Tuesday, 30 September 2008

Feeling nostalgic about bun

Thirty years ago in my hometown of Perak, we used to stay next door to a local bakery. Back then we as kid always saw those bakers kneading relentlessly on huge heavy dough every morning. One thing that always lingered deeply in my memory was the aroma of freshly baked bread. What a pleasant way to wake up every single morning. Of course my favorite loaf during those days was long loaf spread with sugary butter cream(additional cream pleaaaaaase) ...it cost 5cents for a cream loaf back then. Those were the bygone days.......
Back to present, all the nostalgic events of yesteryear has a deep implication especially on the food department(I mean FOOD department with capitals). So I decided to knead a sweet bread dough. Making bread is no easy task if one has no breadmaker. I hand knead it relentlessly like the traditional baker. Food made with effort always taste better in my humble opinion :-) [even if it's only 99.999% perfect]. And the reward sweet & fresh aroma of freshly baked bread lingering.......nostalgic....priceless.
So what to make of the filling? Easy, quick and yet tasty. I decided to have a go at making mini frankfurter roll (or well known sausage roll). This recipes good for making twelve, 3 inches long mini roll.

The sweet bread dough
  • 150gm of white bread flour
  • 150gm of plain flour
  • 1/2 tsp salt
  • 125ml fresh milk
  • 50gm butter
  • 40-60gm sugar (I used 40gm)
  • 5gm fast action dried yeast
  • 1 egg
  • 4 six inches long frankfurter (cut into 3 sections, that makes 12)
  • 1 egg for glazing the bread
  • some sesame seed for decorating
  1. Put the dried ingredient (flour, salt, sugar, yeast) into a mixing bowl.
  2. Add in butter, egg and milk. Knead them. At this time you feel that it is sticky to your finger, no worry.
  3. Prepare a flat surface like a chopping board, dust the surface with plain flour. Dust your finger with some flour as well so that it will be easier to knead the sticky dough.
  4. Pour the mixture onto the work surface and continue to knead. Knead for 20-25mins when it feels elastic and smooth. Put it back to the mixing bowl cover with a piece of damp towel/cloth. (I leave it in the oven until the next morning, when it should have risen 3 times its original size)
  5. Dust the work surface again and knead for 5mins once it has risen 3 times its original size.
  6. Cut to portion of 50gm each and roll each into a strip of 2 inches wide x 4 inches long x 0.25inches thick.
  7. Place a sausage at the end and roll it to the other end. Continue to do for the rest. Brush the roll with egg and drop some sesame seed onto the surface.
  8. Prepare a baking tray and lay it with aluminium foil. Turn on oven to 190C and baked for 15mins.


Perry said...

fen: Hey! I bake my own bread these days too...WITHOUT a bread maker. The good ol' way...hand kneaded. I do the 'whatever goes' way. Very easy.

Christine Toh said...


I totally agree, it tastes so good, additional sweat during hard kneading will help the dough to rise though :-), just kidding.

Perry said...

What?! You let your sweat drip into the dough?! Urrgh...gross! Ha! Ha! Ha!

Perry said...

I baked pumpkin pie and steamed chocolate cake this afternoon. Boleh-lah. No pics since they didn't turn out looking too nice, but the taste is there. That's me, taste first, looks not a priority.

Christine Toh said...

Hey Fen & Perry,

Please share your secret recipe. :-)
Well if you could say the beauty of food lies in the eyes of the creator...hehehehe.

susie lau said...

Christ, i have a very quick and easy to make sausage bun receipe
and its good to eat....

rgds, Sue