Sausage Rolls & Almond Twists

Ingredients for 10 pc

Bread Flour  300g
Yeast  11g (1 sachet)
Milk Powder  12g (1tbsp)
Sugar  75g
Salt  3g (1/2tsp)
Egg  56g  (1 medium egg = 56g)
Water  140g
Butter  30g

Method
1. Mix all the dry ingredients together for 30 secs.
2. Add in the egg and water. Knead to form a smooth dought before adding the butter. Knead till well developed.
3. Round the dought and ferment for 30 mins.
4. Punch down and scale to 60g and shape to create spirals, rolls and twists.
5. Proof for about an hour before gently applying the egg glaze.
6. Bake at 200 C for 12 mins. or until golden brown.

Chocolate Custard
Unsalted Butter  65g
Chocolate  70g
Instant Custard Powder  40g
Water  80g

Method
1. Melt the butter and chocolate together.
2. Mix the Custard powder and water together and combine with (1) until a smooth consistency is achieved.

Pandan Ampang Red Bean Buns

Ingredients for 9 pc

Bread Flour 250g
Yeast 6g
Milk Powder 6g
Salt 3g (1/2 tsp)
sugar 50g
pandan juice 20g
pandan paste 12g (3tsp)
Egg 56g (1 egg)
Water 100g
Ice cubes 10g
Shortening 35g
butter 10g
total weight 558g


Method

1. Mix the dry ingredients together for 30 secs.
2. Add in the wet ingredients and knead to form a smooth dough till almost developed.
3. Add in the shortening and butter. Knead till developed.
4. Round the dough and ferment for 30 mins.
5. Punch down and scale into 60g. Round and wrap in the red bean filling. (1.6g per piece.) Shape into various shapes.
6. Proof the buns, about 1hr before glazing them gently with beaten egg.
7. Bake at 200 C in a preheated oven for about 12 mins or until golden brown.