Roti Serene

I had been craving for the buttermilk buns from Menggatal near my hometown in Sabah. Mum used to buy some for afternoon tea on her way home from work. Just thinking about the warm soft bread filled with the sweet butter filling... mmmmm!!! *shivers in pleasure*

Unfortunately, being very far away from my hometown at present, I decided to make my own.

This is the recipe I followed:

For the bread dough
2 and 1/4 cups - high protein bread flour
1/4 cups - refined plain flour
1/2 cup - caster sugar
2 and 1/2 teaspoon - skim milk powder
2 and 1/2 teaspoons - yeast
1/2 cup - warm water
1 teaspoon - salt
30g - butter (room tempreature)
1 small egg

Combine all ingredients except butter and knead to a soft dough. Then add butter and continue kneading until elastic. If dough feels sticky, do not add flour, just continue kneading until the dough comes together (don't worry, it will!)

Prove dough for about 2 hours - i.e. set aside dough to rise in a covered bowl or container.

After first proving, take out dough and knead for a while. Then separate into small pieces. Add filling, shape into buns and put into baking trays. Set aside until buns doubles in size.

Bake buns in a preheated oven at 200 degrees celcius for about 30 minutes or until golden.

For the butter milk filling
70g butter
1/4 cup icing sugar
1 tablespoon cornflour
3/4 cups skim milk powder
1 small egg
1 pinch of salt

Cream butter, sugar and salt together. Then add egg bit by bit, mixing well in between. Then add milk powder and cornflour and mix together with spatula.

Results???

Well, the butter milk filling tasted lovely. But I think my bread was not 100% successful. I already suspected something was amiss when my dough refused to rise properly. I think it must be the yeast. I used one 7g sachet of instant dried yeast which I had assumed to be enough. But after checking my dough a few times, I did a quick google search to find out the problem... one person mentioned that nowadays with producers being more stingy due to rising costs, the servings of yeast sachets have been shrinking over the past few years. So it's usually necessary to use one and a half or even two sachets each time. Terrible kan? So because of that, my bread was not as soft and airy as I wanted. But it still had the sweet, milky taste which I was also aiming for.

*Sigh* What to do. Try again next time I guess.

I also used some tau sar (red bean) filling for a couple of the buns.



Hubby said they tasted super yummy! ^_^

But then he had to ask me whether they were muffins or bread...
-_-" *Haiz*

Does anyone have any other tips on what I could do to improve my bread?