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Haebi Hiam Bread

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Ingredients
  

Bread

  • 250 ml water at 40C
  • 12 g instant yeast
  • 80 g raw sugar
  • 1 egg
  • 3 Tbsp milk powder
  • 300 g bread flour 12C% protein
  • 300 g HK flour or plain flour
  • 5 g salt
  • 1/4 cup milk
  • 80 g butter

Haebi Hiam (Spicy Dried Prawns

  • 1 cup dried prawns

Sambal

  • 1 big onion
  • 5 cloves garlic
  • 1 Tbsp belachan
  • 3 Tbsp sugar
  • 1 tsp salt
  • 3 kaffir leaves
  • 20 dried chilies
  • squeeze of lemon juice or vinegar

Instructions
 

Dried Prawn filing

  • Soak the chilies and dried prawns for 15-30 minutes.
  • Grind or pound the sambal into a fine paste.
  • Grind the dried prawns.
  • In a medium heat pan, heat up 2 tablespoonfuls of cooking oil and add the sambal.
  • When the oil separates from the paste, add the pounded dried prawns.
  • Fry until dried up.
  • Add sugar and salt according to taste.

Bread

  • Mix the water and yeast and let it froth for 5 minutes. If it doesn't, the yeast has lost its efficacy, don't continue, try again.
  • Add the rest of the ingredients except for the butter and beat until shiny.
  • Add the butter and knead until the dough passes the window pane test.
  • Shape them into 40g rounds.
  • Flatten dough with the sides thinner than the center. Wrap the dried prawn filings. Put a piece of cheese on the top of the bun.
  • Proof the bread for 40 to 1 hour, until it is double its original size.
  • Bake at 200C for 9 minutes. Rebrush the top with butter if desired.