Butter Bun with Blueberry jam and cheese topping

Butter Bun with Blueberry jam and cheese topping

Basic Sweet Bun Dough

Ingredient :

350g Bread Flour or High Protein Flour, sifted
3 Tbsp Milk Powder
60g Castor Sugar
½ tsp Fine Salt

1 Large Egg
1 small packet (11g) Instant Yeast
120g Water

40g Soften Butter

Method :

Mix well instant yeast and cold water. Leave aside.
Mix well Bread Flour, milk powder, castor sugar and salt in the mixer and later pour in the egg and the yeast mixture until it turn to a smooth dough.
Place Butter on the dough, knead butter into the dough & knead until butter totally disappear. After kneading, the dough will not be sticky, messy or oily. Spank the dough on the work surface until the dough become soft & elastic, this will take at least 20 minutes.
Before proofing, take a small piece of the dough and have a stretch test by pulling and stretch it into a thin membrane, if it doesn’t tear means the dough is ready for proofing.
Place the dough in a big bowl and cover the top with a damp cloth and proof for at least 45 minutes. It should be double in size.
Remove the dough from the bowl, press out the air from the dough (re-knead) & knead into your desired portion and shape them into a small dough for usage.

Buttermilk and Blueberry Jam

Ingredient:

(A)
60g Castor Sugar
60g Butter
100g Milk Powder
20g Corn Flour
40g Fresh milk

(B)
80g Blueberry Jam (store bought)

(C)
Sliced Cheddar Cheese (Lite)

Methods :

Mix all of the ingredient in (A) till well blended. And place these batter in the fridge for overnite or few hours, as these batter will be set.
Roll a small piece of dough and shaped it round. Scooped a small spoonful of the buttermilk batter in the center and scoop a small portion of the blueberry jam and wrap it up.
Prepare a muffin pan and place the muffin paper on it. After the prepared buttermilk dough is done place it on the muffin tray.
Glaze with beaten egg and bake in a pre-heated oven at 180 deg. Cel. For about 20 minutes or until golden brown.
Place sliced cheese on the top of the dough. Use half a slice of the cheese for each bread. Only place the cheese on the top after the bread baked for at least 15 minutes (If the cheese placed too early, it will get dried up and burn)
Remove from oven, brush the top with melted butter to give the bun a shine.
Leave it to cool and serve.

Chiffon CheeseCake

Chiffon CheeseCake

Ingredient :
(A)
60g Milk
40G Cream Cheese
25g Butter

(B)
65g Flour

(C)
4 Egg Yolks

(D)
4 Egg Whites
100g Sugar
Pinch of Salt
1/8 tsp Cream of Tartar

Method : -

Cook (A) over double boiler until well blended and it thickens.
Remove it from the double boiler. Add (B) and mix until smooth.
Add (C) and mix until well combined.
Whip the egg whites in (D) until foamy. Add in the rest of the (D) ingredients. Whip until stiff. Add it into the cheese mixture from Step 3. Fold in by hand until well incorporated.
Pour it into 9inch chiffon pan. Do not grease the pan.
Bake at 175 deg. Cel. For 35-40 minutes. Remove it from the oven. Invert the pan and let it cool upside down.

Variation :
Add 1 tbsp of instant coffee powder into (A) to make coffee flavour cheese Chiffon cake.

Banana Chocolate Cupcakes

Banana Chocolate Cupcakes

Ingredients:

230g Butter, in room temperature
230g Castor Sugar
4 Eggs
230g Self-rising Flour
120g Banana Puree (if wanted more strong flavour add another 50g Banana Puree)
50g Chopped or Small Sliced Banana (to have a bit of the texture)
100g Chopped Chocolate (Any type of chocolate; Milk, Dark or White) or chocolate chip
½ tsp banana essence (in which I skip on this)

Icing :
125g Butter
75g Cream cheese
40g Castor sugar

Method :

Preheat oven to 175 deg. Cel. Place paper baking cases in the muffin trays.
Combine butter, sugar, eggs and flour in a mixer. Beat until smooth and pale, about 2 to 3 minutes.
Add in banana puree, chopped chocolate and essence (optional), mix until combined and after the batter is done add in the chopped or small sliced banana. Spoon batter into the case. Bake for 20 minutes or until cooked. Use the wooden stick to poke in the cupcakes and make sure no sticky texture, so it is cooked.
Remove tins from oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

For me, I don’t have time to prepare this.. but the end result is not bad without icing.

Prepare the icing by beating the butter, cream cheese and sugar until smooth.
Pipe the icing onto the top of each cupcake. Decorate with banana slice.

Oatmeal Raisin Cookies

I am not a super fan for ceareal stuff but last month I went for a KK trip and all of a sudden I feel like stepping into this cookies shop. And the oddest thing tat ever happen is that I get a bit bored of eating chocolate cookies, chocolate chip cookies and some with nuts ingredient... and this oatmeal raising cinamon are tempting me to try it. As alot of people says... u never try u will never know.. after one bite of this cookies.. i m so addicted to it... and when I was back home.. I keep searching for the cookies recipe book. So this is the recipe but the taste and the texture still a lot different from the cookies shop.. but still the taste is acceptable..

Oatmeal Raisin Cookies

Ingredients :

200g Plain Flour
1 tsp Bicarbonate Soda
1 tsp Ground Cinnamon or Cinnamon Sugar
180g Butter
200g Castor Sugar (if prefer less sweet, cut some of the sugar)
1 or 2 tsp Vanilla Essence
2 small Eggs
4 tbsp Milk
¼ tsp Salt
100g Quick-cooking rolled oats / Instant Oats (for me I used this)
150g Raisins
60g Chopped Walnuts

Methods :
Line baking trays with non-stick baking paper.
Sift together flour, bicarbonate soda and cinnamon.
Using an electric mixer at low speed, cream butter, sugar and vanilla essence for 1 minute. Scrape down the sides, then increase the speed to high and whisk for 3 minutes.
Decrease speed to moderate and beat in eggs, one at a time. Beat in milk until blended. Gradually beat in sifted dry ingredients and salt. Stir in oats, raisins and walnuts.
Using two teaspoons, shape batter into balls and place them on the baking trays, at least 6 cm apart.
Bake in a pre-heated oven with 190deg. Cel. For 12-15 minutes, or until lightly browned. Leave cookies on trays for 1 minute before transferring them to the wire racks to cool.

Note : For cookies with a firmer texture, turn the cookies over after the baking time shown on No.6 and bake for another 2 minutes.