I love bread baking and often failed in the past. It s also very time consuming because of the proofing process. But at the very end it s rewarding when all things turn well. Like the cupbread I baked. It s a sweet dough bread with stuffings. I have the cupbread filled with spiced dried Ikan Bilis, an asian version of anchovies stir fried with sambal belacan. It s a sweet dough, so you can fill with anything like red bean paste, jams, custards, savouries like sausages, chicken floss, spiced sardines, curry potatos and meat. Be creative. This recipe is worth trying and I am very pleased with the results.

Ingredients A

• 330g high protein flour 11/2 tbsp milk powder, 1/2 tsp salt
• 60g caster sugar

Ingredients B

• 1 egg

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 about five minutes to form a dough. Add in ingredient D and beat dough for a further five minutes till dough has a smooth surface. Check whether dough is fully developed by stretching a small piece of dough with your fingers. If dough can be stretched into thin layer without tearing , it is ready. If does not stretch well, beat dough further till it passes the next stretch test.
2. Remove dough and leave it in a big bowl, covered with a piece of damp cloth or wrap the whole bowl with a plastic bag and tie the bag loosely. Leave in a warm place and proof dough for 40 minutes till it doubled in size.
3. Scale dough at 30g portions. Flatten and roll into rounds. Place in some filling of your choice, seal and wrap. Leave each piece in a paper cup. Rest for 50 minutes placed in a tray. Glaze with egg wash and sprinkle cheese(optional) on the surface. Bake in a preheated oven at 180’C for 20 minutes or cook thru.
4. Cool well on a wire rack. Enjoy, Voila! Happy Days!