Roti Boy Buns

I can still remember buying roti boy buns in Malaysia and they were very popular many years back.

Today I happen to come across this YouTube video on how to make them

https://youtu.be/NAjaSkkcHac

I was already making bread buns so I used about 300 gm of my dough to make 6 of these roti boy buns.

Wrap a pc of cold butter I use 4-5 gm wrap in a small pc of dough 10 gm

Further wrap into the main bun dough 

Before proofing

After proofing about 30 mins

Make the coffee paste n chill it in a piping bag

Ready to pipe ( sorry my nozzle hidden) actually can don't use nozzle 

Pipe rounds about halfway on the bun

Baked at 180 for about 15 mins

I used bread flour - see the butter in the middle?

Light coffee flavour

Do give it a try! Happy baking 

Hawaiian bread buns

This is another great recipe for soft sweet buns and even my son finished a whole piece all by himself.

I made a large tray of 15 pieces and just nice my relatives came by and we shared them.

Thanks to Tessa from Handletheheat 

Please see the link and her video below 

http://www.handletheheat.com/homemade-hawaiian-bread-rolls/

My ingredients 

In the jug - 1/2 cup pineapple juice from my can of pineapples 

66 grams of melted unsalted butter 

4.5 cups of bread flour I used Blue Jacket

1.5 teaspoon salt

Yeast 2 1/4 teaspoon

Castor sugar 6 tablespoon

2 eggs beaten

Slightly warmed milk 1/2 cup

From her blog her measurements in conversion 

http://www.handletheheat.com/ultimate-guide-measuring/

Method 

Use the stand mixer as the flour is a big amount

Prepare a large tray with high sides 

Need cling film for proofing 

Each bun is about 68 gm

Follow her steps

Put in fresh milk, pineapple juice, butter, salt, eggs, sugar and yeast.

Stir to mix with spatula or wooden spoon

Then add in about 2-3 cups flour and mix  with your spatula or wooden spoon 

Transfer to machine and use dough hook

Add in a cup of flour from remaining 

Start machine on low

Continue to add flour till all used up

Mix till flour no longer clings to bowl.

Make into a ball n proof in covered bowl 45 mins in warm oven ( original didn't use oven)

Then remove from bowl and flatten dough slightly to circle and divide to 15 portions

Spray your tray with cooking spray

Form into balls , egg wash and proof till double 1 hour

Preheat oven to 180 C n bake for about 17 mins

Stop when flour no longer cling to bowl

Make into ball place in a clean bowl n cover with cling film. Proof in warm oven 45 mins.

After second proof

Done beautiful brown n fluffy buns

Happy baking!!

Sweet Buns with Luncheon Meat

 

This is the first time I made successful sweet buns.  The last time I did it my fillings popped out of the buns. So glad that Ann Low has shared her recipe of sweet dough bun. 

The original link is here :

http://www.anncoojournal.com/2013/06/curry-potato-buns.html

The buns she made were with curry potato but as I have low threshold for spicy food, I changed my filling to luncheon meat or you can use Spam with mixed frozen vegetables.

Ingredients for the Sweet Dough Bun
320g Bread Flour
80 g Plain Flour
20 g Sugar (I used caster sugar)
1 tsp Salt
2 tablespoon Instant Yeast
220 ml Cold Milk
1 cold Egg (55g)
30 g Butter (soften at room temp)

Glazing
1 beaten egg

Method

Mix all the dry ingredients and egg together into the mixing bowl and add milk. Use the dough hook to mix for 5 minutes.

 

 

Then place dough on the table and add soft butter and knead to become smooth and elastic.  Flour the surface and knead.  You may occasionally add a little more flour. I kneaded for about 18 minutes.

 

 

After 18 minutes of kneading.


Place the dough into a big bowl, cover with cling wrap and let it proof for about 50-60 minutes till double in size. (At this time, please prepare your luncheon meat filling.)

Before proofing

 

After proofing

 

 

Knock down the dough, let it rest for 10 minutes . Divide the dough into 60g portions and rest for another 10 minutes.

 

 

 

 

Flatten the dough with rolling pin and wrap with luncheon meat filling.  Seal the opening tightly, roll into balls and place on baking tray with parchment paper for second proofing 45 minutes.

 

 

Glaze with egg wash, decorate with some black sesame seeds and bake at 180 degree celcius preheated oven for about 15 minutes till golden brown.

 

 

 

Luncheon Meat Mixed Vegetables Fillings

 

Ingredients



3/4 can of Large Round Can of Luncheon Meat, diced. Ma Ling Brand.
180 g Frozen Mixed Vegetables (Fairprice Brand)
40-50 gm of diced Large Onion
A Little Oil
Some Butter
Some Kikkoman Soy Sauce

 

 

Fry the luncheon meat till browned with a little oil

 

Keep aside the browned luncheon meat.

 

Heat up some butter and fry onions till browned. Then add in the mixed vegetables.  Remember to pat dry the vegetables after washing.

 

 

Add a little soy sauce and stir fry.

 

 

Add in the luncheon meat and fry together.  Add a little water if too dry.

 

Buns after baking. Try to use a bigger tray as the buns will expand during baking.

 

 

Please cool on rack before storing.

 

Just right for breakfast or tea time!  Happy Baking!