Ever since I tasted Makcik's Hawa's freshly baked bun some 24 years back, I had fallen in love with the art of bread making. I just took my chances and asked for the recipe from her, though I realise that some people might not like the idea of sharing their recipes with others. Can't blame them actually as that recipe could be of some sentimental value, or perhaps, of business value!
I was in luck as Makcik Hawa willingly gave me her recipe. On the way home, I made my mom stop at the grocery shop to get all the ingredients needed to bake the buns. When we reached home, I got to work straight away. I was 17 that time with totally no baking experience whatsoever!!! But was too proud to ask for mom's help!
So what happened mama? Hahaha...I wasted the whole 500g flour plus all the other ingredients! The dough didn't rise at all! Mom pointed out my mistake...instead of adding the liquid a little at a time, I poured the whole amount at once! Clever me!!!!!
After that I didn't try baking bread anymore until 2 years back. Not that I got put off but I still have to find my confident. Alhamdulillah managed to get over the 'fear' as my first trial on bread making was quite a success to me. Thanks to Mr Alex Goh's book...
I'd like to share this Mexican Bun recipe that was given to me via email by a cyber friend. Thanks a bunch dear Lily for trusting me with your recipe....
100g salted butter ~ softened
1/4 teaspoon vanilla essence
35 g brown sugar
1. Beat butter with an electric mixer on medium speed using the paddle attachment for three minutes. (I beat by the hand)
2. Add in vanilla essence and brown sugar. Beat till creamy.
3. Refrigerate the mixture until firm.
4. Divide mixture into 20g portion ball. Keep refrigerated until ready to use. (I just divide the mixture according to how many doughs I managed to get)
65 g butter ~ softened
55 g icing sugar ~ sifted
1 Grade A egg ~ lightly beaten
1/3 teaspoon coffee flavouring (available from bakery supplies shop) **or you can use 1 1/2 teaspoons instant coffee dissolved in 3/4 teaspoon water
A pinch of ground cinnamon can be added to the coffee flavouring for extra flavour (I omit this)
65 g low protein (high ratio) flour ~ sifted
1. Beat butter and icing sugar using an electric mixer with the paddle attachment on medium speed for 5 minutes until mixture is light and fluffy. (I beat by the hand).
2. Gradually beat in egg.
3. Add in coffee flavouring.
4. Sift flour into mixture and mix on low speed until combined.
5. Refrigerate until ready to use.
250 g high protein flour ~ sifted
2.5 g bread improver ~ sifted
2.5 g bread softener
10 g milk powder ~ sifted
38 g caster sugar
1/2 teaspoon salt
1 teaspoon instant yeast
1 egg ~ lightly beaten
135 g water or milk (do not use milk powder if using milk)
30 g butter ~ softened
1. Mix sifted flour, bread improver, bread softener, milk powder, sugar, salt, instant yeast and egg in a mixer bowl.
2. On the mixer (with dough hook) on low speed. Pour in the 3/4 of the liquid, a little at a time.
3. Add in the butter and pour the balance liquid if needed. Knead till dough is soft, smooth and elastic (not sticky).
4. Divide dough into 55 g portions. You should get about 9 portions.
5. Roll each portion into a ball. Cover the balls of dough and leave to rest for 10 minutes.
6. Flatten the dough and place a portion of filling in the center of the dough.
7. Gather the edge and pinch to seal. Make sure to seal well or the filling will leak out during baking.
8. Place on a greased baking tray. Repeat with remaining portions of dough. Place each bun about 7.5 cm apart on the baking tray.
9. Prove for 45 minutes in a warm place or until doubled the size.
10. Pipe the topping on the buns in a spiral, starting from the centre.
11. Bake in a pre-heated oven at 170 C for 12 - 15 minutes or until bun are lightly brown.
Amount of liquid used may vary depends on the flour you used.
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