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Thursday, 22 January 2009

Roti Tocang




Soft Butter Buns

250g high protein / bread flour
50g superfine flour
50g castor sugar
1 tsp salt
2-1/2 tbsp milk powder
1-1/2 tsp instant yeast
1 small egg
30g butter,room temperature
140ml water

Glazing:

1 egg, lightly beaten
Melted butter,for brushing

METHOD:

Combine all ingredients except butter and knead till a dough is formed. Add
butter and continue kneading till a smooth,soft and elastic dough is formed.
Prove the dough for abt 2 hour.
After first proving, knead the dough lightly and divide the dough into small
even sizes.
Rest for 10 minutes.(at this stage you can add filling of your choice..)
Place buns in a greased and floured square tin and prove until double in size.
Preheat oven at 200 degC.
Brush buns with egg wash and bake for about 15 minutes or until brown.
Remove from oven and brush with melted butter. Cool buns in tin for 5 minutes
before turning out onto a wire rack.

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