I made this for our dinner yesterday. I have been keeping this bun recipe for months. Thanks to my best friend Juli. Her mother passed away recently, please make doa' for her. Al-Fatihah.
The texture of this bun was spongy but solid... I think it's best taken when still warm. Here is the recipe if you like to try.
Ingredients (for 12 buns):
- 120 ml fresh milk
- 50 g egg
- 300 g flour bread
- 3 tbsp sugar
- 1 tsp salt
- 60 g butter
- 1 tsp dry yeast
- Put all the ingredients in the bread maker, and on the dough setting.
- Knock the dough to release the air.
- Then, shape to 12 equal balls.
- Take one ball, flat it and put the filling in the centre.
- Close it tightly. Repeat with the remaining dough.
- Let it prove until double in size.
- Sprinkle some water on the dough.
- Put in the oven for 12 -15 minutes in 180 C.
- Sardines in tomato - mashed them
- 1 potato
- 1 onion - diced
- 1 garlic - crushed and diced
- slice of ginger
- cumin and coriander seeds
- 1-2 tbsp fish curry powder
- curry leaves
- tamarind juice
- water
- salt
- sugar
- Peeled the potato, washed and diced.
- In a hot pan, pour a little oil, fry the onion, garlic and ginger until soft.
- Add the curry leaves, little bit of cumin and coriander seeds and the fish curry powder. Add some chili powder if you like.
- Pour some tamarind juice and add the diced potatoes. Add some salt and sugar.
- Pour some water and let it simmer a while.
- Add the sardines. Taste it.
- Simmer until the gravy dry out.
- Off the heat and let it cool before you put into the dough.
Enjoy!
3 comments:
salam ain,
i like coming here, since i found this blog while browsing for recipes. I think i'll make the apple pound cake this weekend, looks yummeh!
Was actually looking for the peanut sauce, lain yg dicari, lain yg dpt. :-)
thks,
azlina
Tumpang tanya:
Smalam I try your recipe nih ... i use the exact ingredients for the roti and i bubuh dlm my breadmaker. Bila time tuh abih, the dough langsung tak naik. I biar jer dlm BM then after 1 hr baru naik cikit jer. But i gigih juga buat balls n masukkan sadin, etc then proof. After lebey satu jam, dough tu naik ciput jer. I masuk oven, bila kluar, sebijik mcm kuah pau tapi brown. Apasal ekk?
Terima kasih sebab sudi mencuba resepi roti bun sardines ni, untuk bagi roti tu lembut, ain biasanya bagi bread maker tu uli 2 kali sblm biar dia proving, lepas uli sekali ain stop, then ain tekan balik menu tu utk uli for second time, satu lagi mungkin tak cukup air, bila adunan tak cukup air pun menyebabkan doh susah nak naik dan keras. Biasanya, ain tak ikut resepi bulat2 untuk air, sebab lain jenis tepung lain amount of water diperlukan. Tepung di malaysia tak sama dgn tepung di negara lain. Wallahu a'lam. Harap sister tak putus asa, insyaAllah boleh cuba lagi. Tapi resepi ni, mmg menghasilkan doh roti yang 'solid' seperti yg ain ceritakan dlm entry tu, lembut bila panas tp lepas tu kena simpan dlm tupperware sbb bila sejuk dia keras, because takde guna bread softener or bread improver.
Post a Comment