Otah bun, adult's favourite:
Cranberry and Raisin roll:
Pork Floss bun:
There's another tray of sausage roll... all whack by the kids before any pix were taken. Btw, Dot, here's the brand of sausage I used for the bun.
100g bread flour
60g water, room temp
5g fresh yeast (or ¼ tsp instant yeast)
1. Mix the instant yeast with 20g of water until well blended. Add in the remaining ingredients and knead to form a dough.
2. Let it proof for 30min. Wrap with cling film and keep in the refridgerator overnight or upto 48hours.
3. Yield 152g sponge.
20g milk powder
25g fresh yeast (or 10g instant yeast)
- Mix A until well blended. Add B, then C, knead to form a dough.
- Add in D, knead to form a smooth and elastic dough. Cover it with cling film. Allow it to proof for 45 min (or until it double in size).
- Divide the dough into 50g portion, mould it round. Allow it to rest for 10min.
- Roll the dough flat, then roll it up like swiss-roll. Allow it to rest for 10min. Repeat the step 1 more time, wrap with filling as desired.
- Let it proof for 50min or until double in size.
- Bake at 200C for 20min. Remove it immediately from the baking tray when baked.
This is one of my favourite basic sweet bread recipe. It is soft but not not cottony soft like those commercial bread - something I dislike cos it contains too much bread softener etc to make it so artifically soft. I have long forgotten how they taste until I had some (cos my MIL bought too much). When it was a day old, it became gummy and stuck to my gum as I chewed.
In contrast, the homemade day-old bread may not be as soft but it does not give the unpleasant taste and texture!