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Monday, 2 January 2017


Shallot Buns
is fragrant and nice

This recipe is given to me by my nephew Kenneth Foong

Shallot Buns
1 cup sourdough
240g bread flour
80g milk
1 tsp salt
2 Tbsp sugar
1/2 tsp yeast
15g oil or butter
20g sliced onions/shallots, pan fried with oil until fragrant

1. all ingredients into bread machine, bread dough cycle 1.5 hours
2. cover & leave in fridge overnight
3. next day, take out & leave on counter for 30min
4. divide dough into 50g balls, press fried onions into the bun as you shape
5. place on greased pan to rise until double
6. mist buns before sending into the oven
7. bake in preheated oven 190'C for 20-25min

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