My final day of ‘silence’ .
No one else liked it the way I do….
white rice, masak lemak putih kubis, ayam bakar and sambal belacan.
Agghhhhhhh……..my tummy is smiling now
tomato and cucumber seedlings awaiting their turn to be planted.
can’t remember what type of beans…
Sometimes we get to eat the strawberries first, other times the garden mice get to eat them first.
The purple chillies turning to red when ripe.
The tear-inducing, watery nose-inducing and the steam-producing birds eye chillies.
The last lebanese eggplant bush.
One of the capsicum plants.
Let’s count the rockmelons….1, 2, 3, 4, 5 and 6….
6 more days …….
Our dinner, Beef yiros( or aka souvlaki/doner kebab/gyros/shawarma/al pastor).
with garlic sauce, sweet chilli sauce and greens.
Sauteed onions, cucumber, tomatoes, cos lettuce.
Chips added to create ‘shop-like’ yiros .
What’s a good thing to do when it is so hot and humid like today?
(Well….apart from having a long cold shower, turning the aircond on full blast and sipping on iced lemon tea that is ).
It got up to 38°C today so I decided to bake some buns.
It’s fun watching the dough rises up so quickly in hot weather .
And in OZ here, we love our finger buns so that was what I made for The Little Misses after school snack today.
They had it with choc frappe.
Finger buns are just sweet breads with cream or glace icing on top of the bun with decoration on the icing.
Most of the time it’s mock cream or whipped cream with dessicated coconuts. Or just plain glace icing usually pink in colour .
Basically it’s every kid’s staple food for morning tea or afternoon tea lah, hehehe.
But The Little Misses wanted choc rice and cream on their buns.
I still haven’t bought a replacement for the breadmaker baking tin yet so terpaksalah I menguli the dough tadi.
They were still gebu I think even without the kneading machine . But finger buns yang jual kat kedai tu lagi lah gebu sangat2 nya banding dengan I punya ni, hehehehe. And most of them just use normal white bread dough for the bun which is such a let down I think. I like the bread to be richer in taste .
This is the recipe I used for the sweet bread base.
(this is the same recipe I used to make doughnuts, cinanmon walnut scrolls or any bread that requires a sweet dough).
Sweet dough recipe
-2 tsp yeast
- 1 cup warm water
- 1 egg (50g size)
-3 tablespoons soft butter/ margarine
-1/4 cup sugar
-1/4 cup skim milk powder
-1 tsp salt
-1 tsp bread improver
- about 3 cups bread flour (you might need more, you might need less depending on the weather, the humidity, the type of bread flour you use. And you can even use all plain flour or 1/2 plain and 1/2 bread flour like I did today).
- If by hand, measure the first 8 ingredients into a big bowl with 1 and a half cups (1 1/2) of the flour and mix thoroughly and well. (I used a hand whisk at this stage because it makes mixing so much easier.)
- Set it aside for 30 minutes until the batter has risen and bubbly a bit.
- Then add the rest of the flour and mix it until a soft dough is form.
- Put it on the bench and knead the dough until smooth and springy when pressed. You might have to add more flour at this stage to get the right consistency for the dough.
-Put the dough in an oiled/ greased bowl and leave it to rise until double in size.
- Then punch the dough and shape it any shape you want and let it rise again before baking it in a 170°C oven until brown to your liking.
-If you want to make doughnuts, shape it into small balls or doughnut shapes and fry them in medium hot oil straight away.
Senang aje nak membuatnya, bukan susah mana pun kan.
Kalau takde breadmaker pun boleh buat .
I am not sure what you will call this kind of buns in Msia land though, hehehe…..