bread talk

Entering a bakery is very much like shopping in a fashion boutique these days. Bread of all attractive shapes, designs, flavours and even names. One is really spoiled for choice. Even our neighbourhood bakeries no longer offer regular buns at $0.40 each. That is also why whenever my friends and I are around Upper Thomson, Whampoa or Serangoon Gardens area, we never hesitate to drop by the traditional confectionery for some nostalgic taste of yesterday. As T loves local bread, and with our failed attempt two years back, we decided to pick up bread-making from my cousin who is a great baker.

Ingredients for dough:
480g bread flour
120g plain flour
130g fine sugar
10g fine salt
20g milk powder
11g yeast
1 egg yolk
60g butter
300ml water (chilled overnight)

Directions: Combine bread flour, plain flour, sugar, salt, milk powder and yeast in a mixing bowl.


Add beaten egg yolk and butter and mix well, breaking up lumps.
Add water slowly until dough becomes smooth and elastic.
Coat table top and hands with bread flour.


Divide dough into small portions (depending on size of bun you desire).


Use a roller to flatten dough to form an elongated shape.
Place ingredient(can be raw) at the edge of dough and wrap it up by rolling.
Let them stand for an hour, covering with a damp cloth.


Brush egg yolk on bread and bake in oven at about 150ºC for about 20-30mins or until brown.


Quickly brush butter on buns when they are ready.


Otah, ham & cheese, luncheon meat and hotdog! Life's simple pleasure. Best served warm!

If you prefer to feast your eyes with fancier buns, feel free to use the same dough recipe and create your own. I'm so going to make my own curry buns the next time round. And definitely other prettier ones because it was really fun. :D

By the way, the otah filling is from from Muar, which I will blog about, later. :)