ROTI BOY WITH MILO

MILO BUNS

 

My son's friend gave us some packets of Milo that is about to expired in 2 months time. Knowing that we may not enough it in due time, I decided to use it up quickly and so, I make cakes, cookies, agar-agar and the last one is Roti Boy Milo. A mixture of a bit of coffee gave the buns a unique milo coffee taste. I cover the whole bun(to the sides as well) with the cookie topping.

These buns are a hit in our home that day after baking. My family loves it. 

DOUGH INGREDIENTS:

2/3 cup fresh milk, warmed

4 tbsp 3 in 1 instant coffee powder

11/2 tsp instant yeast

1 egg, grade b

1 1/2 tbsp granulated sugar

1 3/4 cups all purpose flour

1/4 cup milo powder from dark chocolate milo sachet

2 tbsp unsalted butter

1/2 tsp salt

COOKIE TOPPING:

4 tbsp butter

1/4 cup icing sugar

1 egg

1/3 cup all purpose flour

2 sachets dark chocolate milo(33g x 2)

FILLING:

6 cubes butter(small)

METHOD FOR DOUGH:

Stir fresh milk and milo powder together until well mixed. Add in the instant yeast. Stir well. Let it stand for 3 minutes until bubbles formed.

Add in the sugar and egg.

Mix the all purpose flour and the dark chocolate milo together(sifted).and add in to the milk mixture.

Stir it well so that it's well mixed. then add in the unsalted butter and the salt and mixed well again.

Knead the dough with the mixer machine with dough hook until formed a dough.

Cover the dough with a damp cloth. let the dough rest for 1 hour.

Divide the dough to 6  round balls. Cover and let rest for 10 mins. Flatten each dough and fill with a cube of the butter. Seal and shape to round balls. Cover and let rest for 1 hour.

METHOD FOR COOKIE TOPPING:

In a bowl, add butter and sifted icing sugar and mix well.

Add dark chocolate milo , egg, all purpose flour and 2 tbsp hot water and mixed until well combined.

Transfer the mixture into a piping bag.

After the buns has rested for 1 hour or double in size, it's time to pipe the topping. Swirl round the buns until covers the top and sides as well.

Bake at 180°C for about 22 mins depending on your oven. Normally it took 20 minutes to bake.

TASTY SWEET POTATO CHICKEN FLOSS BUNS

 

These sweet potato buns are light and fluffy. They are also healthier to eat with no egg, milk, and butter but just olive oil. They are perfect for afternoon tea or coffee. 

What prompted me to bake these sweet potato buns is because I've bought some sweet potatoes for a barbeque on my son's birthday, but couldn't barbeque all of it. The next few days afraid that the sweet potatoes might gone bad, I decided to make dinner rolls or buns.

As for this recipe, I boiled the sweet potatoes instead of steaming which I usually did to make it tender so that the sweet potatoes could be mashed to get the puree to add to the dough. I like to use my bread maker to do the easier kneading.

I think I've baked vegan buns.

INGREDIENTS:

2 small sweet potatoes, about 120 g, bring to boil and only take 85g out to make into puree

195g lukewarm water

1 tbsp sugar

1 tsp salt

2 tbsp olive oil

85g sweet potato puree

340g bread flour

1 1/2 tsp instant yeast

INSTRUCTIONS:

1.  Peel and cut sweet potato into chunks.

2.  Boil or steam the sweet potato chunks until tender.

3.  Mash the sweet potato with a fork until smooth. Set aside for             later use.

4.  Put everything inside the bread machine for easy kneading. 

5.  Let the dough double in size.

6.  Punch down the dough.  Divide the dough into 8 equal parts.

7.  Round each piece into balls and place it on the baking tray with parchment paper lined. Cover 

     with cling wrap or put inside the warm oven to rise for 45 mins.

8.  Bake in pre heated oven 180°C for about 15-20 mins.

9.  Spread mayonaise on top of the bun and roll gently in chicken floss..The buns can also be eaten plain without the mayonaise and chicken floss.

..Let it to proof for 45 mins or until double in size. 

Wool Roll Pandan Cheese Egg Bao

 

INGREDIENTS;

500 g Blue key Brand Bao flour

100 g Sugar

50 g Corn oil/Shotening

240 ml(250g) Water

6-8 Pandan Leaves 

FILLING:

1/4 Bar Philadelphia Cream Cheese

3  Boiled Eggs

As usual,I like to use the bread maker to knead my dough. The filling are a mixture of eggs and cream 

cheese. I just mashed it up with a fork.No other things or ingredients are added.

AIR FRYER BUNS

Using an air fryer to make buns can't be bad.It is as nice as using the oven and it's quick.My Khind brand air fryer comes digital and it is so much easier. Since bought,I've always used it to grill chickens,sausages,nuggets,fish and fishballs.Now I can also use it to bake buns and cakes.

INGREDIENTS;
1/2 Cup Milk
57g Melted Butter
30g Sugar
1 egg(optional)
3/4 tsp salt
250g Plain Flour
1 1/2 tsp Instant Yeast

1. In a big bowl,add milk,melted butter,sugar,salt,egg if use,flour and lastly yeast.Gather all of
these ingredients together.Use dough hook to mix the ingredients until it formed a dough,
about half an hour.Cover the dough with a tea towel until double in size.(first proofing)

2. Preheat the air fryer to warm up in preheat setting.

3. Transfer the dough to the floured table top. LIghtly press and tap the dough.Cut into 8 or 9
equal pieces.Shape each dough into smaller balls. (smaller tray can only hold 6-7 pcs,but
the air fryer basket can hold up to 9 pieces)Lined the basket with paper and spray oil on it.

4. Put the dough on the lined tray or basket and just let it to rise in the air fryer until it double
in size.(second proofing)

5. Now it is time to bake.Set the air fryer to 155°C and bake for 13 minutes.Take the tray out
and cool the buns.Glaze with butter on top if you like.Enjoy the bun!

SOFT MILK BUNS

It seems everyone been making things to eat at home due to the coronavirus(covid-19) lockdown at home.I am no exception.Hubby not working and kids not schooling.Everyone is at home,so I make sure we have something to eat for the boredom of everyone at home.Of course the busiest is me,and always me who always took the trouble to make something to eat now and then.Never stop moving around.

On the first day of the lockdown,I made this sweet,soft little buns.

After baked at night,I kept it cool and leave it  for our morning breakfast.Nine buns I have made.I only ate one.Most of the buns are eaten by my hubby.He kept saying that the buns are so
soft and nice just like bakery bought.The recipe is adapted from Here

When making the dough,I feel that it is a bit wet and watery, so I adjusted a little more flour to it until the dough is more pliable to work with.Perhaps I have added in more milk.I used the bread maker to
do the kneading for me..
.

Using my Pensonic brand bread maker to do kneading for me is easier.

INGREDIENTS;

150g cold whole milk

20g cold condensed milk 

40g fine sugar 

25g beaten egg 

1/4 tsp salt 

225g bread flour

 
25g top/cake flour 

3/4 tsp instant dry yeast 

30g cold unsalted butter 

Some flour for sprinkling on bread top

For my bread machine,is always starting with the liquid first,then the dry ingredients.

CURRY BUNS

    One Time Proofing Buns

 I'm so happy with the results of my buns,even though I've forgotten to add in the butter during 10 minutes of kneading time.The texture of the buns is still soft and presentable.
When my hubby came home,he wanted to eat the bun.He took one bite and ask me why is the skin of the bun so good?It was like bakery bought.It is indeed so soft.Other than the tangzhong type which I often made for softer buns,this one with whipping cream is also soft.

The filling that I stuff inside are chicken meat,green peas and boiled egg.

Eating one bun is enough to make my stomach full,but I had two
for tonight and this are my only dinner.

The bun is quite big.I make eight buns,but you can make to ten buns.

INGREDIENTS;

300g Plain Flour/Bread Flour

40g Sugar

220g of 1 Whole egg + Water + 60g Whipping Cream (add up all to make it to 220g)

1tsp Instant Yeast

30g Butter

Egg + water for glazing

FILLING;

100g chicken meat,diced

50g green peas

2-21/2 tbsp curry powder + 1tbsp water to make into a paste

1 tbsp chicken stock(adjust to suit your taste)

1 pip garlic,diced small

2 tbsps oil

1/2 cup water

COOKING;

In a non-stick saucepan,heat up oil and fry the garlic till fragrance.Throw in the chicken.Add in some water to simmer.Cover.Stir after 5 minutes.Then,add in the green peas and chicken stock.Stir and fry till cooked.Dish up and set aside to cool for later use.

DOUGH METHOD; Follow according to your bread maker instructions.

My method is using the bread maker to knead.When dough comes together then put in the butter.After kneading done,take out from the machine and cut dough to 8 pieces.

Shape to round balls.Flatten each ball and put in the filling plus the boiled egg.Make into round shape or oval shape as you prefer.

Leave it to rise in a warm place for 1 hour or double in size.

Glaze with the egg mixture.

Bake in the pre-heated oven 180°C for 20-25 minutes until the top is brown

Brush the top of the buns with some butter to make it look shiny and silky.

ROTI SISIR WITH WHIPPING CREAM

Although I did not want to make my roti sisir so junk with egg yolks and whipping cream,but I have a leftover whipping cream that need to be cleared as soon as possible.I saw on facebook trending that many have been posting their roti sisir that consist of whipping cream,but my recipe have none of this,so this time for the sake of my whipping cream that has already been opened,I made my roti sisir
with whipping cream.I skipped the milk because there are no milk at home.Sugar has been less
from 60g to 40g.That is enough sweet to me.

Recipe was recommended by Cynderella Bakes from Our Journey In Baking And Cooking For Our Family facebook group.


INGREDIENTS;

300g Bread Flour
40g Sugar
1tsp Instant Yeast
2 Yolks + 4og Whipping Cream + Milk (215g)
10g Milk Powder (I Skip)
1/4 tsp Salt

MY METHOD IS USING THE BREAD MAKER TO KNEAD.LIQUID COMES FIRST,THEN SOLID.
AFTER KNEADING DONE,I DIVIDE TO 15 BALLS BUT MY PAN CAN ONLY HOLD UP TO 11 PIECES.THE 4 PIECES I SHAPE INTO FLOWERS WITH CHOCOLATE FILLING.

I DO NOT HAVE A ROTI SISIR PAN,BUT USED THE ORDINARY PAN INSTEAD.

Purple Sweet Potato Spiral Buns

Spiral Buns With Purple Sweet Potato Fillings.

I like to see the combination of purple and white,so I sprinkle more white on it,

It's all in a day's work,and when my hubby came home,saw this on the table and said "wow",so beautiful buns.Still I think I'm not so perfect and not so professional yet.Still need improvement.
I went shopping and when I enter the supermarket to buy some veggies home,I saw this purple sweet potatoes.I choose some and bought it home.Almost everyday I make something for my daughter to bring to school.
I headed home and began searching for recipes.I wanted to make sweet potato buns.
Then I found one source from youtube by ll Apron,so I follow.

https://www.youtube.com/watch?v=SnZ5NlcUWwk

Ingredients:

300g Purple Sweet Potato
20g Butter
30ml whipping cream
240g bread flour
1/8 tsp salt
30g caster sugar
1/2tsp yeast
150ml milk +30g butter
20g x 8 purple sweet potato puree

Method;

1. Peel the skin of the sweet potato.Cut small size.Boil in saucepan till soft.Mash the potato until smooth.

2. Add in butter.Mix well.

3. Pour in whipping cream.Mix with fork and then use a spatula to make it smooth.

4. Sieve bread flour. Put into a big mixing bowl.Add castor sugar,salt and yeast.Add in the milk..Attach dough hook or use a bread maker to knead.

5.After about 10 mins,add in the butter.Continue beating until dough is formed about 30 mins.

6. Flour table top.Take the dough out and put onto the floured table.Give a few stretch and knead.
Shape the dough into round ball.Cover the dough and let rise to 50 or 60 mins.

7.After rise to double size,take the dough and put on the table top.Press the dough flat and cut to 8 pieces.Make small round balls each .Cover and leave to rise for 15 mins.

8. Next,make 20g each x 8 purple sweet potato balls.

9. Flatten each dough with roller pin to oval shape.Roll on both sides.Roll each purple balls to cylindrical
shape.Place on top of the flattened dough.Hold the dough out and sealed.Pinch the edge.
Turn over and roll.Use pizza cutter or knife to cut 5 lines on the dough.
Begin making to spiral.Hold one end of the dough and turn diagonally.After finished twisting,make round and tuck in the center.

10. Rest it to proof for 50-60 mins.

11. Bake at 180°C/356°F for 15-20 mins or until baked.

12..Take out from oven.Sprinkle icing sugar onto the buns/bread.

SARAWAK BUTTER BUN

 During my younger years,butter buns was the only buns that my family and I love the most.During school days,I would walk by the factory near my school and smelled the fragrance of the famous butter buns.Unfortunately,this factory had close due to many competitors around.More and more bakeries are open and have sell different choices of buns besides butter buns.From time to time we still craved for butter buns,but they are now very expensive that I decided to make it at home.We loved butter buns that is taken out hot from the oven and then warm to eat.

Below is the recipe taken from youtube that I used to make sausage buns.It uses the tangzhong method which is very easy to make.Prepare it in advance and keep it in the fridge and you are on your way to make a nice,soft,fluffier butter buns to enjoy in the comfort of your own home without going to the bakery to buy.The dough recipe was from:https://www.youtube.com/watch?v=1C65CfhTUDg

Updates butter buns pictures.This is using basic dough recipe.↓

Here are some more update pictures to my Sarawak Butter Buns.The last time I feel that I did not take many good pictures.I would like to add some more pictures now.

Tangzhong:

125 ml water
25 g flour

Stir on low heat until thickens to 65°C.

Take out to cool and cover with plastic cling wrap.

Dough Recipe:

125ml milk
1 tsp salt
4 tbsps sugar
2 1/2 cups bread flour
1 tbsp milk powder(optional)
1 large egg
2 tsps yeast 
30g butter

 Make the dough using a bread maker or mixer with dough hooks.
Here,I'm using the bread maker.

Add in the milk,tangzhong,salt,sugar,flour,milk powder,(optional),egg,and lastly yeast.

Select dough setting and press start.

After 10 minutes of kneading,add in the butter.

When the dough is ready,let it to rise in the machine or take it out into a clean big bowl and cover with a towel.Let it rise for 45 minutes.Sprinkle some flour onto a clean table.Deflate the dough on the table.Divide into 8 or 10 equal portions and shape into round.Cover with plastic wrap for about 15 minutes.Deflate each of the balls.Put in the butter fillings and wrap round bun shape. Place it in the baking tray.Cover with a clean towel and leave to rise again.

Bake it in the oven at pre-heated 180°C for 20 mins.Take it out.Glaze egg yolk on top of the buns.Put back into the oven again and bake until golden brown for 5 mins.

Butter Fillings:

150g melted butter

130g castor sugar

150g plain flour

50g milk powder

1.Add the melted butter and sugar into a saucepan.Stir until the sugar dissoved.

2.Add in the flour and milk powder and stir using a spoon.Mix well until well combined.

3.Let it to cool.After cooling down for at least 15 mins,you can now use it for making the buns.

Note: Next time I'll try using only the basic dough recipe.

Updates: For basic dough,please refer;Here

You can use any kind of dough recipe to make.

Chocolate-Filled Buns

This is my simply chocolate-filled buns.Recipe is the same as the Braided Bread-https://cocomintt.blogspot.my/2017/08/braided-bread.html

by http://mymindpatch.blogspot.my/2015/03/sugar-twister-bread.html

I only stuff the chocolate fillings in from store bought and turned into a flower buns.I was  craving for chocolate buns at that time and hence decided to make a quick one with this recipe.

I have sprinkle too much seasame seeds.Pardon me,I have too much sesame seeds left.It should be put in the middle but as you can see I've put it everywhere.

Use a knife or scissor to cut into petals.

Flower Buns

Dough:

21/2 cups all purpose flour

3 tbsps. granulated sugar

1/2 tsp fine salt

1 tbsp. dry yeast

3/4 cup warm milk

1 large egg,beaten

3 tbsp. butter at room temperature

Extra flour as needed

Some cut spring onions for garnishing

Make the dough :

1. In a mixing bowl put flour, make 3 wells. Add into each well : sugar, salt, yeast. Stir sugar and yeast first then stir together using a wooden spoon.
2. Pour warm milk and beaten egg (minus 2 tbsp). Stir until combined.
3. Add soft butter, continue stirring until well blended into a smooth sticky dough.
4. Put the dough into greased bowl. Cover with cling wrap and put in warm place for about an hour.
An hour later the dough will be very soft and hollow. When you pull the dough, it will show the hollows all around.
Sprinkle with extra flour  and start folding with finger tips (not kneading). Sprinkle more flour as needed but not too much.
5. Dust work table with flour before put the dough. Flatten the dough with hand. Cut into 16 pieces.
6. Shape the dough into balls. Sprinkle with flour to prevent sticking.
7. Flatten or press the dough with fingers, brush with butter. Put on  some green onions on top.Fold into a half-moon,brush with butter again, then gather both corners creating a flower petal.
Repeat the method until finished.
8. Arrange on a greased round pie baking pan. Cover with loose cling wrap for 30 minutes. Let rise.
9. Brush beaten egg on top.
Bake at 175°C pre-heated oven, for 30 minutes until golden brown and blooming.
Let stay in the pan for 10 minutes. Serve with hot soup .