A couple of weeks ago I baked two trays of Roti Paung (Terengganu Butter Buns) for my parents. Yup, my folks are in town. Since it was for them (and my brother) to enjoy, I ate only one just for quality control.
A few days later, I was thinking of the buns. Ooohh....if only I could get my hands on a bunch of warm, buttery, fluffy buns and just eat and eat and eat.....
Well, if you want some Terengganu buns, you gotta bake them yourself. Even in Terengganu, these buns which are sold in town don't taste as good as the ones I remember as a child.
So I got to work starting on a Thursday evening. That's when I made the starter dough. Let it sit in the fridge for two days. Then on Saturday evening, I made the main dough. It's hard work, this. Kneading the dough is like wrestling in a bowl. That's why I hardly bake buns. Sweat, sweat, sweat.
Then this dough is kept in the fridge to rise slowly overnight. Why, eh? No particular reason. That's not how they do it, it's how I do it so that I cut the long hours into stages. See?
By the next morning, it did rise some but not much due to the cold. Then I took it out to stand for some one hour or so to rise further.
Then it's another round of wrestling and sweating and to cut the long story short, I got me two trays of sweet smelling buns. Ah, the pleasure of eating warm buns fresh from the oven. Forget your keto diet. This is one of the greatest pleasures in life.
I ate one whole tray. I just couldn't stop. It's a small tray lah. And I was very full. And very satisfied. What happened to the second tray?