Soft Honey Bun

Selembut dan sesedap nama...

Yes, first time puas hati dengan hasil roti.

Makcik dah buat banyak kali tapi bila hasil tak memuaskan, i always blame everything else but myself.......

......tak dak bread maker lah

......oven dah 'tua' lah

......proofing tak cukup lah

......yeast dah 'mati' lah

......and all other 'lah' that you can think of!

:)) biasalah tu kan......

Kali ni buat jadi pulak.....benda semua sama, resepi je lain sikit.

Jom kita tengok resepi......boleh lah anda cuba and kongsikan hasilnya.....

Kenyataan ni hanyalah untuk orang2 yg tak berapa terer buat macam makcik saja tau....yang dah sifu tu, dengar katanya, sambil tidor pun roti dia orang naik elok.

(Asalnya nak link-kan saja blog jintanmanis ni untuk sapa2 nak dapatkan resepi, tapi tak dapat nak buka pulak rumah dia, tak tau kenapa.

Jadi, makcik letaklah resepinya disini)

Soft Honey Bun

Source: Ros @ jintanmanis.com

250 gm breadflour

1 1/2 tsp dried yeast

2 Tbsp butter

1 Tbsp milk powder

2 Tbsp honey

150 ml fresh milk / warm water

1/2 tsp salt

2 Tbsp water roux (*)

Method:

- Place flour, milk powder and yeast in a bowl/mixer.

- Turn on mixer and add milk/water slowly

- Add butter and pour in honey.

- Knead for 5 minutes or until it forms a dough and doesn't stick the side of mixing bowl

- Add in salt and knead until dough is smooth

- Proof dough ( i place in the same mixing bowl), covered for about 40-60 minutes until it doubles.

- Punch the dough (to remove air), divide into 9 equal parts(or however you like), place on baking tray/pan.

- Proof for another 40 minutes.

- Glace top with egg (or egg & milk or egg, milk, honey)

- Bake at 170-180 deg C for ~ 20 minutes or until brown.

- Remove from oven and glace top with butter

* How to make water roux (I got this from mamafami, another Roti-Sifu)

25 gm flour

125 ml water.

- mix water and flour and stir over slow fire until it becomes paste.

- Cool before use.

- Extra/unused water roux can be kept in fridge up to 2 days.