Roti Unyil (Indonesian Mini Sweet Buns)

These mini buns are normally weighed at 10 grams each before filled and baked, thus they are called “unyil”, smaller than minis. However, I weighed them for 20-30 grams each before filled and baked – and people would call them roti mini, but i found them to be unyil still 

My 1st roti unyil was in 2003, I was working in Jakarta and my ex employer’ wife took me to Bogor just to try them and I fell in love

In 2005 i tried making them, they were good but not the same, never tried making no more

Today i made using Fatmah Bahalwan Ncc‘ recipe. pretty good, pretty soft, but i still think they are not that similar to the ones in Bogor.

For filling I have posted the recipes earlier for milky custard and chocolate Chantilly

The other filling were canned spicy tuna, dulce de leche, cinnamon rolls, and peanut butter

I prepared cream cheese filling but didnt use it in the end

My son had eaten for of each flavor but peanut butter and spicy tuna. am crossing fingers tomorrow they stay soft.

Better adjust your oven tempt/keep checking, as mine burnt on the bottom baked at 180 C for 20 mins 

I also ended up adding more flour as dough was a bit wet (i did read on some other postings, they lessen the water)

I packed some for my girlfriend, Rebecca 🙂

Chantilly Chocolate

This is also known as instant chocolate mousse

222 g unsweetened choc

1/2 c sugar

ice water

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

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

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)

4 yolks

225 ml ice water

Additional:

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

NOTE: now, my wonder was that my dough didnt get rise whatsoever, altho i kept them in warm area. most likely the ice water killed the yeast? anyhoo, while baking, they were rising a tad. the result also soft bread. so if yours not rising, maybe dont call 911 yet, just see how they turn out once baked