Modified this Roti Sisir recipe from @phine_wang to make it dairy-free but looks like my dough turned out too dry so the softness of the bun could not last till the next day. 😅 May have to really follow the original recipe to the tee. Although not as soft as the first day, but it still taste great after some toasting in the toaster. And if I were to try this bread recipe again, I will also cut down the sugar.
Ingredients (for 3 loaf pan for roti Sisir 22x12x5cm) – I am using two 450g Pullman tins and one 13x 20x5cm pan
(A)
450gr bread flour
50gr plain flour
100gr caster sugar
10gr instant yeast
2 egg yolk (32gr)
160gr unsweetened soy milk
118gr cold water
(B)
80gr butter
10gr salt
(C)
2tsp purple sweet potatoes powder mix with 1 tbsp water to form a paste
2tsp pumpkin powder mix with 1 tbsp water to form a paste
Method:
1. Mix (A) till combine into a rough dough ball
2. Add in (B) and knead till windowpane stage
3. Divide dough to 3 parts, add in (C) purple sweet potatoes paste to one part and pumpkin paste to another part. Leaving another dough as plain dough.
4. Rest dough for 10 mins (covered)
6. Weigh and divide to 30 Pcs (10 PCs for each color) and weigh about 32g each
7. Preshape to small round balls and let rest for 30 mins (covered)
8. Flatten dough ball with rolling pin to degas and fold it to semicircle. Arrange it side by side with curved side down in the baking tins
9. Proof till doubled (45mins to 1 hour at 30deg celcius)
10. Brush some soy milk on the surface (I’m using maple syrup plus a little milk)
11. Bake at preheated oven 170deg cel for 25 minutes
