Bun Sardin Lembut & Gebu | Soft & Fluffy Sardine Buns

Описание: Tutorial bun sardin yang sangat lembut & gebu tanpa menggunakan mixer. Resepi ini menghasilkan 12 biji bun.
Selamat mencuba!

BUN:
Susu segar/susu penuh krim/susu sejat/air (suam) 3/4 cawan & 2 sudu besar | 205 ml
1 biji telur gred A
Yis kering segera 2 sudu teh | 6 gram
Gula pasir 3 sudu besar | 38 gram
Tepung gandum 1 cawan | 125 gram
Tepung roti 2 cawan | 250 gram
Garam 1/2 sudu teh | 3 gram
Mentega bergaram/marjerin 3 sudu besar | 45 gram
Minyak masak/sayuran 1 sudu besar | 15 ml

INTI SARDIN:
1 tin besar/peket ikan sardin dalam sos tomato
1/2 biji bawang besar/Holland (didadu)
2 ulas bawang putih (cincang halus)
1 inci halia (cincang halus)
3 sudu besar pes cili kering
1 sudu besar serbuk kari daging
2 sudu besar air asam jawa (campur 1 sudu teh pes asam jawa dengan 2 sudu besar air)
Serbuk lada hitam kasar secukupnya
Garam secukupnya
Gula jika perlu
3 sudu besar minyak masak

HIASAN:
glis : 1 kuning telur + 1 sudu besar susu
serbuk roti (boleh ganti dengan bijan/parsley flakes)

SUHU MEMBAKAR : 200℃ | 390℉ selama 15 ke 20 minit, sehingga bahagian atas roti keemasan. Gunakan api atas bawah dan bakar pada rak tengah. Sebelum membakar roti, panaskan ketuhar selama 10 minit.

ULI PAKAI MESIN ROTI:
Masukkan susu/air,telur,gula dan yis ke dalam mangkuk mesin roti. Kacau sekejap menggunakan spatula kecil.
Masukkan tepung gandum, tepung roti dan garam. Pilih menu "doh" dan biarkan mesin menguli sehingga doh tidak melekat pada dinding mangkuk, lebih kurang 7 ke 8 minit. (bergantung kepada jenis mesin).
Tekan "pause" dan masukkan mentega dan minyak. Sambung uli hingga selesai.

ULI PAKAI STAND MIXER:
Masukkan susu/air, telur, yis dan gula ke dalam mangkuk pengadun. Putar dengan kelajuan rendah selama 30 saat. Berhentikan mesin dan masukkan tepung gandum, tepung roti dan garam dan putar dengan kelajuan rendah dahulu sehingga tepung sebati. Tinggikan kelajuan hingga ke tahap sederhana dan putar selama 2 ke 3 minit sehingga doh melekat pada hook dan tak melekat pada dinding mangkuk pengadun.
Berhentikan mesin dan masukkan mentega & minyak dan uli lagi 4 ke 5 minit sehingga doh elastik.

[ENGLISH}
Soft & fluffy sardine bun without a mixer tutorial. Makes 12 pieces of sardine buns.
Happy baking!

BUN:
Lukewarm fresh milk/full cream milk/evaporated milk/water 3/4 cup & 2 tbsp | 205 ml
1 large egg
Instant dry yeast 2 tsp | 6 grams
Granulated sugar 3 tbsp | 38 grams
All purpose flour 1 cup | 125 grams
Bread flour 2 cups | 250 grams
Salt 1/2 tsp | 3 grams
Salted butter/margarine 3 tbsp | 45 grams
Vegetable oil 1 tbsp | 15 ml

FILLING:
1 large can/packet of sardines in tomato gravy
1/2 onion/Holland onion (diced)
2 cloves of garlic (finely chopped)
1 inch of ginger (finely chopped)
3 tbsp of dried chili paste
1 tbsp of meat curry powder
2 tbsp of tamarind juice (mix 1 tsp of tamarind paste with 2 tbsp of water)
Coarse black pepper powder as needed
Salt to taste
Sugar if needed
3 tbsp of cooking oil

TOPPING:
egg wash : 1 yolk + 1 tbsp of milk
Breadcrumbs (can use sesame & parsley flakes)

BAKING TEMP: 200℃ | 390℉ for 15 to 20 minutes, until golden brown. Bake using top & bottom heat at center rack. Preheat oven for 10 minutes before baking.

KNEAD BY BREAD MAKER:
Add milk/water, egg, yeast & sugar into the bowl and stir for a while with small spatula. Add in AP flour, bread flour & salt and select menu "dough". Knead for 7 to 8 mins (depending on your machine) until dough is not sticking to the bowl sides. Pause the machine and add in butter & oil. Resume kneading till finish.

KNEAD BY STAND MIXER:
Add milk/water, egg,yeast & sugar in the bowl. Use a dough hook attachment and knead with low speed for 30 secs. Stop the mixer & add in AP flour, bread flour & salt and begin to knead with low speed till no more flour seen. Increase speed gradually to medium and knead for 2 to 3 mins, till the dough is sticking to the hook & no longer sticking to the bowl side.
Stop the mixer & add in butter & oil and knead for 4 to 5 mins till dough is elastic.


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