Kitchen Corner

August 14, 2015

Sambal Ikan Bilis Pumpkin Bun

These juicy and spicy buns are just so appetising. I used leftover Nasi lemak sambal to make them into buns for breakfast and some for cell group gathering.

Greedy me for adding too much sambal causing myself had difficulties to roll them and some even overflowed. 

The buns was made from pumpkin puree that gives nice color and soft texture too. During the baking, the whole house smell like a bakery shop and that's definately the pandan leaves which has enhanced the flavour.

Recipe makes 14 buns:
300g bread flour
90g plain flour
53g caster sugar
1/4 + 1/8 tsp salt
1 + 1/2 tsp yeast
53g whole egg
53g fresh milk
53g water
98g pumpkin puree
30g unsalted butter

Recipe for the sambal ikan bilis:
100g chili paste
12 shallots
8 gloves of garlic
2 thumb size of ginger
4 tablespoons of balacan
4 large red onion
2 big handful of asam soak with 1 1/2 cup water
Salt and sugar
1 1/2 cups of fried ikan bilis

Blend chili paste, shallot, garlic, ginger and balacan until combine. Fry it on a pan with some oil until fragrant and color turn a little darker. Add sliced red onion and keep frying then add the the asam juice. Season with salt and sugar. Stir in the ikan bilis powder. I fried them until the liquid reduced and color turn darker. Let them cool down on a plate before use.

For the dough, add all the ingredients in a bread pan except yeast and fit it into the bread maker. Turn on the bread maker. Choose program 11 and press the START button. Knead for 15 minutes. Restart the bread maker and start from program 11 again and add yeast this time until the machine stop with beep sound.

Turn off the bread maker then take out the bread pan and cover with cling film. Let it proof for 80 minutes.

Divide the dough into 14 equal pieces about 52g a portion. Roll to form 'ball' shapes, cover with cling wrap and rest for 15 minutes. 

Flatten each dough and roll out into a round disc. Add the sambal at center of the dough. Shape them into ball shape and seal tightly.

Place the filled dough on a baking pan attached with baking paper. Press the dough to flatten them slightly. Cover them with cling film an proof for 40 minutes. After 30 minutes of proofing, preheat  the oven and start to wrap the dough with pandan leaves then use tooth pick to tighten.

Bake at 180C preheated oven for 15 to 20 minutes. Transfer to buns on a wire rack to cool.

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