Pandan Raisin Buns

Salam to all,

It was 9.30pm when I composed this entry.  Current temperature abt 10 deg celcius.  Its getting a little cold at night and in the early morning.  Really love the day part these past few days, blue skies with bright sunshine.  I have to turn on the fan in the afternoon though as it does get scorching hot in this house.

Lights were off a little early today....abt 8.15pm as hb starts work at 7am tomorrow.  As for Jannah, she must be tired today.  She fell asleep quite easily and must have dozed off at abt 8.30pm just now, I can hear her snores hehehez.  She had  a fall on the pebble foot path and bruised her knee earlier, trying to chase me bcos she thought that I was gonna leave her behind when I wanted to go to the supermarket haiiizzz.

Anyway, made this buns today.  Second attempt at using the water roux method.  I know how to make the water roux now without over cooking it hehehez.  I added raisins to the original recipe of these buns.  Have to agree with Yat that the buns turned out so soft & fluffy and the pandan aroma makes me want to eat these buns non stop ahakkkss.  They are only for me and Jannah as hb wont even touch anything that comes out of the oven green @_@

Source : Yat @ Easybakes
Adapted From : CMG @ Dapur Tanpa Sempadan


BAHAN-BAHANNYA (Ingredients)
190 gram tepung roti ( 190 gm high protein flour)
70 gram gula halus (70gm fine sugar)
1/4 camca teh garam (1/4 tsp salt)
6 gram instat yeast (6gm instant yeast)
1/2 camca teh bread improver (1/2 tsp bread improver - I omit)
1 kuning telur ( 1 egg yolk)
50 gram santan kelapa (boleh letak susu segar) (50gm coconut milk - I used fresh milk)
1/2 camca teh pes pandan (1/2 tsp pandan paste)
80 gram water roux (80gm water roux - recipe below)
30 gram mentega (30gm butter - room temp)
Kelapa kering secukupnya (desiccated coconut for topping)
50g kismis (50g raisins) - I added.

CARA MEMBUATNYA : (Method)
Satukan semua bahan di atas kecuali kelapa kering, dalam breadmaker. Pilih setting untuk DOH dan tekan ON, tunggu hingga siap. (Mix all ingredients in a bread maker except dessicated coconut & choose the dough setting. Wait 1.5 hours for the dough to be ready) - I added the raisins when the breadmaker beeps, indicating to add the dry ingredients.

Keluarkan doh, tumbuk untuk membuang udara. Bahagikan kepada 9 bahagian sama besar, kurang lebih 50 gram setiap satu. (When dough is readsy, remove it from the BM & punch out air. Divide dough into 9 equal portion abt 50gm each)

Bulat2kan dan susun dalam tin yang telah disapu mentega (mat guna tin 8 inci x 8 inci x 2 inci).(Round each dough &place into a greased square pan)

Biar naik sekali ganda, kurang lebih 50 minit. Sapu permukaan doh dengan putih telur dan tabur dengan kelapa kering rata. Bakar dalam oven yang telah dipanaskan pada suhu 180c selama 25 minit atau hingga kuning keemasan.Sejukkan sebelum dihidangkan. (Let the dough rise for abt 50 minutes, glaze the top with egg white & sprinkle dessicated coconut on top. Bake for abt 25 minutes in a 185C preheated oven. Cool & serve.

Water roux
50 gram tepung gandum(50gm multi purpose flour)
250 ml air (250ml water)

Method
Satukan air dan tepung gandum, kacau rata dan masak dengan api kecil sambil dikacau hingga pekat, matikan api, sejukkan. Boleh digunakan, simpan baki dalam peti sejuk, boleh tahan selama 3 hari.

(Mix water & flour in a saucepan, stir well & cook over small flame until it thickens and then let cool before using) (Leftover can be kept in a fridge for abt 3 days)

 Nothing much going on here today......same old same old.  Gonna continue sitting at my dark,dinghy corner and surf the net until I get tired and goes to sleep I reckon.....hehehez.  Have a great week ahead ;)  TTFN.........