Mini Butter Sugar Buns

Ingredients

260g bread flour
55g caster sugar
4g instant dry yeast
30g unsalted butter
120ml fresh milk
1 egg, a pinch of salt

Topping:
1 egg for egg wash
butter cubes (cut from big piece of salted butter)
coarse sugar to sprinkle

Steps
1. Place all ingredients except butter in a mixing bowl and mix at speed 1 for about 1 minute.
2. When a rough dough is formed, adjust speed to 3 for 6 minutes. Stop intermittently to scrape down sides and turn dough around. 
3. After 6 minutes, add in butter and salt and mix at speed 1 for 1 minute. Adjust to speed 3 and knead for 8 minutes. Check for window pane. 

4. Shape into a smooth round dough. Cover and rest for 15 min.

5. Place dough on flat surface. Flatten and squeeze out air bubbles with palm. Divide into 16 portions and shape into balls. Do this by pulling down the sides of the dough, tucking it below and pinch to close the seams. Then roll on counter top to make it round. Place in lined baking tin.

6. Proof for 1 hour (with a cup of hot water in closed, SWITCHED OFF oven) till about 2 times in size. (I on the oven for a few minutes, then off it. Put dough inside while the oven is warm)

7. Take the baking tin out of the oven and pre-heat the oven to 170 deg C.

8. Egg wash the dough with beaten egg. Using a pair of scissors, make slits on top and insert butter. Lastly sprinkle generously with coarse sugar.

9. Put in the oven for 20 min at 170 degree. Take out and cool the buns. Ready to serve. 

 

Kueh dadar with fresh pandan juice

Second time make kueh dadar. Bought some pandan leaves and blended them to get some pandan juice. Natural colour for the kueh. 

Gula Melaka coconut filling

• 250g grated coconut
• 150g chopped gula melaka
• 5 tbsp water
• pinch of salt
• 2 pandan leaves, rinsed and cut into small rectangular pieces

To cook the coconut filling, first dissolve chopped gula melaka into water together with salt and pandan leaves in a small saucepan over a medium-low flame.
As the gula melaka syrup thickens, add salt and stir until until all the grated coconut is uniformly coated with the dark treacle like syrup.
Continue to heat until the mixture there is no more excess moisture.
Take off heat and set aside to cool down.

Pandan pancake wrapper

• 200 g plain flour
• 10 pandan leaves + 150 ml water blend to make 150 ml pandan juice
• 250 ml thin santan 100 ml thick coconut milk + 150 ml water
• 1 large egg 70 g
• 1 tsp cooking oil
• 1/2 tsp salt

Steps:

1. Put 10 pandan leaves (cut into small pieces) into a blender
2. Pour in 150 ml water into blender
3. Blend pandan leaves into a fine pulp
4. Sieve out 150 ml pandan juice by squeezing the pandan pulp dry
5. Sieve 200 g plain flour into a mixing bowl
6. Add 1/2 tsp salt to the flour
7. Pour 250 ml thin santan (i.e. 100 ml thick coconut milk + 150 ml water) into the bowl of sifted flour
8. Mix until flour and santan come together
9. Pour in the pandan juice and mix well
10. Add 1/2 tsp cooking oil
11. Add 1 large egg and mix well
12. Heat up a non-stick pan over low heat
13. Pour in a ladle of pandan batter
14. Swirl the batter around to distribute it evenly
15. Cook until the batter firms up
16. Shake the pan until the pancake comes loose
17. Flip it and check it is cooked
18. Put onto a flat surface to cool the wrapper. 
19. Scoop some coconut filling on the wrapper. fold the two sides and roll up the wrapper to form the kueh dadar.

Waffle

 Ingredients

• 1 egg separated
• 240g whole buttermilk
• 45ml vegetable oil
• 1/2 tsp vanilla essence
• 96g plain flour
• 32g cornstarch
• 1/2 tablespoon baking powder
• 1/4 teaspoon salt
• 28g caster sugar

Steps: 

• Separate the egg yolk and white.  Beat the egg yolk, buttermilk, vegetable oil, and vanilla essence to combine together.
• Whisk to combine the flour, cornstarch, baking powder, and salt. Set aside.
• Use a handheld mixer to beat the egg white with the sugar, and whip to stiff peak. 
• Stir the buttermilk liquid into the flour mixture (make sure the batter is still a little lumpy), then fold in the egg white, being careful not to deflate them.
• Pour the batter into a preheated waffle maker and cook for about 4 minutes till brown. 
  
  
  I can make 7 pieces of waffles with the above ingredients.