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Wednesday, August 30, 2006

Ikan Bilis Buns



Ingredients for the buns:

400 gm. Bread flour
100 gm. cake flour
90 gm. castor sugar
10 gm. Milk powder
1 tsp. Bread improver
5 gm. salt
11 gm. Instant Yeast
1 egg
220 gm. cold water
70 gm. margarine / butter

Method:

(1) Beat all the ingredients together in a mixer except margarine for about 10 mins.
(2) Add in butter and continue beating for another 5 mins.
(3) Roll into a round ball and let it proof for 45 mins. covered.
(4) Weigh and scale the dough into 60 gm. dough and let it rest for another 10 mins.
(5) Roll into a round circle and wrap with ikan bilis filling and seal tightly. Arrange buns onto tray and let it proof for another 45 mins.
Note: You can also make into triangle shape buns which I have done, wrapped with pandan leaves.
(6) Brush with egg glaze and bake at 190C for about 10 mins. or till cooked. If you don't like to egg glaze, brush with a little salted butter for a glossy look.

Ikan Bilis fillings:

100 gm. ikan bilis - wash and fried

Sambal: (pounded)

5 dried chillies
3 red chillies
6 shallots
2 pips garlic
1 stalk lemongrass
1 tsp. belachan powder

1 Big onion - sliced
1 tsp. tamarind - mixed with 3 Tbsp. water and squeeze out juice
2 tsp. sugar
1/4 tsp. salt or to taste
1 tsp. msg

Method:

(1) Heat oil and fry ikan bilis until golden brown and crispy. Remove from wok and keep aside.
(2) Heat oil in wok, fry pounded sambal ingredients until fragrant, add in onion and mix well.
(3) Add in tamarind juice and seasoning and fry until fragrant and thick.
(4) Pour in the fried ikan bilis and mix thoroughly.
(5) Dish up and let it cool before wrapping into the bun dough.

42 comments:

Anonymous said...

Hi yochana,

I tried making the ikan bilis buns yesterday and I have some questions.

1. After the step 2 in your recipe, I found that the dough is too sticky to be shaped into rounds for the first proofing. I would like to know if your dough is also sticky and what can be done.
2. In the step 6, is the butter melted or softened butter?
3. Lastly, do we brush the bread with butter before baking the buns or after the buns have come out from the oven.

Thank you in advance.

Rgds,
Home Baker

yochana said...

Hi Home Baker,

Normally at step 2 after adding the soft butter, the dough shouldn't be sticky when the gluten forms. It becomes smooth shiny and elastic. Your machine might not be powerful enough to beat up the gluten in the flour. Another reason could be the dampness in your flour. Pour in the liquid by batches and if you find that it forms into a dough, stop there and beat till elastic. You have to becareful if the dough is too hard, it might come out to be a hard roll instead.

You can either glaze your buns with beaten egg before baking or you can brush with butter after baking the buns.

rgds.

jessi said...

dear yochana,

i'm a beginner to baking, i have a question here although not related to this ikan bilis bun (sorry :P)

last time i tried to make sausage buns but the buns turned out strange.

i let the dough rest for 30 min for the first time, double in size and roll the out in 18cm each and wrap sausage, then rest for another 30 min again before the glazing but when i bake them in the oven, as the recipe said, they should continue to rise. mine turn out to be very slim and thin buns, they did not rise anymore, just stay as before i put them into oven! they even came out hard and crispy! *cry* buns and bread should be soft.........

help me pls..........

yochana said...

hi jessi,

I can only help if I see your recipe. I want to know how much instant yeast did you put and how much is the bread flour and your liquid. I have to study the recipe before knowing where it went wrong.

rgds

jessi said...

yochana,

here is it:

500g high protein flour
1 1/2 tsp instant yeast
100g castor sugar and 1 tsp salt
270 ml water
50g soften butter

thank you very muchie ^__________^

jessi said...

dear yochana,

r u a professional baker??

i really hate u *cry*

u always post beautiful pictures of food. i can only see but cannot eat!! always make my saliva drop!!

i think my bb will be born with a lot of saliva!

if i can try ur food, how nice! even money can't buy!

yochana said...

Hi Jessi,

Your recipe seems alright except that there's no egg in it. Can you pls try my recipe and see whether it works? If it doesn't then it could be your skill then.

wow..congrats..you're pregnant? Hope your bb will drool when you watch over the screen. "LOL"

rgds

Anonymous said...

Dear Aunty Yochana,

Thank you for sharing your recipe.

Can I use this recipe for Char Siew Bun because my son love to eat bun with char siew filling.
Thanks for all your help.


Anna

yochana said...

Oh sure you can Anna.

You can wrap it up with any fillings of your choice.

rgds

Anonymous said...

Dear Aunty Yochana,

Thanks for your answering.
Today you really make my day so happy :)

Thank you in advance.

Regards,

Anna

Anonymous said...

Dear Aunty Yochana,

I tried your buns last night and it really yummy, my son is so happy that his mom can make char siew bun for him and me too :)

I used char siew and red bean for the filling.

Thank you very much, I love your blog ;)

Regards,

Anna

yochana said...

Oh Anna,

Congrats!! I know how you feel...ah..your son is your guinea pig?

rgds

Anonymous said...

AuntyYochana,

I have just baked this wonderful recipe of yours and what a lovely fluffy buns they are. My sons husband are currently really enjoying the hot buns fresh from oven. Thank you very much.

Faithfully your blogg fan,
Rozie, Miri

yochana said...

Hi Rozie,

'THUMBS UP'

Rgds

MsCake said...

hi aunty yochana

I just saw yr ingredients for the ikan bilis bun as I am using the dough for my susie bun. But just realised I do not hv bread improver at home. can we omit that ??
Next, I also do not hv a breadmaker at home, just do kneading, is it alright ?

yochana said...

Hi mscake,

you can omit the bread improver, absolutely no problem at all.

As for kneading, you can use a mixer with a dough hook or knead with your hands and remember to throw it hard onto the table top. Knead till it's no more sticky.

rgds

MsCake said...

Thanks aunty Yochana.

U are not working today ?

yochana said...

Hi MsCake,

Working of course...."Jiak Zua" leh...

rgds

Audrey said...

Hi,

Would like to find out, when recipe calls for milk powder, what kind should be used?

Thanks,

Audrey

yochana said...

Hi Audrey,

Any brand (milk powder) will do....no particular brand needed here.

rgds

Sherry said...

Hi Aunty Yochana,
Recently, I got a "PRINCESS" Brand Bread Maker and I would like to try out your recipe for Ikan Bilis Buns. I would appreciate it very much if you could please advise how I should proceed with the steps as I never use a bread maker before. Or do I just follow the steps in your recipe?
Thanks a lot!
Oh, btw, I had just tried making the Durian Butter Cake and Banana Cake last weekend and my family loved the cakes so much.
Regards,
Sherry

yochana said...

Hi Sherry,

Normally a Bread maker machine has got good kneading motion. Place everythig into the mixer and let it knead. Use the Kneading mode and they will knead and rest on it's own. After that you take it out, weigh and scale into whatever size you desired and let it rest for 10 mins. Wrap up with fillings and leave it on a tray and rest for another 45 mins before you glaze and bake (10 mins.)

BTW, thumbs up on your durian butter cake and banana cake.

rgds

Sherry said...

Hi Aunty Yochana,
Thank you so much for your reply. I will try to make the bread this weekend.
Regards,
Sherry

Anonymous said...

Hi Yochana,

Can I use my normal cake mixer with the dough hook cos I dun have a breadmaker, if use hand knead for how long?

anonymous

Anonymous said...

Hi Yochana,

When baking all buns & muffins we should place our baking tray on th middle or at the bottom of the oven? By the way my oven only has fire on the top & sides, bottom no fire. Thanks

anonymous

Aunty Yochana said...

Hi anonymous,

how come your oven has no bottom heat? Strange...

Place your buns in the middle..

rgds

Aunty Yochana said...

Hi anonymous,

use your bread machine to knead and then bake it in the oven.

rgds

ltb2 said...

Lucy,

Can I substitute shortening for the butter/margarine? Trying to use up my shortening which I bght for some other recipe....

Aunty Yochana said...

hi ltb2,

yes you can use shortening for buns...

rgds

mj said...

Hi aunty

Can i prepare and proof the dough and leave it overnite, then bake it the following morning?

mj said...

hi aunty

one more question, if i'd like to half the recipe, do i half all the ingredients?

Aunty Yochana said...

hi mj,

of course everything must be halved if you want to make half receipe.

rgds

Aunty Yochana said...

hi,

yes you can do that mj. Just remember to wrap them up properly to prevent a dry crust on top.

rgds

mj said...

Hi aunty

Tks 4 yr advice :) If i were to leave the dough overnite, do i have to leave it in the fridge? btw, i tried out this recipe this morning, using cheese filling cos did not have the time to prepare the ikan bilis. This is the 1st time i've tried baking bread & i did not expect them to turn out so well!

Aunty Yochana said...

Hi mj,

thumbs up!!

rgds.

Anonymous said...

Hi Yochana,

How many tsp/tbsp do the following translate to:

- 10 gm. Milk powder
- 5 gm. salt
- 11 gm. Instant Yeast

Also, may I know if 220 gm. cold water actually mean 220ml?

Thanks!!

Cass

Aunty Yochana said...

HI Cass,

1 tsp = 5 gm.

100 gm = 100 ml (they are the same).

rgds

Anonymous said...

Thanks!! Will sure try this recipe!!

Cass

delia said...

Aunty,
This is so far the best bun recipe that I've ever made since I started making buns. The texture is so soft even after a day. I was so muddlehead that I forgot to add the egg. Nevertheless, it still came out very good. From now on, I'll stick to this recipe when making buns. Thanks for sharing.

Aunty Yochana said...

Oh thumbs up delia.

I'm wondering how did your buns come out soft even after missing the egg? Mmm....funny leh..

rgds

Anonymous said...

Hi Yochana, I love your blog :) makes me want to drop everything and just bake bake bake...

I am looking forward to making the buns. One question, how many buns will the recipe yield?

Rach

Aunty Yochana said...

Hi Rach,

it yields about 16 pieces.

rgds