Description
Ingredients
- 60 g salted butter, cut in cubes (2 cm), plus extra for greasing and brushing
- 300 g water
- 10 g dried yeast powder
- 60 g caster sugar
- 400 g high protein flour (bread flour)
- 100 g plain flour
- 3 g salt
Nutrition
- Per 1 portion
- Calories 661 kJ / 158 kcal
- Protein4 g Carbohydrates 27 g
- Fat 4 g
- Saturated Fat 2 g
- Fibre 1 g
- Sodium 147 mg
Preparation
- Grease a baking tin (25 cm x 25 cm x 5 cm) and set aside.
- Place water, yeast powder, caster sugar and salted butter in mixing bowl, mix 2 min/37°C/speed 2.
- Add high protein flour, plain flour and salt, knead Dough
/5 min. Transfer dough onto a pastry mat, wrap dough with pastry mat like a parcel and let proof for 15 minutes or until doubled in size. Divide into 16 equal portions and shape into balls. Arrange dough balls in rows of four in prepared baking tin. Cover with pastry mat or cling film, let proof for 30-45 minutes until doubled in size. Preheat oven to 170°C. - Bake for 15-20 minutes (170°C) until light golden brown. Transfer baked buns to a cooling rack. Using a pastry brush, lightly brush bun surface with butter. Allow to cool completely before serving.
/5 min. Transfer dough onto a pastry mat, wrap dough with pastry mat like a parcel and let proof for 15 minutes or until doubled in size. Divide into 16 equal portions and shape into balls. Arrange dough balls in rows of four in prepared baking tin. Cover with pastry mat or cling film, let proof for 30-45 minutes until doubled in size. Preheat oven to 170°C.- Place coconut oil, garlic cloves, shallots, galangal, turmeric, ginger, fresh red chillies, dried chillies, candlenuts and lemongrass in mixing bowl, chop 20 sec/speed 8. Scrape down sides of the bowl with spatula.
- Chop again 15 sec/speed 8. Scrape down sides of the bowl with spatula.
- Sauté 8 min/120°C/speed 1 .
- Add chicken thighs, cook 18 min/120°C/speed 1.
- Add toasted coconut paste, coconut cream, salt, palm sugar, kaffir lime leaves and turmeric leaf, cook without measuring cup 10 min/Varoma/speed 1. Serve hot.
Useful Items
- Square baking tin (25 cm x 25 cm x 5 cm), pastry mat, cling film, cooling rack, pastry brush
Hints & Tips
- You may cover the buns with aluminium foil or parchment paper during the last 5 minutes of baking time if they begin to brown too much.
- Always preheat your oven before baking. The baking time and temperature illustrated here are general guidelines. Make necessary adjustments on the time and temperature to suit your oven.
