Sunday, June 25, 2006

Pandan Buns

After saying for months that I want to eat Pandan Buns with tau sar filling, I finally took out my breadmaker and made it. Finally got this craving satisfied! Hehe...

I used Gina's basic sweet bread recipe and added pandan paste into the breadmaker and turned on Dough function and let it did the work. Then, I divided the dough into half, one in the freezer it went, the other half, I cut into small balls, put the tau sar filling, closed and shaped like a ball shape. Put in a round baking pan, covered with wrap and let it proof under the sun for 40 mins. Remember to put a parchment paper on the baking pan first, if not the buns will stick.



When prove for 40 mins under the sun. I brushed the top with maple syrup and sprinkled with black sesame seeds. Oh, pardon my middle bun, got an indentation after I tried to pinch it after proofing because I spotted the dough was too thin.



Tada! Ready in 10 mins on preheated 375'F oven. Yeah, I have no even shaped buns because I was too lazy to measure the weight of each bun to shape it, also it's for our own consumption anyway, why bother with the extra work. :oP



Hhe buns are really soft (I added bread softener as well), but the green color is not obvious at all. Will have to add more pandan paste next time as I found the flavor not strong too.

15 comments:

Anonymous said...

Ching, the buns look so soft and yummy.

jc

Janet Chor said...

yummy bun !!!

How are u now ? gained a lot of weight already ???

Little Corner of Mine said...

Thanks jc! :)

Thanks Janet! Weight thus far is under control, gained much less when I was pregnant with Evy. OB/GYN seem happy with it, but I look huge!! Like 8 months pregnant liao, so can't even imagine what I will look like at 9 months!! *faint*

Tazz said...

Ching, I agreed with jc that your bun looks so soft and yummy. Arghh!!!! Bread machine, bread machine! How I wish he let me buy the bread machine at Carrefour the other time. :(

flower said...

Why bother with the extra work if the taste gonna be sensational.

You must be tired after cooking and standing and looking after your little princess.

buzzbuzz said...

yup, those buns look like ones you buy from stores! I like the touch of sesame on top...cool! Btw, when you use the breadmachine, did you just use cold water or warm water (as breadmachine suggested)for the dough?

Little Corner of Mine said...

Tazz,
Thanks! As for the bread machine, bug him again next time. Any anniversary/birthday coming up? If not, Christmas present. Hehe... Mine was last year Christmas present. LOL!

Flower,
Yes, my feet hurts when I stand too long in the kitchen. Got to get me a slipper for the house!

Little Corner of Mine said...

Buzzbuzz,

I used cold water as suggested by Gina's recipe. I just followed the instruction on what to put first and last from the breadmaker recipe. For my breadmaker, the yeast has to put last and can't touch the water.

Need to try making kaya with the jam function and see what's the result. Most probably need to blend it with a blender to get the smooth paste.

Connie said...

Ching, You finally made bun using your breadmaker! It saves a lot of work compare to hand knead. Those buns looks good!

Little Corner of Mine said...

Thanks Connie, yeah finally took out my heavy breadmaker to make this. Hahaha... Definitely a lot easier, next chocolate buns! :)

pei said...

The bread looks that those bought from the bread shop. Do you think you can post the recipe? Thanks

Elbereth said...

They look georgeous....I would like eat one portion with a good coffe cup.

Anonymous said...

Hi
I love to bake sweet dough bun too. I like to know where can I get the bread softener that u mention in yr recipe. My bun always come out a bite harder than normal. Thanks.

Sheena here

Anonymous said...

Hi, like to know where I am able to get the bread softener. thks a million.

Little Corner of Mine said...

Hi Sheena and Anon,

I got my bread softener at "Bake with Yen" in Taman Megah, PJ.

You can use bread improver if you couldn't get the bread softener (I'm out of it now). Just make sure you proof the buns until it's double in size, then it should be soft.