Cream Buns (Not oven bake)

What do you think of these custard buns? They look good isn’t it? Well, I didn’t bake these in the oven. I bake/pan fried it on a frying pan. I found this recipe on YouTube and was intrigued by it. I have some leftover custard cream from my fruit tarts and decided to use it up to by making these. The buns were really soft and good and I will definitely make this again. So if you don’t have an oven you can still make this bread. No excuses :)

Blueberry Sweet Rolls with Mascarpone Lemon Glaze

I’ve been slacking a lot in updating my blog lately. I hope there are still people dropping by my blog. A lot of things happened for the past 2-3 months and it kind of took priority of my time. I too cut down a lot on my baking and cooking so hopefully I can get my blogging mojo back and continue to share my recipes here regularly. Anyway, I baked these rolls a few months ago and finally get to sit down to type out the recipe today.

I still have a lot of frozen blueberry in my freezer so I am trying to finish them up so I can get some fresh ones during this summer so decided to use some to make some rolls. These decadent buns turns out soft, fluffy, bursting with juicy blueberries and covered in sweet mascarpone lemon glaze. It was so great to have it for breakfast with a cup of coffee.

Tuna Buns

I like making this kind of buns with savory filling as this is something that Carlos will eat. I usually baked a big batch as this way he can warm it up and eat it whenever he wants. It can be for his lunch or snacks. I gave a few to Nini’s and she likes it too. I used the same dough recipe as the Spam buns as I find the dough is very easy to work with and also the buns stays soft even the next day. With this basic dough you can put any filling in it. It can be sweet like red bean paste or kaya.

Ingredients for the dough:

3 ½ cups flour
½ tsp salt
3 tbsp sugar
2 tsp dried yeast
1 cup milk
80 gram butter
1 egg

Spam Buns

I always have a can or two of Spam in my pantry for emergency. Emergency like I ran out of protein in my freezer but people who knew me know that will never happen ha ha I always have access of protein in my freezer. Anyway, the two cans I have are very near to the expiration date and I decided to use one of it for the filling of these sweet buns. I gave half of the buns away and the rest we just devour it in 2 days. I know is unhealthy but who doesn't like Spam :) It was that good. For the buns, I just used my regular sweet bread dough and this dough is really good as it stays soft even the second days. In fact I used this same dough recipe to make some tuna buns a few days later.

Hot Cross Buns with Cranberry

Easter is just around the corner and as usual I will bake this traditional bread for the Holy Week. Each year it will be a bit different. I will add a little bit of this and a little bit of that to the recipe. I like adding some dried fruits of any kind to it. I don’t really like spices in my sweet bread so I just added some orange and lemon zest to it.

This year I glaze it with some syrup and pipe the cross on with some sugar icing. I just love these buns; they are soft, sweet and go really well with your morning tea or coffee.

Soft Butter Rolls

Thanksgiving and Christmas are just around the corner. Are you on the lookout for some delicious butter rolls to serve for your dinner or breakfast table? These rolls were my all time favorite to serve. They were soft, sweet and buttery and I bet you can’t stop at just eating one. Let me tell you, I down 3 of them once it was out of the oven. I have to dance extra hard at my zumba that evening because of it. But it was all worth it, I don’t mind doing it all over again. It was that good!!

Ingredients (A)

1/2 cup lukewarm water
7 gram dried yeast
1 tsp sugar

Hawaiian Buns

Hawaiian buns are very popular here in the Northern CA. I see them sold at every supermarket and bakery here. It is basically a sweet soft roll. I Google for the recipe and found there are quite a few of it out there. Some have the additions of potato flakes and coconut in it. In the end I settle for the recipe which I had all the ingredients in my pantry. Below is the recipe I adapted from Yammie’s Noshery however I substitute a cup of whole wheat flour to the dough and with some minor changes.

We love this bread as they were soft and very fragrant. It remains soft the next day but on the 3rd day it did harden up a bit but 20 seconds in the microwave it is as soft as they are out of the oven. It tastes so good with some butter, coconut jam or fruit jam.

 

 

Pumpkin Cinnamon Rolls

We are having autumn like weather here and I liking it a lot. I can’t help thinking of pumpkin. The local markets already start selling all kinds of pumpkins and I can’t resist buying one. I don’t buy pumpkin often as Carlos is not a fan of it so I hardly cook dishes with it but he doesn’t mind having it bakes. This recipe is pretty much my favorite as I can just prepare the dough and leave it overnight on the kitchen counter and the next morning, all I have to do is I just shape it up and bakes it and we can have piping hot cinnamon rolls for breakfast.

Melon Pan

Melon pan, a soft, sweet roll encased in crispy cookie dough and scored into a cross-hatch pattern to resemble the look of melon skin captured my interest as soon as I tasted it at Narita’s Airport two years ago. It tastes so good, with the mixture of soft bread texture combined with sweet cookie on the top. I knew I would like to learn to make this adorable bread in my own kitchen. I used the recipe from MyFoodGeek. The bread turns out ok but not as soft as I wanted it to be. The next time I make this I will use the Tangzhong sweet bread dough and maybe put some filling inside the buns.

From Wikipedia

Melonpan (メロンパン meronpan?), also known as Melon pan, Melon buns or Melon bread, are sweet bakery products from Japan, but also popular in Taiwan and China. They are made from enriched dough covered in a thin layer of crisp cookie dough. Their appearance resembles a melon, such as a rock melon (cantaloupe). They are not traditionally melon flavored, [1] but in recent times it has become popular for manufacturers to add melon to melon bread. Variations exist, including some with a few chocolate chips between the cookie layer and the enriched dough layer, and non-melon versions flavored with caramel, maple syrup, chocolate, or other flavors, sometimes with syrup, whipped or flavored cream, or custard as a filling. In the case of such variations, the name may drop the word "melon" ("maple pan") or may keep it despite the lack of melon flavor ("chocolate melon pan")

Pandan Coconut Buns

I bought a few of Alex Goh baking books when I went back to Malaysia last year but have yet to bake anything from it. Finally, I tried out his sweet dough recipe to make these coconut buns. This method is new to me as it calls for the scalded flour to be chilled in the refrigerator for at least 12 hours before being used. I looked in the book but there were no explanation on the reason why the need of doing that. Maybe someone can enlighten me on this. The dough is easy to work with but as for the texture of the bread I still prefer the Water Roux/Tang Zhong method as I find them much softer than this method.

Ingredients:
Adapted from Alex Goh Magic Bread

Scalded Dough:

100g bread flour
80ml boiling water

Pour boiling hot water over flour and stir with chopsticks or spoon until combined. Cover and chill in the refrigerator for at least 12 hours.

Citrusy Hot Cross Buns

It’s a lovely windy sunny spring, and all the spring flowers are blooming. The aroma of these freshly baked hot cross buns hangs around in my kitchen and it certainly adds the joy of making them. Hot Cross buns are traditionally eaten on Good Friday and Easter in Christian households, beyond the religious significance, hot cross buns are rich in folklore. Eating one is a symbol of friendship for the coming year when shared with another. Sailors would often bring the buns aboard to guard against shipwrecks and hanging a hot cross bun in the kitchen would help protect against fires and would guarantee that all breads baked in the kitchen would turn out well. Who knew?

This year I used the same recipe from my previous posting but with some minor changes.

Red Bean Buns II

I don’t give up easily when come to cooking and baking. If I don’t get it right the first time I will try cooking and baking it again until I am satisfy with the results. I baked these buns not too long ago and many of you mistaken it as some type of pastry and I don’t blame you at all. It does look more like pastry than buns ha ha… anyway, I made this again but this time I change the recipe a little bit and it turn out perfect. What do you think? It looks better than the previous one?

Red Bean Buns

This recipe has been in my files for a long time. I bookmarked it since 2009 and only now I am making it. I am not sure what happen but the dough didn’t rise as much as I wanted it to. I blame it on the cold weather ha ha.. This recipe is adapted from Kitchen Corner.

Ingredients for dough:

200 gram bread flour
20 gram flour
25 gram sugar
1/4 tsp salt
1/4 tsp yeast (I used 1/2 tsp)
15 gram milk powder
25 gram egg
115 ml water
15 gram butter