Kaya Bun roll

makes 16 mini buns

Ingredients:

For the Bread Dough

200g Milk 

300g Bread flour

1 tbspn Bamboo charcoal powder 
25g Sugar

1 tsp Salt

1 tsp Instant yeast

20g Unsalted butter

For the Filling

kaya

Method:

For the Bread Dough 
1. Place all ingredients into the pan except butter based on the sequence listed above or by following your breadmaker manufacturers' instructions regarding the order of liquid/dry ingredients.

2. Make the selection for 'Pasta Dough' setting on your breadmaker.

3. Press start and the machine will start kneading the dough. Add in the butter during this resting stage after 5minutes.

4. Let the breadmaker do the rest.

5. When the bread dough is proofed, the machine will beep to signal the end of the 'Dough' function. Remove dough from the pan, punch it down and divide into 16 portions.

6. Roll up each dough portion into round balls and rest for 5 minutes.

For the Bun
7. Flatten each ball into an oval (can either use a pastry rolling pin or the palm of your hands) and put a spoonful of kaya in the middle. Wrap and pinch to seal. Roll into balls again and put in a 9" square tin (you can also put in individual paper bread casing) and let it proof for another hour.  

8. Spray with water the surface.

9. Bake in preheated oven at 200ºC for 15 minutes.

10. When the buns are done, remove from the oven immediately and let it cool on a wire rack. 

I has modified this recipe to white bread by setting kneading (1.5 hours follow by fermentation 45minutes and follow by baking 30minutes light color. It turned out soft fluffy white bread. All done in bread machine.