Fluffy Homemade Sweet Rolls

 

This recipe is adapted from Foodzizzles, click the link here for the recipe.  I did not add any filling.  For serving, I slit the rolls in the center, and spread with butter and our favorite Kaya.  These rolls are so fluffy...

Peach Gum Dessert

 

This Chinese Dessert have always been my favorite.  There is no specific ingredients to use.  I will normally add in whatever available ingredients from my pantry.  This time round, I add in Peach Gum, as I was given some by my sister-in-law.  To be frank, this ingredient is new to me, but thanks to a friend for the tips.  What I need to do is soak the peach gum overnight, and it's all ready for cooking the next day.   Thumbs Up!

This bowl of Dessert comprises of Peach Gum, Gingko Nuts, dried longan, red dates and white fungus.  It's Simple Yet Yummylicious 👍

Sweet Pandan Milk Buns and Bread

Again, something 'green' caught my immediate attention, 'sweet pandan milk buns!'.  After browsing through the recipe, the one ingredient which is new to my buns/bread making is coconut milk.  I replace the pandan extract with pandan paste which is available in my pantry.

Without much ado, I try out a batch of the buns recipe first.  The outcome is incredibly delicious.  Thus, I bake another batch and make it into bread loaf ~ amazingly beautiful ~  This is indeed a keeper recipe, which I will bake from time to time.

Click the link here for the full recipe.

You can choose whether you prefers it in Buns or Bread Loaf.  For me, both are great!!

I would like to share more photos throughout the process of baking these delicious buns and bread.

Ready for first proofing

After first proofing

Rolled into balls, ready for second proofing

After second proofing

Dust with flour and ready for baking

Done baking!!

After first proofing, roll into log and ready for second proofing

After second proofing

Dust with flour and ready for baking

Done baking!!

Cheers to these delicious Buns and Bread👍👍

Soft Hot Cross Buns

 

As usual each year during this Season of Lent, I would bake a batch of Hot Cross Buns for home consumption.  I baked a batch yesterday using a new recipe which I obtained online.

To get the full recipe, click the link here.

I am sharing some photos taken during my baking process of this delicious soft Hot Cross Buns...

Ready for first proofing

After first proofing

Ready for second proofing

Done with second proofing

The cross is piped and time for baking

After baking

Out of the oven and glazed!

Soft and Fluffy Raisins Brioche Buns

 

Who would not love soft and fluffy Buns?  With raisins it is even more scrumptious!  I've just bought a packet of delicious plump raisins, which is just in time for me to try out this new buns recipe which I came across online.

To get the full recipe, click the link here.

As usual, I am sharing some photos taken during my journey throughout the baking of this delicious buns...

Before first proofing

After first proofing

After second proofing and ready for the oven

Time to savor!

Purple Sweet Potato Wool Roll Bread

In July 2021 I baked a loaf of Orange Sweet Potato Wool Roll Bread.  Recently I bought some purple sweet potatoes, so I decided to bake a loaf of Purple Sweet Potato Wool Roll Bread.  I love the fluffy and moist texture.  To get the full recipe click the link here.

Let me share more pictures which I captured through the whole process of baking this delicious bread...

Before first proofing

After first proofing

Before second proofing

After second proofing

Done baking!

Cream Cheese Cookies

 

Ingredients:

1/2 cup granulated sugar

114 g. unsalted butter (room temperature)

3 ounces cream cheese (softened)

1 cup plain flour (sifted)

1/2 tsp. salt

Methods:

1. In a mixer bowl, add cream cheese, sugar and butter. Beat on medium-high speed until light and fluffy.
2. Mix in the flour and salt just until incorporated.  Scrape down the bowl with a spatula and give it a quick stir to make sure everything is evenly combined.
3. Drop the batter by tablespoons onto a lined baking sheet, leaving about 1 inch apart.  
4. Bake in a preheated oven of 176 degree Celsius for about 15 minutes, until the edges are lightly brown.  Do not overbake or the cookies won't be chewy.
5. Let cool slightly on the baking sheet, then transfer to a wire rack and let cool completely.  Store the cookies in an airtight jar or container.

I adapted this recipe from 'FOOD52' with slight adjustment to suit my baking preference.