Red Bean Bun

Bake the bun this morning, I dont have sesame seed so here's plain looking red bean bun. It is deliciously fresh bun with not so sweet red bean paste. I bought the red bean paste from Bagus Baking Supplies in Shah Alam. I love that shop. Bought my candy thermometer there for RM40.00. I want to make gummy worm candy. Watch up for that soon (if only I could find the time and peace of mind!!)

Sausage Bun

Made mini sausage bun for breakfast on Tuesday. Made cinnamon roll too but a bit too burn to upload, taste wise is ok.

Updated 16/6/2008:

Recipe:

2.5 cup of high protein flour (can also use all purpose flour)
1 egg
1 packet of yeast
1/4 cup of warm water *
3 tbsp of sugar
1/2 tsp of salt
1 stick of butter (to brush and glaze the bun)

* you can also use warm milk

Instruction:

1) Dissolve yeast in warm water, add a little bit of sugar (1 tsp) to active the yeast faster. Let it stand until creamy (abt 10 minutes)
2) Put together sugar, salt and 1/2 cup of flour first. Add in the egg and the yeast. Add 1/2 cup of flour one at the time until finish. Mixed everything until it combine.
3) Lightly flour the counter top or your container. Knead the flour for 8 minutes. Put in the container and cover with damp towel.
4) Let it rise to double of its original size. Sometime, I just let it rise for 10~15 minutes.
5) Punch the flour to let the gas out. Roll on lightly floured surface.
6) Brush the rolled flour with butter.
7) Cut a strip of the rolled flour and wrap around the sausage.
8) Arrange them in a baking dish, about 1/2 inch apart. Brush off with butter.
9) Let it rise for 40 min before baking or you can cover them with plastic wrap and keep it refrigerate for overnight (bake it tommorrow morning)
10) Bake at 200 C for 14~15 mins

Otherwise, you can also use ready made pastry sheet (available at leading supermarket or you can also check up in any supplier for bakery supplies and accessories). Rolled the sheet around the sausage, cut the pastry sheet until you reach the sausage (dont cut the sausage off!!), brush of with egg. Bake at 180 C for 20~25 min. But this one will be crispy.

Pan cake

I make for breakfast on Friday morning. I search through the internet and most of the recipe requires about 4 cups of flour. I dont want to make that much!!

The recipe ( I get it from somewhere but forgot to note down the url, with due respect, this recipe belongs to whoever post it there):

1 egg
3 tbsp butter, melted and cooled
1 cup of flour
1 tbsp sugar
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk (I used milk instead)

Directions:

1) Whisk egg and cooled butter lightly in a bowl (make sure the egg and butter are at room temperature)
2) Sift together flour, sugar, baking soda and salt
3) Add dry ingredients to egg mixture
4) Stir until batter is well mixed
5) Add buttermilk* (I used milk) and stir again until mixed, batter will be lumpy.
6) Pour a scoopful laddle onto preheated griddle
7) Cook until bubbles appear all round, then turn over and cook until golden brown.

*the original recipe:

to substitute buttermilk: 1 cup of milk and add with 1 1/3 tbsp cream of tartar. Allow to stand for 5-10 minutes.

note: I also found somewhere, we can also used lime juice or vinegar to replace the cream of tartar.

To me, milk is good enough!!

Cinnamon Rolls

This is the most successful attempt I have made. So far, it turned out very good every time I did them. But I still need to find out how to maintain the softness and the glaze after it cools down. Best eaten when it is still hot. The smells of fresh cinnamon rolls in the morning beats everything else, even nasi lemak or roti canai!!

Here it goes (I get the recipe from here):

Ingredients:

1 package of active dry yeast
3/4 cup warm water
1/4 cup white sugar
3/4 tsp salt
1 egg room temperature
2.5 cups of bread flour

1/4 butter (softened)

Mixed together and leave aside:

1 tsp ground cinnamon
1/2 cup brown sugar

Instructions:
1) In a small bowl, dissolve yeast in warm water. Let stand until creamy about 10 minutes. (I put a 1tsp of sugar to further activate the yeast)
2) In a large bowl, combine the yeast mixture with the sugar, salt, egg and 1 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well with each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead untill smooth and elastic, about 8 minutes. Cover with a damp cloth and let rest for 10 minutes.
3) Lightly grease an 8x8 inch square baling pan. Roll dough out on lightly floures surface to 1/4 inch thick rectangle. Smear the dough with butter and sprinkle with cinnamon and brown sugar. Roll up the dough along the long edge until it forms a roll. Slice the roll into 16 equal size pieces ans place them in the pan with the cut side up.
4) Cover pan with plastic wrap and refrigerate overnight or cover and let it rise at room temperature until it doubled in volume, about 45 minutes.
5) Preheat oven to 200 C. Bake rolls until golden brown about 17~20 minutes.