I'm not happy this week photos. Note the out of focus, bad lighting photos-yes, three almost similar photos up there. The buns are relatively good, despite the after-baked meh look. Soft. They are pillowy-soft. And who can say no to sambal ikan bilis? Sweet, salty and spicy. Reminds me times I had in Bintulu where Gardenia's Ikan Bilis bun were the most sought-after souvenirs from the Peninsular. I never bought one for my colleagues though. Sorry guys, I couldn't find them. Which part of KLIA is selling it again? Anyway, most of the recipes I googled call for bread improver. I couldn't find a halal one here, so I pursued with the Tangzhong method. Result as discussed above. Pillowy-soft. I believe everyone is already familiar with this method. No further explanation needed. This will be my go-to sambal ikan bilis bun. Might have to repair the looks somehow.
Sambal Ikan Bilis Buns.
Soft Buns recipe is taken from Kokken69's Yukone Method Sweet Soft Buns
50g Bread Flour
75g Boiling water
Mix water roux ingredients together in a bowl.
Cover bowl with cling wrap and store in fridge for 12 hours.
6g Active Dry East
160g Bread Flour
40g Plain Flour
In a mixer fitted with a bread hook, add flour, yeast, sugar, egg and water. Start mixing at slow speed for 2 mins. Add salt and continue to knead until dough lifts from the wall of the mixing bowl.
Add water roux mix and continue to knead for 3 mins. (speed 2)
Add butter and increasing kneading speed to speed 4.
Continue kneading for 15 mins on speed 4 until dough is no longer sticky and does not break when pulled to perform window test.
Place dough in a slightly oiled bowl. Cover with cling wrap and leave to proof in a warm area for 45mins.
With lightly floured hands and table top, knead (6) to form a smooth round ball. Divide dough into 12 balls – about 40g each.
Roll each small ball into a round ball and leave to proof for 10mins.
Flatten each ball and roll out to a circle with a rolling pin. Place sambal ikan bilis filling in the center of the dough and wrap and seal the edges of the dough to form a ball.
Leave to proof for 1 hour.
Brush with egg white and decorate.
Bake at 185C for 8-10mins until brown.
Leave to cool.