Mexican Buns (Roti Boy)

I used this wonderfully soft and fluffy bread recipe from Vinnie Baking Paradise for my Mexican Buns or better known as Roti Boy. 

Overnight Sponge Dough:  Mix well into a dough and leave overnight in the fridge.
215g bread flour
130g fresh milk
2g dried yeast

Bread Dough:
90g bread flour
12g fresh milk
30g egg
7g dried yeast
5g salt
50g sugar
12g milk powder
45g butter (I substitute with cooking oil)

• Knead all the ingredients including the overnight sponge dough (except the oil) into a smooth dough.  Then add in the oil.  Knead until the dough becomes smooth and elastic.  Proof the dough until it doubled in size. 
• Knock out the air in the dough and divide into 10 equal portions.  Shape them into round balls.  Cover and rest for 15 minutes.
• Roll out each dough and add the butter filling.  Seal tightly to prevent filling from leaking out during baking.  
• Place the dough  into individual paper casing and cover.  Proof until doubled in size. 
• Pipe the filling onto the dough before baking in a preheated oven of 185 deg C for about 20 minutes.

Butter Filling: 
100g butter, softened
1/2 tsp vanilla paste
30g caster sugar

•  Beat everything together and chill in the fridge.  Divide into 10 equal portions.

Topping:
50g butter, softened
40g icing sugar
1/2 an egg
1 tsp coffee granules mixed with 1 tsp hot water
50g plain flour

• Beat butter and icing sugar until combine.  Gradually add in beaten egg and coffee.
• Fold in flour.
• Fill a piping bag with the mixture and set aside.

Kopitiam Milk Buns

A truly soft and fluffy bread recipe adapted from Vinnie Baking Paradise


(A)  Overnight Sponge Dough:  Mix into a dough and leave overnight in the fridge.
215g bread flour
145g fresh milk
2g instant dried yeast

(B)  Bread Dough:
100g bread flour
30g fresh milk
30g egg (lightly beaten)
7g instant dried yeast
5g salt
60g caster sugar
12g milk powder
45g canola oil

• Bring the overnight dough to room temperature.
• In a mixer fitted with a dough hook, combine the overnight dough (cut into small pieces) together with all the ingredients in (B), except the oil.
• Knead until it forms a slightly sticky soft dough.  Gradually add in oil.  Continue to knead until smooth and elastic.    [At this stage, the dough should be able to stretch to form a window-like thin membrane without breaking - Windowpane Test ].
• Shape the dough  into a smooth ball and place in a greased  bowl.  Cover with  clingfilm.  Then place it in a warm, moist and draught-free place to allow the dough to rise until double.
  [To determine if the dough has risen long enough, poke a floured finger into the  dough.  When you remove your finger, the dough shouldn't spring back at all.  If the dough springs back immediately, it is under-proved and needs more time to proof further.]
• Once the dough has doubled in size, press down gently on the dough to deflate it.
• Turn the dough out onto a lightly oiled work surface.  Divide equally into 5 portions.  Roll them into balls and let them rest for 15 minutes.
• Working with one piece at a time, flatten the dough into a rectangle.  Roll the dough into a tight cylinder, tucking the dough under itself as you go.  Pinch the seam at the end to close. 
• Place the dough, seam side down, into a greased loaf pan.  Loosely cover with clingfilm and let them rise until just about doubled in size.
• Brush the buns with eggwash and sprinkle some sesame seeds on top.  Bake in a preheated oven (175 degrees C) for about 20 minutes or until golden brown.
• Remove the pan to a wire rack and brush the top with butter.  Let the bread cool for 5 minutes before turning out the loaves onto the rack.

Hokkaido Milk Bread

Ingredients:

(A)
450g bread flour
100g wholemeal plain flour
20g rye flour
50g caster sugar
3 tsp active dry yeast
2 tbsp black chia seeds
2 tbsp sunflower seeds
5 tbsp quinoa flakes
2 tbsp pepitas

(B)
1 egg

150g fresh cream
150g milk
2 tsp salt

60g Rice Bran oil

• In a mixer fitted with a dough hook, combine all ingredients (A) together.  
• Gradually add in egg, cream and milk to form into a slightly sticky soft dough.  Add in salt and continue to knead until smooth and elastic.
• Add in oil gradually and continue to knead until fully incorporated.  
  [At this stage, the dough should be able to stretch to form a window-like thin membrane without breaking - Windowpane Test - see picture below].
• Shape the dough  into a smooth ball and place in a greased  bowl.  Cover with  clingfilm.  Then place it in a warm, moist and draught-free place to allow the dough to rise until at least double or nearly triple its original size.
  [To determine if the dough has risen long enough, poke a floured finger into the  dough.  When you remove your finger, the dough shouldn't spring back at all.  If the dough springs back immediately, it is under-proved and needs more time to proof further.]
• Once the dough has doubled in size, press down gently on the dough to deflate it.
• Turn the dough out onto a lightly oiled work surface.  Divide equally into portions of 100g each.   Roll them into balls and let them rest for 15 minutes.
• Working with one piece at a time, flatten the dough into a rectangle.  Roll the dough into a tight cylinder, tucking the dough under itself as you go.  Pinch the seam at the end to close. 
• Place the loaf, seam side down, into the greased mini loaf pans.  Loosely cover with lightly oiled clingfilm and let them rise until just about doubled in size.
• Preheat oven to 175 degrees C.
• Bake for about 25  minutes or until golden brown.
• Remove the pan to a wire rack and brush the top with butter.  Let the bread cool for 5 minutes before turning out the loaves onto the rack. 

Chinese Tea Eggs (茶叶蛋）

Ingredients:

16 hard boiled eggs, shells cracked
1 packet Eu Yan Sang Tea Eggs mix
2 tbsp light soy
1 tbsp dark soy
2 tsp salt
3 tbsp raw sugar

• Put all ingredients with enough water covering the eggs.
• Bring to the boil and simmer for at least 3 hours.  
• Serve hot.