Sugar Cheese Buns & Butter Roll

There's a very famous bread recipe circulating among the Baking Corner's group, origin from one of the member, Daniel Leong.  I finally had the time to tried it this evening.

And, Oh my god, this has to be the softest and fluffiest bread I ever made!!  Another sure keeper!

I halved the ingredients from the original recipe, and also made a butter roll witj the reminder dough :)

Ingredients

150g water

30g egg (about half egg)

300g bread flour

42g sugar

18g milk powder (i used nescafe creamer)

4.5g salt

4.5g instant yeast

42g butter

For toppings: 

- Pizza topping cheese or mozzarella cheese

- Castor sugar

For eggwash:  

- Mix 1tbsp milk with the remaining 1/2egg.

Method

1.  Add the above ingredients, except butter and yeast, in the same sequence to the breadmaker.

2.  Make a well in the center, be sure not to expose water and add the yeast in it.

3.  Start BM at menu 8 (dough menu).  

4.  After 10min, add in butter.

5.  The dough menu should ends after 1h 30m.  Once it is done, leave it in the machine to continue proofing for another 1.5hr.  (Dough is ready once it proof to double of the original volume).

6.  Remove from BM, punch down to release built up air.  

7.  Weight and shape the dough into balls of 50g each.  

8.  Once done with the shaping, leave it in the greased baking tray, cover with a damp cloth.  Leave it to proof for 45min.

9.  Preheat oven to 170C.

10.  Apply eggwash, and sprinkle cheese, follow by sugar, on top of the bread.

*For Butter Rolls:

A) flaten the ball of dough

B) place a small piece of frozen butter in the center, sealed up the dough and roll it back into a ball.

C) after final proofing, apply eggwash and sprinkle with chopped parsley.

11.  Send to bake for 20min.

Original recipe from BC member, Daniel Leong

This is the type of cheese i used

All ready to send to the oven!

Piping hot!

I love the texture!!

The sugar pull-apart buns that I made with the same dough recipe.  So soft!

Kaya Jam Cake

To celebrate our 50th National Day, SG50,  I created a new recipe with a local taste, Kaya Cake!

The taste is just right, with the kaya aroma :)  Crispy top, soft and moist inside!  I'm so proud of myself! 

Ingredients

3 eggs

100g sugar

150g plain flour - sieved

100g canola oil

1/2tsp baking powder

1/2tsp baking soda

Pinch of salt

60g kaya jam

40ml coconut milk

1/2tsp pandan extract (optional)

Method

1.  Preheat oven to 160C.

2.  Grease and floured bundt tin.

3.  Heat coconut milk in microwave and pour over kaya jam, stir to a smooth paste, add pandan extract, stir well.  Set aside.

4.  Mix flour, salt, baking powder and soda in a mixing bowl.

5.  Heat oil over stove, and drizzle over the flour mixture, quickly stir until well combined.

6.  Beat egg and sugar until it turns double in volume and light golden colour (should be a little ribbon-like stage).  

7.  Add in jam mixture, and whisk until well combined.

8.  Using a hand whisk, mix in the flour mixture until well combined.

9.  Tap the batter few times on table top to release air bubbles.  Then transfer to baking tin.

10.  Bake for 50min.

11.  Once done, remove from oveb and inver to cool for 5min.  Tap lightly on the bundt tin and it should detached itsef from the cake.  Leave to cool completely.

Grease and flour the bundt tin

I used this kaya jam

This is the consistenc that the egg and sugar should reach.  

Freshly out from oven!

I love the texture, crunchy on the top yet soft and moist inside :)

Cream Cheese and Red Velvet Mini Donuts

Using my new toy, the 3-in-1 snack maker (comes with the iron plates for waffles, donut & sandwich) tonight!  And I made some cute yummy donuts for the kids!  The kids savored half of it by the time I'm done with the cleaning up! 😂😂

Ingredients

*makes 30 donuts

*1 cup is equivalent to 200cc/ml in measuring cup

70g unsalted butter - softened

30g cream cheese

½ cup sugar

1 egg

½ cup milk

1 tsp vanilla

2 tsp baking powder

pinch salt

1½ cups plain flour - sieved

1 tbsp cocoa powder

2drops red coloring

Method

1.   Beat butter, cream cheese and sugar until fluffy.  Add egg, milk and vanilla, mix until just combined.  Note: mixture will look curdled.

3.    Add in baking powder and salt, mix well.  Fold in the sieved flour until well combined. 

For Red Velvet Flavour:

4.    Divide half of the batter to another bowl and fold in cocoa power, then add in red coloring.

5.  Lightly oil the donut maker tray and heat it up.

6.  Transfer both batters into 2 piping bags

7.  Pipe the batter into the donut maker tray, and close to bake for 3min.  Open it and flip the donut to the other side and bake for another 2 min.

My snack maker!

Batters in the piping bags.

Piped the batter into the trays.

Yums yums!

Store the donuts in airtight containers!

Condensed Milk Cheese Cake

Reproduced another recipe of Kat Kat's (the BC member that inspired me on the Gula Melaka Cotton Cake, remember?)!

This cake is extremely light and fluffly!  Despite using condensed milk as one of the main ingredients, it is not too sweet at all!  Again, the texture is to die for!

Ingredients

3 egg yolks

1 egg

50g condensed milk

50g plain flour - sieved

100g cream cheese (increased to 130g for a stronger flavour)

35ml canola oil
1 tsp lemon juice (to enhance flavour)

3 egg whites

45g castor sugar 

1 tsp lemon juice

Method

1.  Greased and lined the bottom of a 6" round tin.  Lightly grease the sides too.

2.  Preheat oven at 150C.

3.  Melt cream cheese  by double boiling over stove.  Once melted,  whisk lightly to a smooth consistency.  Set aside.

4.  Mix yolks, 1 egg and condensed milk until well combined.  Set aside.

5.  Heat oil over stove.  Once done, drizzle over sieved flour and quickly mix to a smooth paste.  Set aside.

6.  Pour yolk mixture into the cream cheese, mix well, then add in flour mixture, whisk until well combined.  Set aside.

7.  Beat egg whites untill foamy, add in lemon juice, then add sugar in 3 batches.  Continue beating until attain stiff peak.

8.  Fold in meringue to the yolk mixture by several batches.  Be sure to fold till you don't see any streaks of meringue.

9.  Pour in batter to baking tin, tap few times on table top to release air bubbles.

10.  Send to bake by waterbath method. 150C for 30min, then 130C for another 75min.

11.  Once done, invert to cool for 5min and remove mould.  Then revert back upright to cool completely.

Recipe obtained original from Kat Kat on BC.

Freshly out from oven!

Love the texture!

My No.1 fan begging for some! 😂😂

Separate batches that I made for orders!  This has to be the most frequently ordered item!

Again, the to-die-for texture!

 

 

And, more orders for the infamous CMCC again :)

Super Easy Oreo Muffins

Came across this recipe while browsing the internet, and I absolutely have to try it to believe it.  Indeed, too easy!!  You don't even need to cream or whisk, just mix and bake!

Superb for easing those impromptu baking urge or baking with young kiddos!

Ingredients

*I used my measuring cup to weight out the ingredients.  200ml/cc is equivalent to 1 cup.

1 1/2 cup plain flour - sieved

3/4 cup castor sugar

1 tbsp castor sugar - for dusting

1/2 tsp salt

2 tsp baking powder

1/3 cup canola oil

1 egg

1/3 to 1/2 cup milk

1 1/2 tsp vanilla extract

10 pieces oreo - break into smaller pieces

Method

1.  Prep muffins tray with 12 cases.

2.  Preheat oven to 180C.

3.  In a mixing bowl, add in flour, sugar, baking powder and salt.  Mix well.

4.  In the measuring cup, add in oil, then the egg.  Top up with milk to the 1 cup line.  Add in vanilla extract and mix until well combined.

5.  Pour in the wet mixture to the flour mixture, mix with a fork until well combined.  *Note: batter will be thick.

6.  Add in oreo pieces and mix well.

7.  Fill up the muffin cases till 80% full, sprinkle each muffin with some sugar (for that extra sweet cruncy top!) then some oreo pieces.

8.  Send to bake for 15-20min.  And viola!

That's all needed to make the muffins!  Pretty amazing huh :)

Broke up the oreos into smaller pieces by hand, with the cream in it.

Final consistency of the batter

All ready to send to the oven!

Freshly baked!

Cruncy on the outside yet soft and moist inside! ✌🏻️

Gula Melaka Cotton Cake

The original recipe was by Kat Kat, a member of Facebook Baking Corner - Condensed Milk Cotton Cake.  But I was yearning for some nonya flavour, so I modified the recipe :)

I absoutely love the aroma and texture of this cake!  Another sure-keeper recipe!!

Ingredient (A)

3 egg yolks

1 whole egg

50g cake flour - sieved

50g gula melaka - chopped into smaller pieces

20ml coconut milk

35ml oil (i used canola)

Pinch of salt

Ingredient (B)

3 egg whites

45g sugar

1/4 tsp lemon juice

Method

1.  Greased and lined a 6" round tin.

2.  Preheat oven at 130C with a tray of hot water.

3.  Melt gula melaka and coconut milk over stove.  Set aside. 

4.  Heat oil over stove.  Drizzle over the sieved flour and quickly mix to a smooth paste.

5.  In another mixing bowl, beat the egg yolks and 1 egg untill well combined.  Then add in the gula melaka mixture, continue beating untill well-mixed, and add in the flour mixture and salt.  Mix until everything is well combined.  Set aside.

6.  Beat egg whites until foamy, add in lemon juice.  Add in sugar in 3 batches and continue beating until attain soft peak.

7.  Fold in 1/3 of the meringue into the yolk batter.  Once folded until you see no streaks of the meringue, pour the entire mixture into the meringue, and continue folding until well-mixed.

8.  Pour batter into baking tin and tap on tabletop few times to release air bubbles.

9.  Send to bake via waterbath (for me, i still keep the tray of water that i used during preheat.  And prepare another tray for waterbath) at 130c for 75min, then 140C for 15min.  If the top is getting a bit too brown by the end of the 130C baking, use a aluminium foil to cover the cake top.

10.  Once the cake is done, remove from oven and invert to cool immediately for 5 min.  Then you may unmould and remove the baking paper and leave to cool upright.

*Cake best served chilled!

Original recipe by Kat Kat

Smooth top! :)

Left upright to cool after unmoulding

Simply love the texture!  Soft and fluffy!