Roti Paun Lembut - A KEEPER

T.H.E R.A.M.B.L.I.N.G.S

How should I feel, when I hear someone said that I have not been forgotten despite the VERY slow updates in my blog, the vanishing act that I've performed on FB world and the way I hide myself from the real world.. well frankly speaking, I'm trully touched. Trully trully trully....

It really touched my heart when I read what Kak Wan Nita of Fadelicious Cakes wrote when we were whatsapp-ing yesterday night. Anyway I will not reveal our conversation and will keep it to myself. Something that can perhaps boost my mood to update more often, In Shaa Allah...

To be frank, I've always have doubt about myself... about the things that I posted in my blogs... about the recipes that I've tried... Well, to me, I can't find anything fantastic in these blogs of mine. The only thing that I've always been proud of showing...hok aloh, cam riak je bunyi dia kan? Eh mama bukan riak ok.. bangga je sikit... tak salah kan? are the photos of my brownies. Hahahaha... and most of the time, it is the same recipe!! Kak Wan said, maybe it's my mindset! How can I reset? Huhuhu...

I'm taking this opportunity to thank all my visitors, followers (if there's any) and friends for all your support. In Shaa Allah MAMAFAMI's BLOG will stay 'alive', even if the owner is no longer in this world. If it is not much to ask, please recite Al-Fatihah for me whenever I cross your mind. Jazakallahu khairan.

T.H.E  R.E.C.I.P.E

ROTI PAUNG LEMBUT
Posted by MamaFaMi
Sources : Shamsiah Abd Rahim and May Agumo
Copied from : MaDiHaA

Ingredients :

500g high protein flour
50g milk powder
250ml chilled water
11g instant dried yeast (I used Mauripan)
120g castor sugar
a few drops of yellow food coloring
100g margarine

Method :

1. Gease all the baking tins thoroughly. I used vegetable shortening. Keep aside

2. Place all ingredents except margarine in a mixing bowl.

3. Fasten the dough hook onto the mixer and start kneading.

4. Once the ingrediets have just combined, add in the margarine. Knead till a soft and shiny dough is formed.

5. Remove from the bowl and rest the dough for about 10 minutes.

6. Divide the dough into a 27g balls. Shape it nicely and arrange in the prepared tins.

7. Cover the tins and leave the dough to rise till almost double the size.

8. Mix a bit of milk powder with a bit of water and brush lightly on top of the dough.

9. Bake in a preheated oven at 160 C for 15 to 20 minutes. Oven temperature and baking time may vary, depending on your oven.

10. Once baked, remove from the oven and onto a wire rack to cool.

HAVE A NICE DAY!