As i've mentioned in my Terengganu introductory post earlier, Roti Paun is a popular kind of buns found in Terengganu and from what i understand , these buns are really small..like almost half the size of our ordinary buns, super soft and taste buttery. Roti paun started with just plain buns but now they have various fillings like red beans, coconut, kaya, margerine and they can be found along many streets in Terengganu, thanks to Kak KNor from Secubit Garam for telling me that. Something funny about me regarding this MFF event is that, you know when it first started with Malacca month, i was so excited to learn and know of the various popular traditional food in malacca that made me feel like going to malacca straight away, taste the food and buy some nyonya ware back home. The same thing happened last month with Sarawak, i wished i can just fly over to sarawak and savour all the delicious food there like kolo mee, kompia and many more. And now this week i actually feel like going to Terengganu! i think by the end of this MFF event, i would want to travel to all the states in Malaysia!
The method here i'm using is gelatinised dough method from Alex Goh which i tried many times at home for my simple buns as seen in here and here. If you too want to make some roti paun to share it with us this month, use any of your favourite basic dough recipe and feel free to use any of the fillings i mentioned just now.
|get ready cubes of butter|
|wrap the dough with a cube of butter inside|
Recipe ( with reference from Nasi Lemak Lover and www.bisousatoi.com )
makes around 28 little buns
Basic sweet bread dough recipe
A 100gm bread flour
70gm boiling water
B 300gm bread flour
100gm plain flour
20gm milk powder
9gm instant yeast
C 175gm cold water
60gm cold eggs
D 60gm butter
cold butter cubes
1. Add the boiling waetr from A into flour, mix well to form a dough. Cover and set aside to cool. Keep in the refrigerator for at least 12 hours.
2.Mix B until well blended. Add in C and knead to form rough dough. Add in A and knead until well blended. Add in D and knead to form a smooth dough. Let it proof for an hour.
3. Divide each dough into 30gms, shape iinto round again. Flatten the dough and put in a cube of butter inside and seal well. Let it proof in the baking tin for another 40 minutes.
4. Bake in a preheated oven at 190C for around 12-15 minutes. Once they are out from oven, glaze with melted butter. ( i forgot to glaze!! )
I am submitting this post to Malaysian Food Fest ( Terengganu month ) hosted by myself
also sharing this with BYOB( Bake Your Own Bread ) hosted by Girlichef, Delectable Musings and My Discovery of Bread