Line with baking paper.
3. Weigh 50g of dough each. 30g for me is too small.
4. Add 1 tsp of butter filling into each dough.
5. Assemble in your baking tin.
6. Cover with cloth for 15 minutes.
7. Pre heat your oven at 180°C.
8. After proofing for 15 mins, egg wash the buns.
9. Stick into the oven for 15 to 20 minutes till crust is golden brown.
10. Cool down on the rack.
Serve when hot. Fragrant and soft!
Note: Do not put too much butter filling. I did and the butter oozes out during baking! Still edible but unsightly at the bottom.
Weird.. with 50g per dough I still managed to get 20 buns in total!
The buns must be really good that I have orders now… from Ern Ern for strawberry and cheese buns. Not in one bun.. as in two flavours. Ha ha
Learned of a great man’s passing early this morning. Eventhough I am not a Singaporean I have nothing but utmost admiration for the late Mr Lee.
How he sacrificed his life to build a nation with good men and women to make a great nation at par with the most advanced countries in the world. No easy feat but he made it! He’s a true and wise leader. Edgy and modern thinking. Visionary.
My deepest condolences fellow Singaporeans.