Roti
3 kinds of bread from 1 recipe
Servings 0
Ingredients
Dough
- 2 c lukewarm water
- 1 1/2 tbsp active dry yeast
- 5 c bread flour
- a pinch of salt
- 8 tbsp sugar
- 4 tbsp peanut oil
Coconut
- 1 bag desiccated unsweetened coconut
- 100 cc water
- 150 g palm sugar/brown sugar
- 1 piece screwpine fragrant leaf daun Pandan
- a pinch of salt
Red Bean
- I cheated used store-bought ready to use paste 😂
Tuna
- 2 cans of tuna
- 2 garlic
- 1/2 of medium size onion
- 1 tbsp vegetable oil
- low sodium soy sauce kecap manis (sweetened soy sauce, preferably Indonesian ABC brand), sesame oil, hoisin sauce, Vegeta powder, ground white pepper, to taste
Instructions
Coconut
- Place everything into a pot, cook until mixed well and water evaporates
Tuna
- Heat oil, saute garlic and onion until fragrant
- Stir in tuna and season. Adjust to your liking.
- Set aside to cool
Dough
- Bloom yeast in water
- Mix dry ingredients in a bowl
- Once yeast is bloomed, stir in peanut oil
- Sprinkle a little flour mixture on working board
- Stir and knead in 1 c of flour mixture at a time into yeast mixture
- Dump dough onto floured board and knead until no longer sticky to touch, cover and let rise for an H
- Weigh dough for @50 g (you will make 24)
- Fill 8 buns each with the filling, seam to seal, cover and let rise again
- For baked bread: Preheat oven 350 F and bake for 30 mins, you can brush the buns with soy milk/melted vegan margarine/aquafaba egg wash
- For steamed buns: stems for 15 minutes, preheat the steamer first
- Don't be intimidated by the long recipe 😉
- Thanks for looking!