MASTERCLASS

Small buns and breads are one of the quintessential grab-and-go Singaporean breakfasts. Executive pastry chef Christopher Eng of Marina Mandarin shares two Asian recipes for a balanced start.

Asian breads: Banana Gula Melaka Bun and Veggie Bread

With European-styled loaves getting more wellreceived by local consumers, it’s easy to forget the softer and sweeter Asian breads that were par the course before the entrance of artisanal bakeries. Executive pastry chef Christopher Eng of Marina Mandarin pays tribute to small mom-and-pop bakeries with a sweet bun and a savoury bread recipe. Normally served at Marina Mandarin’s VIP lounge, these two baked treats feature uniquely Asian elements that would make a worthy addition to a diverse bread basket.

The Banana Gula Melaka Bun uses softer dough that is sweetened with gula melaka. The enriched dough results in soft and fluffy bread, made more delicious as it encases a spoonful of caramelised bananas. "Before adding in the roux to the dough mixture, ensure that it is properly cooled so as to not activate

the yeast too early. Using cling wrap while the roux cools also prevents a skin from forming, which may hinder the mixing process," shares Eng.

The veggie bread is essentially a modification of an Asian baguette, with vegetables strewn in to create a beautiful cross section. As the dough is wetter, dust it with a bit of flour before removing to reduce the chance of it sticking to the bowl. Using ice water when mixing also helps to retard some of the yeast activity; with the addition of the levain starter, it is important not to over-proof the dough as it may result in poor structural integrity. Check out epicure on Youtube for a behind-the-scenes video of this masterclass.