400 g bread flour(high-protein flour)
100 g cake flour
100 g caster sugar
5 g salt
20 g milk powder
1/4 tsp bread improver
1 egg (mix lightly)
11 g instant yeast
40 g shortening
250 ml air
3 tbsp melted butter
1/4 cup light brown sugar
1/2 tsp cinnamon powder
1 cup raisins
Put the flour, the sugar, milk powder, bread improver and yeast in a bowl, whisk to combine, add salt and whisk again. Pour water into bowl.
Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.
Take the dough out of the bowl and knead, you will see the dough will be elastic after about 2 minutes.
Add shortening and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself (see the picture here). Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough.
Knead for 10-15 minutes (up to your strength and up to the recipe) or until the dough is soft, pliable, smooth and slightly shiny, almost satiny.
Put the dough into a light buttered bowl. Let the dough rise in a warm place until
double in size about 1 hour.
Brush 8 ramekins well with butter.
Roll the dough into 20x30 cm square.
Spread fillings on the dough, then roll into the cylinder.
Cut into 8 pieces and place into the prepared ramekins.
Let the dough rise until almost double in size.
Preheat the oven to 180°C.
When the dough is ready, brush with egg wash, then put the dough into the oven.
Bake for 15 minutes, or until the dough is golden.
Let the bread cool on the wire rack.
I skipped the egg wash and used melted butter to brush my bread after its baked instead.
I follow all K.Rima's method.... selamat mencuba..