Recipe Source - One Publisher - Koleksi Roti [with slight modifications]
A. 240 gm bread flour
60 gm plain flour
1 tbsp skimmed milk powder
10 gm cocoa powder
B. 3.5 tbsp castor sugar
1/2 tsp salt
30 gm egg170-180 ml cold water [add gradually]
1.5 tsp instant yeast
C. 1 tbsp margarine
1 tbsp vegetable shortening
D. 50 gm raisins
30 gm chocolate chips
- Mix A and B together and knead into a soft dough. Add in C and continue to knead until smooth and elastic. This takes about 30 minutes. Add in D and knead for another 2 minutes to incorporate all the ingredients. Cover dough and leave to proof for 30 minutes or until double in size.
- Punch down dough to release air and divide into 9 portions [about 40 - 50 gm]. Roll into a smooth ball and place in baking tray [8"x8"x4"]. Leave to proof for about 30 minutes or double in size. Brush buns with beaten egg or milk and sprinkle toasted sesame seeds.
- Bake in preheated oven at 180 degrees Celsius for 20-25 minutes. Cool on rack before storing in airtight container or plastic wrap.
Kneaded dough ready for proofing
Dough already proofed for 30-40 minutes, ready for shaping
Punch down dough, shape in balls. Proof till double in size
Dough ready for baking, brush with milk or beaten egg, sprinkle sesame seeds