Mexican Bun

Got the recipe from recipezaar.com

Bahan2:
for filling:
- 1/2 cup salted butter, softened
- 1/4 tsp vanilla essence
- 3 tbsp brown sugar

for topping:
- 1/2 cup butter
- 1/2 cup icing sugar
- 2 eggs
- 2 tbsp instant coffee (Nescafe), dilute in water
- 1 cup all purpose flour

for the sweet bun:
- 5 cups high-protein flour
- 1/3 cup caster sugar
- 1/2 tsp salt
- 1 1/2 tsp instant dried yeast
- 1 egg
- 1 cup fresh milk
- 1/4 cup butter

Directions

For Filling:

1. Beat butter in electric mixer on medium speed with the paddle attachment for three minutes. Blend in vanilla essence and brown sugar. Spoon mixture into bowl and refrigerated until firm.

2. Divide mixture into 20 g portion into ball. Keep refrigerated until ready to use.

For Topping:.

1. Beat butter and icing sugar in electric mixer with the paddle attachment on medium speed for five minute until mixture is light and fluffy.

2. Gradually beat in eggs. Mix in coffee flavouring.

3. Sift flour onto mixture and mix on low speed until combined.

4. Refrigerate until ready to use.

For Sweet Dough:.

1. Mix sifted flour, castor sugar and salt in electric mixer with dough hook on low speed for one minute. Mix in yeast.

2. Add egg and water or milk. Mix on low speed for another minute. Mix on medium speed for eight minutes.

3. Mix in butter. Mix five minutes more on medium speed until soft, smooth and elastic(but not sticky) dough forms.

4. Remove dough from mixture and shape into a ball. Divide the dough into 55 g portions(should get 17 portions).

5. Roll each portion into a ball. Cover the balls of dough and leave to rest for 10 minute

To shape the buns:.

1. Flatten a ball of dough with the palm of your hand.

2. Place a ball of filling in the centre of the dough.

3. Gather the edge and pinch to seal. (Be sure to seal well or the filling will leak out during baking.) Pat into shape and place on a greased baking tray.

4. Repeat with remaining portions of dough.

5. Place each bun about 7.5 cm apart on the baking trays. Prove for 45 min in a warm place.

6. Pipe the topping on the buns in a spiral, starting from the centre.

7. Bake in preheated oven at 175 deg C for 15 min or until buns are lightly brown.

Blueberry Buckle

INGREDIENTS

* 3/4 cup white sugar
* 1/4 cup shortening
* 1 egg
* 1/2 cup milk
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 cups fresh blueberries
* 1/2 cup white sugar
* 1/3 cup all-purpose flour
* 1/2 teaspoon ground cinnamon
* 1/4 cup butter, softened



DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan.
2. Cream together 3/4 cup sugar, shortening, and egg.
3. In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan.
4. To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
5. Bake at 375 degree F (190 degrees C) for 25-30 minutes.

Cinnamon Swirl Bread

INGREDIENTS

* 1/4 cup butter,
* 1 cup sugar ( I lessen to 1/2cup)
* 1 egg
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup buttermilk

* 1/3 cup sugar
* 1 tablespoon ground cinnamon



DIRECTIONS

1. Beat butter, 1 cup sugar and egg until blended.
2. Sift dry ingredients together, ie. flour, baking powder, baking soda and salt.
3. Add dry ingredients to egg mixture alternately with buttermilk.
4. In another bowl, combine the cinnamon and 1/3 cup sugar.
5. Pour a third of the batter into a greased loaf pan, sprinkle with a third of the cinnamon-sugar. Repeat layers twice.
6. Bake at 180 degrees for 45-50 minutes or until a toothpick inserted near comes out clean.
7. Cool before removing.

Wholemeal / White Bread

I cooked fish curry for lunch. And every time we had curry for meal, my son have to have it with bread.
Being too lazy to make a trip to the nearest groceries store, so I baked one.
I got the recipe from some online recipe site, make some changes, and voila…bread for the family.
Even though the recipe said ‘white bread’, mine was brownish… ☺ ..I used whole meal bread flour instead of the regular high-protein flour…. Need me to remind us all of the 2007 resolution??-eat healthily, add more fiber in our diet. ☺
I halved the recipe, baked only one loaf.

White Bread

INGREDIENTS

* 2 cups warm water (45 degrees C)
* 1/4 cup white sugar
* 1 1/2 tablespoons active dry yeast
* 1 1/2 teaspoons salt
* 1/4 cup vegetable oil
* 6 cups bread flour

DIRECTIONS

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. (about 10minutes)
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 175 degrees C for 30 minutes.