Back to this sweet bread dough, I have already tried many different combinations and different fillings with it, until I kind of run out of ideas. Hence I decided to make them more child-friendly and more visually-appealing to my kids. My kids are choosy eaters, sometimes they don't even wanna try something just from the looks of it. So this time round, I decided to make snails or slugs (since I have been busy catching and killing them lately in the garden due to an onslaught of slugs on my pumpkin seedlings) and porcupines. I remember seeing them on Aunty Young's blog, and I thought they look really cute! I shaped the snails based on the way I think they should look like and I sprinkled some baking confetti on them since I needed to get rid of some expiring baking confetti. The porcupines were shaped just like my porcupine sweet potato steamed buns, but sprinkled with chocolate rice on top. Those snails and porcupines were of course meant for the kiddies. For the adults, I made 2 "kosong" (empty) buns egg-washed and sprinkled with black sesame sesame seeds, 3 buns with hotdogs and another 2 buns with banana fillings. So it was kind of a mish-mash of assorted sweet buns.
I will just be very brief about the method here. If you have any questions, feel free to ask in the comments section.
1. Basically, just prepare the sweet bread dough (already undergone 1st round of proofing of 45 min or until doubled in size)
2. Divide the dough into 80g each, shape them round and let them rest for about 10 min.
3. Then after 10 min, shape them into whatever shapes you want. In my case, I made snails, porcupines, hotdog rolls, banana rolls and sesame rolls. The hotdog rolls were open-ended, while the banana rolls were sealed at the end, and I used a fork to prick holes in the banana rolls. I also used scissors to nip the quills of the porcupines, they were not very obvious as they were covered by chocolate rice later.
4. Then proof a second time covered in a warm place for another 45 min or until doubled in size.
5. Just before baking, apply a layer of egg-wash and sprinkle some baking confetti onto the snails and porcupines and some black sesame seeds onto the sesame rolls.
6. Finally bake in a preheated oven at 180C for 12 min.
So what was the verdict?
Of course the sweet buns are very good. They are soft and fluffy and will remain so for 2-3 days, otherwise you won't see me makng Alex Goh's sweet bread dough over and over again in my blog. If this is the first time you have heard of this sweet bread dough, try it out and you will know how good it is! :)
I am submitting this post to "My Treasured Recipes - Alex Goh (June/July 2014)" hosted by myself, Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.
I am linking this post to Little Thumbs Up (June 2014 - Butter) organized by Zoe of Bake for Happy Kids, Mui Mui of My Little Favourite DIY and Jozelyn Ng of Spice Up My Kitchen.
Also linking this post to Cook-Your-Books #13 hosted by Joyce of Kitchen Flavours.
Last but not least, I'm also submitting this to YeastSpotting.