Sometimes it is good to give our family a change. Most of the time I bake sweet buns for breakfast. However, once in a while I like to make some savoury ones. Sambal Hae Bee buns is one of those savoury buns that I baked recently. I broke the process into two, making the sambal hae bee one day earlier.
Ingredient:
- 250 ml warm milk
- 45 g sugar
- 6 g yeast
- 1 egg
- 6 g salt
- 500 g bread flour
- 80 g butter
- Egg wash - 1 egg + 1 tbsp milk
- Filling - Refer to Sambal Hae Bee recipe in this blog.
Instructions:
- Activate the yeast:
- Add warm milk to a bowl (retain 50 mil for later use)
- Add sugar to the bowl.
- Add instant yeast to the bowl.
- Stir and wait for 5-10 minutes for bubbles to be formed.
- Add yeast mixture, egg, salt and bread flour to the bowl.
- Knead till a dough ball is formed. (Add the retained milk if your dough is too dry.)
- Add butter to the dough ball.
- Continue to knead till window pane is achieved.
- Grease a clean bowl and transfer the dough to it. Cover the bowl with a cling wrap.
- Once the dough has doubled in size, transfer it to your counter top.
- Punch down the dough to degas.
- Form the dough into a ball.
- Divide your dough ball into smaller dough balls. (My small dough ball weighs 37 g each.)
- Roll each dough ball flat and put a tsp (or more if you prefer) of sambal hae bee in the centre. Pinch the edge of the circle to cover the sambal. Roll the dough into a small dough and place it into a cup cake liner. Place the latter into the muffin tray. Repeat till all the dough balls have been filled with the sambal.
- Cover them and let them rise till double in size.
- Meanwhile pre-heat your oven to 175 deg C.
- Once the dough balls have double in size, egg wash them.
- Bake them for 18-20 minutes. (Tent your pan with aluminium foil if your oven is too hot and the top of the buns are turning dark too soon.)
- When baked, remove the buns from the muffin tray and transfer them to a metal rack to let them cool down.
Alternatively,
- Roll the dough into a rectangle, 12 inches by 10 inches.
- Spread the sambal hae bee onto it.
- Swiss roll it up the long edge.
- Place it onto a baking tray.
- Cover and let it proof.
- Once it has risen to twice the size, egg wash it.
- Bake it for 30 - 35 minutes.
- Once done, let it cook down on a metal rack before slicing it up.
- Enjoy.
