There was some balance of the green beans and coconut paste which I used for the Ang ku kuih, that I 've decided to make this sweet buns. Recipe from Koleksi resipi Diana. The buns turned out soft and smooth, like those in the bakery shops.....hehehe...
Ingredients:-
(A)
480g High protein Flour
120g superfine Flour
110g Castor sugar
20g milk powder (baby milk powder also can)
4 tsp dry yeast
1 tsp bread improver (optional)(i didnt use)
(B)
1 Egg(beat a bit)
300 ml cold water
mix together this two
(C)
80g shortening
salt 10g
Method:-
1. Mix (A) till blended (just use spoon to stir to mix). Add (B) to form a dough. Add in (C) and knead until dough is elastic and smooth(at least kneadfor 10-15 mins to pass the stretch test)
2. Gather dough to form a ball and cover dough with cling wrap and let it rest for abt 50-60 mins or double size.( For me, I use breadmaker so I put everything in and let the machine do the rest)
3. Divide dough into portions of 50-60g each. Shape into balls and leave it to rest for abt 10 mins.(This part after out from breadmaker do the rest of the steps)
4. Roll out and wrap with desired fillings. Shape as required and let it proof on lined or greased baking tray for another 50-60 mins or until dough is double in size.
5.Egg wash dough. (I sprinkle sesame seeds on top) Bake dough at 180-190c for abt 12 mins.(depends on oven strength)
Ingredients:-
(A)
480g High protein Flour
120g superfine Flour
110g Castor sugar
20g milk powder (baby milk powder also can)
4 tsp dry yeast
1 tsp bread improver (optional)(i didnt use)
(B)
1 Egg(beat a bit)
300 ml cold water
mix together this two
(C)
80g shortening
salt 10g
Method:-
1. Mix (A) till blended (just use spoon to stir to mix). Add (B) to form a dough. Add in (C) and knead until dough is elastic and smooth(at least kneadfor 10-15 mins to pass the stretch test)
2. Gather dough to form a ball and cover dough with cling wrap and let it rest for abt 50-60 mins or double size.( For me, I use breadmaker so I put everything in and let the machine do the rest)
3. Divide dough into portions of 50-60g each. Shape into balls and leave it to rest for abt 10 mins.(This part after out from breadmaker do the rest of the steps)
4. Roll out and wrap with desired fillings. Shape as required and let it proof on lined or greased baking tray for another 50-60 mins or until dough is double in size.
5.Egg wash dough. (I sprinkle sesame seeds on top) Bake dough at 180-190c for abt 12 mins.(depends on oven strength)
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