Gelatinized Roti Paun/Buns

This is the second or third time I make these Roti buns. This time I decided to make use of the starter yeast method to boost the proofing time. The ingredient are still the same.




* make 22 pieces of Bun


Yeast Starter
2 tbsp flour
2 tbsp warm water
2 tbsp sugar
1 tbsp yeast
Mix together and let rest for 30mins till foamy

To prepare Basic sweet bread dough
270g bread 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.
1. Mix everything together except for the butter. Knead till the dough is not sticky. Add in the butter and continue to knead till it passes the window test. Takes about 15 to 20 minutes on stand mixer.
2. Let the dough proof covered for one hour or till double in volume. Punch out the air and let divide into 22 equal portions (39g each). Roll round and let rest for 10 minutes before shaping.
3. 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.
4. Grease the baking tin / pan and preheat the oven to 180C.4. Then bake in the oven for 25-30mins or until golden brown.
5. Once baked, remove from oven and immediately brush with margarine before letting cool completely.

Click how to make Red Bean Paste or here

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

For more detail description please also visit my website Gelatinized Roti Paun

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