Biskut Oats Mika

BISKUT OATS MIKA
Posted by MamaFaMi
Source : Kathy Kay

Ingredients :

1 cup butter - soften
1 cup brown sugar
1 egg
3 cup oats (blended till fine)
1/2 cup raisins
1/2 cup choc chip
1 1/2 cup all purpose flour
1 teaspoon bicarbonate of soda
1/2 teaspoon emplex
1 teaspoon vanilla essence
A pinch of salt


Method :

1. Cream butter and sugar till pale in color.
2. Add egg and vanilla essence. Stir to mix.
3. Add in the dry ingredients. Using your fingers, lightly bring the ingredients together. Do not overmix or the cookies will be tough.
4. Take about a teaspoon dough and make it into round balls. Press lightly. Arrange on a baking tray. Be sure there are small gaps between the cookies.
5. Bake in a preheated oven, fan forced, foe 30 minutes or till done. The temperature and baking time depends on your oven.
6. Once baked, remove the tray from the oven and let the cookies cool on wire rack. Enjoy.

Have a nice day!

Simple Fried Rice

SIMPLE FRIED RICE
Posted by MamaFaMi

Ingredients :

1 bowl plain rice
1 onion - slice thinly
1 garlic - slice thinly
2 teaspoons chille paste (more if you want it hot)
1/2 teaspoon fish sauce
1/2 piece fish cake - sliced
1 egg
Frozen mixed vegetables
salt to taste
cooking oil

Method :

1. Heat oil in a skillet. Add in the sliced onion and garlic. Saute till soft.
2. Add in the chille paste and stir till fragrant.
3. Add in the fish sauce, fish cake and mixed vegetables. Stir.
4. Add in egg and stir. Add salt.
5. Finally add in the rice and stir to mix for 5 minutes or so.
6. Ready to serve. Enjoy.


Have a nice day!

Orange Marbled Butter Cake

ORANGE MARBLED BUTTER CAKE
Posted by MamaFaMi
Adapted from : Azie Kitchen

Ingredients :

250g butter
250g self-raising flour
180g castor sugar
4 dos eggs
1/2 cup fresh milk
½ tablespoon orange rind
1½ tablespoon Sunquick
Orange food colouring

Method :

1. Line a 9 inch baking tin with greaseproof paper. Set aside.
2. Cream butter and sugar till light and fluffy.
3. Lower the mixer speed and add egg one at a time, alternately with flour.
4. Add in orange rind, sunquick and milk. Cut and fold till well mixed.
5. Divide the batter into two portions. Add food colouring in one portion and leave the other one as it is.
6. Spoon 2 tablespoons of plain mixture onto the centre of the tin. Top it with 2 tablespoons of orange batter. Repeat till all the batter is used up.
7. Bake in preheated oven at 180 C for 40 minutes or till a skewer inserted in the center comes out clean. Let the cake stay for about 5 minutes in the tin before removing it onto a wire rack to cool.
8. Enjoy!

Have a nice day!

Easy Pizza Dough

EASY PIZZA DOUGH
Source : Puan Noor Abdul Rahim

Ingredients :

½ tablespoon caster sugar
1½ cups lukewarm water
11g instant dried yeast
4 cups bread flour
1¼ teaspoon salt
2 tablespoons olive oil
1 teaspoon dried oregano

Breadmaker method :

1. Mix sugar, lukewarm water and yeast in a small bowl and let it stand for 15 minutes or till frothy.

2. Pour the mixture into the breadmaker pan. Top it with flour, salt and dried oregano.

3. Set your BM to dough setting and turn it on. I used set 13 on my Empress Breadmaker (old model).

4. Once the dough is just incorporated, add in the olive oil. Let the BM do it's job which will take about 1½ hours on this setting.

5. Remove the dough onto a floured surface. Dough will be quite sticky so make sure you have enough flour to deal with the dough. It will be a great help if you have a dough cutter too.

6. If you want to make a regular size pizza, then divide the dough into 2 equal portions. I did one extra large sized pizza. Roll the dough to the thickness you please.

7. Place the dough onto a baking tray. Prick the surface of the piza with a fork. Grate some mozarella cheese on top.

8. Spread some spagetti sauce on top. Arrange the pepperoni on top, then the sliced black olives.

9. Grate more mozarella cheese on top.

10. Bake in a preheated oven at 180°C for 25 minutes.

11. Bring out the pizza from the oven, grate more mozarella cheese on top and bake for another 5 minutes just to let the cheese melts.

12. Ready to serve. Enjoy.

Kuih Bakar Pandan

KUIH BAKAR PANDAN
Source 1: Wendy Inkk
Source 2 : Makcikmanggis

Ingredients :

3 grade B eggs
150g sugar
¼ teaspoon salt
125ml water + pandan essence
250ml pure coconut milk
2 drops of green food coloring
140g plain flour

1 tablespoon sesame seeds
1 tablespoon butter or coconut oil

Method :

1. Combine eggs, sugar, pandan water, salt, coconut milk and green food coloring in a blender. Turn on the blender.

2. Turn off the blender and add flour. Using a spatula, stir the flour into the mixture. Place the lid back and blend again till smooth.

3. Preheat oven at 180C. Put your baking mould into the oven during preheating.

4. When the oven is done preheating, open the door of the oven and carefully put the butter onto the pan.

5. Remove the pan from the oven and swirl the pan to let the melted butter cover the pan’s inner surface (or you can use a brush to get it all over). Be quick, don’t let the pan cool down too much.

6. Pour the batter into the hot pan. Sprinkle sesame seeds over.

7. Return pan to the oven and bake for 5 minutes, then lower the heat to 160C. Bake it for 40 to 45 minutes.

8. Turn the heat up to 200C and bake for another 10 minutes until the color reaches your preference.

9. Remove the cake from the oven and let it cool down TOTALLY before slicing

Pandan Butter Cake (A Keeper)

PANDAN BUTTER CAKE (A Keeper)
Adapted from : Rima

Ingredients :

250g butter
200g sugar
4 eggs
250g plain flour
5g baking powder
100ml milk
50g popoy seeds (i omit. Instead, I added chocolate rice/vermicelli)
1/4 tsp pandan essence
Apple green food coloring

Method :

1. Preheat oven to 170C, greased and line a 7" baking pan. I used 2 loaf foil pans.
2. Beat butter and sugar till creamy.
3. Add in eggs, one at a time, beating well after each addition.
4. Fold in sifted flour and baking powder.
5. Stir in fresh nilk, mix to form batter.
6. Add a teaspoon of flour into the chocolate rice and stir to coat. Pour the chocolate rice into the batter and fold to mix.
7. Pour the batter into prepared pans. Bake it in oven for 40 - 45 minutes or until cooked

Karipap Besar

KARIPAP BESAR

Ingredients :

1 1/2 cups flour
1 teaspoonful shortening (or margarine)
salt to taste
1/2 cup water

1 onion ~ diced
1 fresh red chillie - chopped
spring onion
3 eggs ~ lightly beaten with a bit of salt and white pepper
white pepper salt to taste paprika

Method :

1. To make the dough, dissolve salt into water.
2. Add shortening to the flour. Pour in the water till a soft, smooth dough is formed.
3. Roll flat as big as a plate.
4. Place the flatten dough on the plate.
5. Sprinkle the onions, fresh red chillie and spring onion on top.
6. Heat the oil in the pan. When the oil is hot, pour the beaten egg onto the flatten dough.
7. Fold over and pleat the ends of the pastry to seal the filling.
8. Deep fry the karipap and make sure to keep pouring the hot oil on top of the karipap so that it fluffs up nicely.
9. Remove from heat once golden brown.
10. Serve with chillie sauce.

EnaZamri's Sweet Buns (a keeper)

ENAZAMRI'S SWEET BUNS
Source : EnaZamri FB

Ingredients :

400g high protein flour
100g flour
30g milk powder (not baby formula please)
75g caster sugar
1 packet instant dried yeast (11g)
80g whip cream (liquid)
2 egg yolks
8g salt
220g iced water
60g butter

Method :

1. In the bowl of a standing mixer fitted with a dough hook, add in the high protein flour, flour, milk powder, caster sugar, yeast, whip cream, egg yolks and salt.

2. Turn the mixer on, low speed. Pour in the iced water a little at the time till the mixture is incorporated. Add in butter.

3. Turn the speed up to medium high and keep kneading till a soft and shiny dough is formed. Roughly about 10 minutes or so.

4. Remove the dough from the bowl and onto your working sheet. Let it rest for 10 minutes.

5. Divide the dough to about 38g each. Should get 27 pieces.

6. Make the dough into round balls and arranged them in the well greased 6 inch round tins. Let it rest, covered for an hour or till doubled the size.

7. Milk wash to top of the buns.

8. Bake in a preheated oven at 180 C for 30 minutes.

9. Once baked, removed from oven and brush with a bit of margarine on top. Remove the buns from the tins and onto a wire rack to cool. Keep in an airtight container.

Have a nice day!

Sambal Paru

SAMBAL PARU
Posted by MamaFaMi
Source : My Instagram

Bahan-bahan :

Paru secukupnya
Bawang putih blend
Bawang merah blend
Cili kering blend
Asam jawa Adabi
Air
Garam
Gula
Bawang besar dipotong bulat
Minyak jagung

Cara-cara :

1. Cuci dan potong paru. Tak perlu potong kecil. Masukkan ke dalam pressure cooker bersama air dan sedikit garam. Letakkan di atas api dan masak selama lebih kurang 25 minit hingga lembut. Toskan airnya dan hiris nipis.
2. Gaulkan hirisan paru tadi bersama serbuk kunyit dan garam.
3. Panaskan minyak dan gorengkan paru tadi. Toskan minyak dan letakkan di atas kertas serap minyak. Ketepikan.
4. Panaskan minyak dan masukkan bawang putih. Tumis hingga wangi dan masukkan bawang merah kisar. Kacau biar lama sedikit.
5. Masukkan cili kisar dan tumis hingga garing.
6. Masukkan pes asam jawa bersama sedikit air.
7. Masukkan garam dan gula.
8. Masukkan paru yang telah digoreng dan juga bawang potong. Gaul rata.
9. Padamkan api dan sedia untuk dihidangkan.

Have a nice day!

Coconut Cake (A keeper)

COCONUT CAKE
Source 1 : Chef Khairi Mansur
Source 2 : Noor Abd Rahim

Ingredients :

1½ cups flour
1 teaspoon baking powder
3 large eggs
½ cup coconut milk
3 tablespoons condensed milk
Yellow food coloring
1½ teaspoon vanilla extract
1 cup butter (250g) - room temperature
¾ cup caster sugar
1/4 cup Desiccated coconut
Green food coloring
Pink food coloring

Method :

1. Sift together flour and baking powder. Set aside.
2. In another bowl, add eggs, coconut milk, condensed milk, yellow food coloring and vanilla extract. Whisk together. Set aside.
3. In a mixing bowl, beat butter and sugar till light.
4. Pour in half the eggs mixture. Add half the flour.
5. Pour in the balance of egg mixture. Then fold in the rest of the flour.
6. Divide the desiccated coconut into two portion. Add a tint of food coloring to each portion. Stir to mix well.
7. Pour the colored desiccated coconut into the cake batter. Cut and fold.
8. Pour into the prepared greased tin.
9. Bake in a preheated oven at 180C for 45 minutes or till done.

Note :

I don't have desiccated coconut at home. So I airfryed the freshly grated coconut to dry them.

Have a nice day!

Hello Note

Just dropping by to say HELLO to all. 

I am fine and still breathing. 

I know it's been quite a while since I post anything here. 

It's like an abandoned blog nowadays.

Not that I didn't cook or bake, but I just don't know why I didn't update.

Will try my best to update recipes soonest possible.

Meanwhile, you can check my IG for latest updates.

My IG is mamafami.

Take care and hope to be back, soon. 

Pucuk Ubi Masak Lemak

PUCUK UBI MASAK LEMAK
Posted by MamaFaMi
Sumber asal : Che Mat Gebu

Bahan-bahan :

1 cekak pucuk ubi
1 genggam ikan bilis - dikopek, dicuci dan direndam sebentar
2 batang serai, diketuk
1 biji bawang besar, hiris
4 ulas bawang putih, diketuk
1 biji cili merah, hiris
1.2 liter santan cair
400 ml pati santan
1/2 kiub ikan bilis (optional)
Garam dan gula secukup rasa

Kaedah penyediaan :

1. Asingkan pucuk ubi dari tangkainya. Kemudian rebus hingga lembut. Toskan dan perah sedikit (tekan dengan belakang senduk) Hiris kecil.
2. Masukkan pucuk ubi hiris dalam periuk bersama bawang besar, bawang putih, ikan bilis (toskan dan perah) dan serai. Tuang santan cair, kacau dan masak hingga mendidih.
 3. Tambah kiub ikan bilis (jika guna) dan tuang pati santan. Perasakan dengan garam secukupnya dan sedikit gula. Biar mendidih dengan api sederhana dan kacau selalu.
4. Akhir sekali masukkan hirisan cili merah. Masak sekejap dan rasa, jika ok boleh matikan api.
5. Hidangkan bersama sambal belacan dan ikan goreng atau ikan masin....selamat mencuba!

Charcoal Buns

CHARCOAL BUNS
Posted by MamaFaMi

Ingredients :

125ml chilled water
65g castor sugar
250g high protein flour
25g milk powder
5g edible charcoal powder (from Bagus Bakery Supplies)
6g instant dried yeast (I used Saf Instan)

40g margarine (I used Planta margarine)

Breadmaker Method :

1. Pour water and sugar into the bread maker pan. Top it with flour, milk powder, charcoal powder and yeast.

2. Set the breadmaker to Dough function.

3. Once the dough is just combined, add in margarine. Leave the Breadmaker to continue doing it's job. I just leave the dough for about 1 hour in the bread maker and it's ready to be shaped.

4. Divide the dough into 6 equal portions. Form each dough into a ball and rest for 10 minutes.

5. Flatten the dough slightly and place arrange on a baking tray.

6. Cover the buns and let it rise until double in size (it takes another 30 minutes, depends on the weather). Brush the buns with some milk mixture.

7. Bake in a pre-heated oven at 180 C for 20 - 25 minutes or till done.

8. Remove from the oven and place on a wire rack to cool.

Have a nice day!

Kuini Muffins (A Keeper)

KUINI MUFFIN (A KEEPER)
Posted by MamaFaMi
Source : Che Mat Gebu

Ingredients :

90g butter
70g caster sugar
1 large egg
1/2 teaspoon vanilla essence (I added)
110g flour *
1 teaspoon baking powder * (sift both ingredients marked *)
30ml fresh milk
50g kuini - diced and coat with 1/2 tablespoon flour
sliced kuini for the topping

Method :

1. Pre heat oven at 180 C. Line the muffin cups with paperliners. Set aside.

2. Cream butter and sugar. Add egg and vanilla essence. Continue beating till light and fluffy.

3. Add flour alternately with milk, starting and ending with flour.

4. Fold in the diced kuini.

5. Spoon the batter into the prepared cups, 3/4 full. Place 2 slices of kuini on top.

6. Bake for 25 minutes or till golden brown.

7. Remove from the oven and place onto a wire rack to cool. Ready to serve.

Have a nice day!

Kuih Keria

KUIH KERIA
Posted by MamaFaMi
Source : Kak Ina KL

Ingredients :

250g sweet potatoes
1 tablespoon tapioca flour
70g flour
1/2 teaspoon salt

Method :

1. Clean the sweet potatoes and cut into big chuncks. Place in a pot with enough water. Boil till soft. Mash the sweet potatoes.

2. Add tapioca flour, flour and salt into the mashed potatoes. Stir to mix till you get a soft texture.

3. Take some dough, make into a ball, flatten it and make a hole in the middle (the end product should look like a donut).

4. Arrange the shaped dough onto the airfryer basket and airfry for 20 minutes on 160 C. Flip over the sweet potatoes ring after 10 minutes. Once done, set aside and prepare the coating syrup.

Syrup
Ingredients :

70g white sugar
3 tablespoons water

Method :

1. In a heavy skillet, add sugar and water. Bring to boil.

2. Once bubbly, add in the airfried sweet potato rings. Stir to mix. When it the rings are coated thoroughly, remove from heat but do not stop stirring.

3. The kuih is ready once the sugar is dried up. Enjoy!

Have a nice day!

Asam Pedas Ikan Tenggiri Rasakita

ASAM PEDAS IKAN TENGGIRI RASAKITA
Posted by MamaFaMi

Ingredients :

3 pieces ikan tenggiri
1/2 onion - sliced
1 clove garlic - sliced
1/2 inci ginger - knocked
Turmeric powder
3 tablespoons Sambal Tumis Rasakita
Tamarind juice
Enough water
Kaffir leaves
1 tomato - quartered
salt to taste

Method :

1. Heat a bit of cooking oil in a pot. Add in the sliced onion and garlic and ginger. Saute till fragrant and brown.

2. Add Sambal Tumis Rasakita and turmeric powder. Stir well.

3. Add in the tamarind juice, kaffir leaves and fish.

4. When fish is half cooked, pour in enough water. Add salt and let it simmer.

5. Add in tomato and let it simmer for another minute or two. Remove from heat and ready to serve

Have a nice day!

Layered Sago

LAYERED SAGO
Posted by MamaFaMi
Source : Che Mat Gebu

Ingredients :

85g plain sago - soak for 1 hour
85g red sago - soak for 1 hour
85g green sago - soak for 1 hour
150g caster sugar
210g freshly grated coconut
1/4 teaspoon salt
3 pieces screwpine leaves - knotted
1/4 teaspoon rose essence
1/4 teaspoon pandan essence

Method :

1. Prepare the steamer. Wrap the steamer cover with clean cloth.

2. Mix 70g grated coconut, 50g caster sugar, plain sago and a bit of salt. Press into the mould. Place a small piece of screwpine leaf on top. I used silicone moulds, so no greasing needed. If you are using an 8 x 8 x 3 inch tin, grease the tin with a bit of oil and layer with aluminium foil. Grease the foil with a bit of oil. Steam the plain layer for 6 minutes. Remove the pandan leaves.

3. Meanwhile mix 70g grated coconut, 50g caster sugar, red sagoo, rose essence and a bit of salt. Press the mixture on top of the steamed plain sago. Place a piece of pandan leaf on top. Steam for another 6 minutes. Remove the pandan leaves.

4. Mix 70g grated coconut, 50g caster sugar, green sagoo, pandan essence and a bit of salt. Press the mixture on top of the steamed red sago. Steam for another 10 minutes. Remove the pandan leaves.

5. When the sago cake is cooled completely, remove from the mould and ready to serve. *I am so thankful I had used the silicone moulds to do this kuih. Makes the job much easier!

Have a nice day!

Thai Tomyam Seafood Spagetti

THAI TOMYAM SEAFOOD SPAGETTI
Posted by MamaFaMi
Adapted from : 71keroroyz
Serves 1 - 2

Ingredients :

100g spagetti - boiled till al dente, put through sieve and set aside
1 1/2 tomyam cube (I used Knorr brand)
2 garlic cloves - minced
1/4 Holland onion - diced
Red, green and yellow capsicum - diced
1 small tomato - cut to wedges
1 large squid - cut into rings
5 medium sized prawns - peeled and devein
1 kaffir leaf
enough water
a pinch of sugar

grated parmesan

Method :

1. Heat oil in a wok. Add in garlic. Saute till fragrant then add in diced onion. Fry till soft.

2. Add in the tomyam cubes and water. Let it boil.

3. Add in the capsicums, tomatoes, squid, prawns, kaffir leaf and a pinch of sugar. Do not overcook. Remove from heat.

4. To serve, put some spagetti in a plate and pour the sauce on top. Grate some parmesan and dig in! Enjoy!

Have a nice day!

Baked Salmon Pasta

BAKED SALMON PASTA
Posted by MamaFaMi
Source : Instagram 1mas2ra

Ingredients :

1 1/2 cups macaroni
1 onion - diced small
1/2 cup fresh shitake mushrooms - diced small
1/4 cup diced red capsicum
1/4 cup diced yellow capsicum
1/4 cup diced green capsicum
1/2 teaspoon chilli flakes
1 cup smoked salmon - flake it

2 tablespoons margarine
2 tablespoons flour
2 cups milk (depends on how thick you want the texture to be. More if you want it to be slightly runny)
salt
blackpepper

grated cheddar cheese - lots (I simply use whatever cheese available)

Method :

1. Boil the macaroni till soft. Drained and keep aside.

2. Saute onion and musrooms. Add in chilli flakes Once soft, add in the capsicums and salt to taste. Add in the salmon as well. Stir to mix. Remove from heat. Keep aside.

3. To prepare the roux : Melt margarine in a saucepan. Mix in flour and whisk on low heat. Slowly add in milk and whisk till smooth. Add salt and pepper to taste.

4. Pour the boiled macaroni into the prepared roux. Add in the salmon mixture. Stir to mix. (You can add grated cheese into the mixture if you like. I didn't)

5. Spoon enough mixture into the prepared silicone moulds. Grate generous amount of cheese on top.

6. Airfied it at 170 C for 10 minutes.

7. Ready to serve. Enjoy!

Note :

1mas2ra baked hers in a big casserole at 170 C for 30 minutes, or until the cheese has changed colour

Have a nice day!

Ondeh-Ondeh Cupcake

T.H.E R.E.C.I.P.E

ONDEH-ONDEH CUPCAKES
Posted by MamaFaMi
Source : Sharmeee

Pandan Cupcakes :
Ingredients :

1 1/2 cups plain flour

1 1/4 teaspoons baking powder

1/2 teaspoon salt

3/4 cups caster sugar

125g unsalted butter at room temperature

2 tablespoons real pandan extract (I used green food colouring and pandan essence)

2 eggs

1/2 cup fresh milk

Method :

1. Preheat oven to 180 deg C.

2. Sieve flour, baking powder and salt through a fine sieve. Set aside.

3. Beat butter and sugar together until white and fluffy.

4. Add in eggs, one at a time.

5. Add flour mixture, alternating with milk and the pandan extract.

6. Scrape down the sides of your mixing bowl and beat for another minute or two until the batter is well incorporated.

7. Divide the batter equally into a muffin tin that has been lined with cupcake liners.

8. Bake in the oven for 15 to 17 minutes, or until a skewer inserted comes out clean.

9. Ensure that the cupcakes are cooled down to room temperature before you core and fill them.

Pandan gula melaka filling :

Ingredients :

200g gula melaka, cut into smaller pieces

150ml water

1/2 cup desiccated coconut (I used freshly grated coconut)

1 piece pandan leaf - knotted

Method :

1. In a pan, add the water and pandan leaf to the gula melaka and let it simmer on the stove for about 10 minutes, or until all the sugar has been dissolved and the sugar solution thickens.

2. Let cool to room temperature before adding the desiccated freshly grated coconut and mix it well.

* Coconut Whipped Cream :

Ingredients :

1 cup heavy whipping cream

1/4 cup caster sugar

1 teaspoon vanilla essence

1 cup desiccated coconut

Method :

1. Beat whipping cream with sugar and vanilla on medium high until stiff peaks.

2. Gently fold in the desiccated coconut into the cream.

To assemble, core the cupcakes, then fill in with the filling and pipe the coconut whip cream on top as desired.

* Real Pandan Extract :

Ingredients :

1 huge bunch of pandan leaves, cut into smaller pieces

1/2 cup water

Method :

1. Blend the pandan leaves and water together in a blender.

2. Strain the pandan juice through a fine sieve, or a cheesecloth if you prefer.

3. Squeeze out as much juice as you possibly can.

NOTE :

1. I didn't do the coconut whipped cream. I just pipe the readymade whip cream in the can.

2. I didn't add the coconut into the whip cream. Instead I sprinkle the freshly grated coconut on top of the whip cream.

3. I didn't do the pandan extract. I just used the pandan essence and green food coloring.

Have a nice day!

Chicken Floss Bun

CHICKEN FLOSS BUN
Posted by MamaFaMi
Source : Fiza

Ingredients :

135ml fresh milk (I used Dutch Lady Full Cream)
35g caster sugar
1/2 teaspoon salt
1/2 egg, lightly beaten
1 teaspoon instant dried yeast (I used Saf Instant)
250g high protein flour - sifted
30g margarine - softened

Filling :
Cold butter - diced

Topping :
1 tablespoon mayonaise
1 tablespoon condensed milk
Chicken Floss

Breadmaker Method :

1. Pour the fresh milk into the Breadmaker pan with the hook attached.

2. Add sugar, salt, egg. Sprinkle the yeast on top.

3. Add in the flour. Place the pan into the Breadmaker machine. Turn on to the dough setting. For my Empress Breadmaker from Cosway I used the number 13 setting.

4. After about 3 minutes or till the dough is just incorporated, add in the soften margarine and leave the Bread maker to do it's job. The process will takes about 1 1/2 hour.

5. Once done, remove the dough out of the pan and onto your working area. Divide the dough into 25g balls. Leave covered with damp clean cloth for 10 minutes.

6. Flatten each dough and place a dice of butter in the middle. Cover it nicely and place it in a papercup and arrange it in a tray. Leave to rise till double the size. Brush with a bit of milk powder and water mixture.

7. Bake in a preheated oven at 180 C for 25 minutes or till golden brown. Remove from oven.

8. Mix the mayonaise and condensed milk together. Brush the mixture on top of the buns and sprinkle with enough chicken floss.

9. Ready to serve. Enjoy!

Have a nice day!