Wow! Yum!..I love this recipe very much. It was quite late  already in the wee hours when I decided to try one of  Alan Ooi’s bread recipes   A very clever young and talented baker chef from Malaysia. I was so impressed by the detailed illustrations in the book and followed them very closely. The result was worthwhile as by the time the bread was done it was already 3am!. I made the dough by hand, proofed the first time that took 40 minutes and finally a second and last proofing another 50 minutes.

The first picture was the second stage of proofing. The second picture shows sweet dough made into buns with sardine filling and chilli/curry powder toppings.

The third picture was sweet dough made into some buns filled with pork floss and hot dogs. The bread really turns out delicious and soft. Voila!

Sweet Dough

Ingredient A

• 330g high protein flour

Ingredient B

• 1 egg – grade A

Ingredient C  mixed together

• 120ml water, 10g  instant yeast

Ingredient D

• 40g butter

Method

1. Combine ingredient A together in a mixer. Give it a slight blend before adding in ingredient B and ingredient C. Beat combined ingredients for approximately 5 minutes to form a dough. Add in ingredient D and beat dough for a further 5 minutes till dough has smooth surface. Check whether dough is fully developed by stretching a small piece of dough with your fingers. If dough can be stretched into a thin layer without tearing,  it is ready. But if does not stretch well, beat dough further till it passes the next stretch test.
2. Remove dough and leave it in a bowl, covered with a piece of damp cloth or wrapped the whole bowl with a plastic bag and tie bag loosely. Leave bowl in a warm place and proof dough for about 30-40 minutes till it double in size.

Filling

• 1 can sardine (drained, mashed)
• 1 big 0nion, (diced)
• 4 chilli padi (diced)
• 1 tbsp chilli sauce
• 1 tbsp tomato sauce

For topping: mixed together

• 3 tbsp chilli powder
• 1 tbsp curry powder

Method

To make filling

1. Heat 3 tbsp of cooking oil. Stir fry all ingredients until well-mixed. Dish up to cool. Set aside.
2. Leave dough in a big bowl, covered with a damp cloth. Let it rise in a warm place for 40 minutes till double in size.
3. Scale dough at 60g portions. Shape into small balls and flatten each ball of dough into a round. Put in some filling of no.(1) seal and wrap. Roll on a damp cloth and coat with some topping. Proof on a greased tray for 50 minutes.
4. Once double in size, bake in a preheated oven at 180’C for 10-15 minutes. Cool well on wire rack. Voila!