Introduction: Indonesian Mini Sweet Buns (Roti Unyil)
These mini buns are normally weighed at 10 grams each before filled and baked, thus they are called "unyil", smaller than minis. However, for this instruct-able, weighed them for 20-30 grams each before filled and baked.
Fillings are various from chocolate, meat floss, chicken, sweet corn, milk, custard, banana, etc. But for this time, I have milky custard, Chantilly chocolate, peanut butter, sugary cinnamon, spicy tuna, and dulce de leche.
Step 1: Chantilly Chocolate
This is also known as instant chocolate mousse
222 g unsweetened choc
1/2 c sugar
Place choc into a pan
Place 1/2 c sugar into a 1 c measuring cup, add hot water until it reaches 1 c mark, then pour into the pan
Bring to simmer while keep stirring until chocs melted
Turn off heat place pan onto ice water bath and keep stirring until thickened (5 mins) - consistency of mousse or as you prefer it
Step 2: Milky Custard
1 egg, lightly beaten
1 tbsp cornstarch
1/4 c sugar
1/2 tbsp milk l'arome (milk paste) (available online or at Asian stores, check http://www.zeelandiapedia.com/)
Scald milk, careful not to burn the milk
Take off from heat and add in beaten egg and stir well
Add in milk paste, stir then add in cornstarch, stir so there won't be clumps
Bring back to stove on low-medium heat and keep stirring til thicken
Step 3: Mini Buns
For the sugary cinnamon, it's like cinnamon rolls, brush with melted butter, sprinkle with a mixture of sugar and cinnamon powder
For spicy tuna, I use canned tuna from Clover Leaf - Thai Chili)
For dulce de leche, you can either buy or make yourself by boiling regular sweetened condensed milk unopened, for at least 3 h - either stove top or in crockpot)
500 g bread flour
100 g sugar
11 g instant yeast
1/2 - 1 tsp bread improver (available at bakeries or online - this makes your buns stay soft)
225 ml ice water
100 g butter/margarine
5 g salt
Mix all ingredients and knead a bit. Add in margarine and salt, knead well. Let rest for 20 mins
Divide dough @ 10 g each, let rest for 10 mins (or 20-30 g if you like to make them a bit bigger)
Shape and fill as you like, let rest for 30 mins.
Brush top with an additional yolk mixed with a little milk
Bake at 180 C for 20 mins
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