This time i tried a different dough ratio to get a softer bread. I think this nails it.
350gm super fine flour,
6gm (or half a 11g packet) of Mauripan yeast,
1 teaspoon bread improver,
1 teaspoon dough softener,
50gms sugar,
1 tbsp corn oil,
1/2 teaspoon salt if you wish, i normally dont.
1 cup warm milk to get the yeast going
Filling
24 mini sausages, i used Ayam Dindings
some pepper, cumin, garam masala
oil to saute
Stir dry ingredients and then pour milk little by little till you form a dough, then drip in a tbsp corn oil and knead further till absorbed and you hv a smooth dough. Leave to double then divide into 24 pieces to form the rolls around mini sausages. U probably need a pingpong ball size dough, just roll within your palms and stretch to form a five cent diameter 'snake' and roll around mini sausages that i preferred to pre saute with a bit of pepper and cooled down.
Swipe the top with milk and a sprinkle of my favourite spice, cumin. Too bad i didnt hv curry leaves, would hv smelt heavenly. What the heck, a dash of garam masala might do the trick instead. Give it another 10mins and bake in a pre heated oven 180 degree Celcius for 10-15 mins, till the top is golden brown. Take out from the oven immediately and for an extra shine, swipe a bit of butter on top. Sells like hotcakes, though i personally think salty preserved meat is better left where they belong, probably a century ago when refrigeration was almost none and it was the sole means of survival during winter times.
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4 comments:
very delicious indeed i love it !
which tuna brand did you use?
oven fever caught you akka, keep it up. All the beautiful pics make me and my officemates drool . Can give order or not?
anonymous, i gather you are referring to the tuna bun, i stick to Ayam brand as others hv fallen short of my tastebuds.
Devi, order im afraid cannot keep up la m'dear, my present 'boss' is very demanding of my time one but lets meet up soon for teh tarik.
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