Tuesday, May 10, 2011

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.







10 comments:

  1. salam McKantin,
    wah gebunya bun tu..
    hehehe..sama lah sy klu buat roti sll fail.. either yeast mati.. atau terlebih yeast..sampai tepung naik dan terus naik...hahahha..

    ReplyDelete
  2. Hi MK, wow! Ini sedap best! Agak2 tiga boleh jalan with me...I love the colours, and the texture looks so smooth.
    And it looks so fluffy too, tentu melt in the mouth kind.

    Was this one of your secret weapons win your hubby long ago? Ha ha.
    MK, you are good! Outstanding....
    Ada lagi?
    Lee.

    ReplyDelete
  3. MCK,
    thanks for the buns. memang sedap. I microwaved few seconds to reheat, pastu sapu butter and jem.. eeemmmpphh! marvelous!

    ReplyDelete
  4. sangat menggebu bun tu.
    boleh la nak try even tak de BM
    alasan kukuh la tak de BM takmo buat bun hahaha

    ReplyDelete
  5. b4s,

    tu lah yg seronok sgt kali ni sbb jadi pulak roti ni...

    ReplyDelete
  6. Uncle Lee,

    yes roti is fluffy......but got roti melt in the mouth aaa? you make me laugh lah....

    ooo last time i need no weapon to win my husband, senyum saja dia sudah sampai depan pintu, but now every now and then i have to remind him that i have a very sharp pisau under my bantal....'if you dare fool around' :-D. have a nice day uncle

    ReplyDelete
  7. DOLLY,

    thank you. semalam tidoq dengan senyum pasai roti menjadi...syok betoi




    BUJAL,

    errrr apa itu fluffy? gebu? lembut?berbulu? :D


    Kak es,

    cubalah tanpa BM, tengoklah gebu ke apa...

    ReplyDelete
  8. memang nampak gebu..dan sedap.

    nak minta my wife buatkan lepas dia bersalin nanti..because she loves baking..

    ReplyDelete
  9. DZ,

    makcik dah berkali2 buat roti, but i m v happy with this outcome, cubalah.

    tapi doc jaga MZ dulu ye

    ReplyDelete