Roti Paun ( Red Bean Paste or Butter milk )

*makes 18pcs of roti paun and extra with few buns

Gelatinised dough

• 100g bread flour
• 70ml hot boiling water

Steps

1. Place  Bread flour in a mixing bowl.
2. Add hot boiling water and mix with wooden spoon to form a rough dough..
3. Cover bowl with cling film and leave dough to cool in the fridge for at least 1 hour or up to 48 hours

To prepare Basic sweet bread dough

• 300g bread flour
• 100g plain flour
• 80g sugar
• 1 tbsp instant yeast
• ½ tsp salt
• 175ml cold milk
• 1 cold grade A egg
• 60g cold butter, cubed

Steps

1. Combine flours, sugar, yeast and salt together in a mixing bowl.
2. Tear the gelatinized dough into pieces and add to the bowl along with the eggs
3. Using a stand electric mixer, mix on low speed, adding cold milk gradually.
4. Mix until dough is well combined and leave the sides of bowl.
5. Add in the cold butter cubes and mix on medium speed until dough is smooth. Leave stand to prove for 2 hour or until double in size.
6. Shape dough into a ball, leave to proof for  another 30-60mins.

To assemble Roti Paun

1. Divide and shape bread dough into a small ball weighted 30g each.
2. Spoon 1tsp of butter filling and wrap inside the small dough ball.* See below
3. Place dough ball in a greased 9” round cake tin (removable base).
4. Once completed, set aside to rest for 15mins.
5. Apply egg wash on top of the dough balls.
6. Bake at preheated oven at 180c for 20-25 mins.

Click how to make Red Bean Paste  or  here

Variations 

Butter milk fillings

• 70g butter
• 30g icing sugar *
• 1/8 tsp salt
• 30g whole egg (about half egg)*
• 1 tbsp cornflour (can add more)
• 80g skimmed milk powder

*you can use the other ½ egg for egg wash. 



Method:

1. Cream butter, sugar and salt until creamy.
2. Add in egg in batches mixing well each time.
3. Put in corn flour and skimmed milk powder, mix well with rubber spatula. Add more corn flour if dough is still too soft or watery depending on your egg size.

* Careful to seal buns well to prevent leaking when baked.  Make the same mistake twice. 
*If you want the buns to look more attractive and appetizing, you can glaze them while they are still
 hot with butter, margarine, apricot gel, egg white or sugar syrup.
 ( Cook 1part of sugar with 2 parts of water till boiling).