Tri-Color Christmas Spritz Cookies

What not to love of this colorful cookies.  It helps brightens and brings cheers to this holiday season. At the time of baking this cookies, I don't have any red gel coloring, so I just use whatever colors that is available: green and orange.

Ingredients:

227 g. unsalted butter (room temperature)

1/3 cup sugar (add more if you prefers sweeter)

1/2 tsp. vanilla extract

1 large egg

2 1/2 cups plain flour (sifted)

1/4 tsp. salt

Green gel food coloring

Orange gel food coloring (use red if you have)

Methods:

1. In the bowl of a stand mixer, add butter and sugar.  Beat on medium-high speed until light and fluffy.  Add vanilla extract and egg and mix until combined.  Reduce the mixer speed to low, add the flour and salt, and mix until just combined.
2. Remove all but 1/4 cup of the dough to a flour-dusted surface and set aside.  Add enough green gel food coloring to the dough left in the bowl to color it a vibrant green like a wreath, 3-4 drops.  Mix on low until dough is completely green.  Remove the green dough to a flour dusted surface and gently fold until it comes together.  Wipe the mixer bowl and whisk clean of the green coloring.
3. Place another 1/4 of the reserved white dough back into the bowl.  Add enough orange/red gel coloring to color it a vibrant red like a fire truck, 3-4 drops.  Mix on low until the dough is completely red.  Remove the dough to a flour-dusted surface and gently fold until it comes together.
4. To pipe the cookies: tear off 2 ping pong balls size pieces of the white dough and add to the barrel of a cookie press; add 1 marble-size piece of the green dough and 1 marble-size of the red dough.  Repeat pattern until the barrel is filled (you will not use all of the dough).  Place a wreath disc onto the cookie press barrel according to the manufacturer's instructions.  Press the cookies onto an ungreased baking sheet.  Repeat with the remaining dough and refill the barrel with the leftover dough.
5. Bake in a preheated oven of 170 degree Celsius for 8 to 10 minutes, until the cookies are firm but not yet browning on the bottom.  Remove from oven and continue to bake another batch of the cookies.
6. Cool the cookies for 1 minute on the baking sheets, then remove to a wire rack to cool completely. 
7. Store the cookies in an airtight container.
8. Enjoy the cookies with a cup of Hot Chocolate/Cocoa. Merry Christmas!

Ready for baking!

I adapted this delicious recipe from 'Food Network Kitchen' with slight adjustments to suit my baking preference.

Red Velvet Cookies

To be frank, this is the first time I ever baked Red Velvet Cookies/Muffins/Cupcakes/Cakes.  The outcome of this Cookies is simply yummylicious.  My daughter, Karen happen to be in town, tasted it, and requested to bake a batch for her to bring home.

Ingredients:

190 g. plain flour (sifted)

2 tbsp. cocoa powder

1 1/2 tsp. baking powder (sifted)

1/4 tsp. salt

113 g. unsalted butter (softened)

100 g. brown sugar

1 large egg

1 tsp. vanilla extract

3/4 tbsp. red food coloring/gel

Methods:

1. In the bowl of a stand mixer, add butter and sugar.  Beat until light and fluffy.
2. Add in egg, vanilla extract and red coloring.  Mix until combined.
3. Then mix in all the dry ingredients.  Scrap down the sides with a rubber spatula.
4. Chill the dough for 30 minutes.
5. Scoop the dough (I weigh it to get the same size), roll it into balls and place on a lined baking sheet, leave spaces between each cookies for it to spread during baking.  I also use a piece of parchment paper, place over the top of each cookie, and flattened with a flat glass bottom.
6. Bake in a preheated oven of 170 degree Celsius for 10-12 minutes.
7. Place the cookies on a cooling rack and drizzle with white chocolate.  For the chocolate glaze, I melt the white chocolate buttons with some butter.  Pour into a piping bag, snip the end and ready to use.
8. Once the glaze has hardened, store the cookies in an airtight container.
9. It's time to enjoy...

I adapted this recipe from 'Tresh Cakes' with slight adjustments to suit my baking preference.

Homemade Hot Chocolate

Every year before Christmas, I will try out new Hot Chocolate or Cocoa recipes to enjoy with my home-baked Christmas cookies.  Let me share this delicious Hot Chocolate recipe, which I purposely tailored it to be less sweet.

Ingredients:

1 1/2 cups milk (whole milk)

1 1/2 tbsp. sugar

pinch salt

2 tbsp. good quality unsweetened cocoa powder

1 ounce dark chocolate (chips or chopped into small pieces)

Toppings:

Whipped Cream

Marshmallows

Sprinkles

Methods:

1. In a heavy-bottomed saucepan, add milk, sugar and salt.  Stir to combine.
2. Heat on medium-low heat until warmed through and bubbling slightly around the edges.  Be careful not to scorch the bottom or the saucepan (the milk).
3. Turn off heat and whisk in cocoa powder until smooth and there are no clumps.  Whisk in dark chocolate until melted and smooth.
4. Pour into mug or cup.  Top with whipped cream, marshmallows and sprinkles.
5. Serve and enjoy!

This delicious Hot Chocolate recipe is adapted from 'Girl Heart Food' by Dawn, with slight adjustments to suit my preference.

Snickerdoodle Cookies

Around this time every year, I will start to bake Christmas Cookies to enjoy in the comfort of home!  Apart from baking Christmas Cookies, I also love watching Hallmark Christmas Movies, not forgetting enjoying sipping hot chocolate/cocoa.  Even though it's not cold outside, but it's something which I will do to get the real feel of the Christmas Season.  For me, it has always been the best time of the year!

Let me share my first Christmas bake 'Snickerdoodle Cookies.'  For infor, this recipe calls for baking soda, but I did not use, instead I add 3 teaspoons of  baking powder.  The cookies comes out deliciously yummy and soft.  However, the cookies does not spread out as per the recipe with baking soda.  But, the texture is still great!

Ingredients:

227 g. unsalted butter (soften)

1 cup granulated sugar

2 large eggs

2 3/4 cups plain flour (sifted)

3 tsp. baking powder (sifted)

2 tsp. cream of tartar (sifted)

1/4 tsp. salt

Cinnamon sugar coating:

1/2 cup granulated sugar

2 tsp. ground cinnamon

Methods:

1. Using a stand mixer, cream butter and sugar together until light and fluffy.  This will take 3-5 minutes, so don't try to rush it!
2. Add in eggs and mix until well combined.
3. In another bowl, whisk the flour together with baking powder, cream of tartar and salt.  
4. Gradually add this mixture to the wet ingredients, mixing until just combined.
5. Scoop the dough into balls using an ice-cream scoop, then roll the dough balls in the cinnamon-sugar mixture.
6. Place the cookies on a lined baking sheet at least 2 inches apart.
7. Bake in a preheat oven of 170 degree Celsius for 12-14 minutes, or until lightly golden but still soft.
8. Let the cookies cool on the baking sheets for a few minutes before moving them to a wire rack to finish cooling.
9. Store these cookies in an airtight container at room temperature. 

I adapted this recipe from 'mybakingaddiction.com' with slight adjustments to suit my baking preference.

Chicken, Snow Fungus, Carrot and Water Chestnut Soup

Ingredients: (serves 2)

1 whole chicken legs (cut into thigh and drumstick)

1 carrot (peeled and cut into chunks)

5 fresh water chestnuts (peeled)

1 corn (cut into big chunks)

Snow fungus (soaked, tear into pieces, remove the hard part)

Chicken stock granules (seasoning)

Methods:

1. In a pot, fill up water 3/4 full, and bring it to a boil.
2. Place the chicken into a large bowl.  Pour some boiling water over the chicken to blanch, removing excess oil and impurities.
3. Place the pot with the leftover boiling water back on the stove and reheat.  Once it comes to a boil, place in all the other ingredients: carrot, water chestnuts, corn and snow fungus. Remove the chicken and add it into the pot, cover with a lid and let it boil.
4. Once it comes to a boil, lower heat to low and let it simmer until all the ingredients are cooked.
5. Season the soup with chicken stock granules.
6. Switch off heat and ready to serve!

I adapted this recipe from 'Janet's Home Cooking' with adjustment to suit by cooking preference.

Vegetable Soup

Once a while I will cook something simple and light, yet nutritious and healthy to soothe my tummy.  This time around, I am picking up all the leftover veggies from my fridge and put them in good use.

Ingredients:

Pumpkin - peeled, and cut into chunks

Carrot - peeled and cut into chunks

Broccoli - cut into florets

4 pcs. dried black fungus - washed, soaked, and tear into pieces

3 button mushrooms - quartered

1/2 onion - peeled and chopped

Water - for cooking

Cooking oil - for cooking

Seasonings:

Dash ground white pepper

Chicken stock granules (to taste)

Methods:

1. In a heated wok, add 1 tablespoon of cooking oil.  Saute onion for a minute, then add in carrots and pumpkin.  Give it a quick stir.  Then add in broccoli and black fungus. Again, give it a stir to combine all the ingredients.
2. Add in a bowl of water, stir and let it simmer until all the ingredients are almost tender.  Add more water if needed.
3. Add chicken stock granules, stir and taste for correct seasoning.  
4. Remove from heat into serving bowls.  Season with dash of ground white pepper.
5. Enjoy when still warm.

Notes:

1. You can add more water if you prefers more soupy, but I prefers mine with less soup.
2. You can also add fried egg or tofu to make it more heavier than just vegetables.

Homemade Garlic Bread

What not to love of this simple loaf of Garlic Bread that is buttery, loaded with garlic and herbs, which is crisp on the outside and soft on the inside. It's 'Simple Yet Yummylicious!'

Ingredients:

1 loaf of French Bread (sliced in half horizontally)

100 g. unsalted butter (softened)

3/4 tbsp. dried parsley (you can use fresh parsley)

4 tsp. finely minced fresh garlic

1/8 tsp. fine salt

1/3 cup grated parmesan cheese

Methods:

1. Place both halves of bread, cut side up, on the lined baking sheet.
2. In a mixer bowl, beat butter, parsley, garlic, salt and parmesan cheese together on medium-high speed until completely combined and smooth.
3. Spread the garlic butter in an even layer on top of the slices of bread.
4. Bake in a preheated oven of 200 degree Celsius for 16-18 minutes, or until the edges of the bread are crispy and golden brown.  Feel free to extend this time by a couple minutes for a crispier exterior.
5. Let cool on the baking sheet for a few minutes until cool enough to handle, and then transfer the garlic bread to a cutting board.  Using a serrated bread knife, slice the bread into pieces and serve warm.

Before baking

Tada... Done baking!

This Garlic Bread recipe is adapted from 'SALLY'S BAKING' with a slight adjustment to suit my preference.

French Bread

I have always been wanting to make French Bread.  This recipe from The Great Savor really came at the right timing, and caught me by surprise, as the outcome of this French Bread is 'Spot On!'

The full recipe is available here.

I am sharing some photos captured during the process of baking this yummylicious bread.

Beautiful dough ready for first proofing

Puff up after proofing

Two beautiful rolled dough ready for second proofing

After second proofing

Make cuts on top of the bread and ready for baking

It's ready to enjoy!

The first piece of French Bread, I sliced it into beautiful pieces and enjoys it with spread of butter and our favorite Kaya, and of course no missing out with a cup of freshly brewed Coffee.

For the second loaf, since it's a-day-old, I decided to make Garlic Bread.  Continue reading and grab the recipe in my next blog. ~ smile ~

Chicken Soup with Radish and Shiitake Mushrooms

Another simple soup to cook and enjoy under such unpredictable weather.  It can be bright, sunny and extremely hot in the morning and drastic change in the afternoon or evening; with strong wind, lightning, thunder, follows by rain, but at times it will just clear off...

Ingredients:

2 chicken whole legs (cleaned and cut into thighs and drumsticks)

1 radish (peeled and cut into chunks)

5 dried shiitake mushrooms (washed, soaked, drained and halved)

Chicken stock granules (for seasoning)

Methods:

1. Fill the inner pot of a Cosway Magic Cooker with water 3/4 full.
2. Bring the water to a boil.  Place the chicken pieces into a large bowl.  Once boiled pour the boiling water over the chicken to blanch the chicken pieces to get rid of excess oil and impurities.  Drained and set aside.
3. Reheat the pot with leftover water, then add in radish, dried shiitake mushrooms and the chicken.  Once it comes to a boil, remove from heat and place the pot into the magic cooker, cover and let it continue to cook. (This thermal insulated pot retains heat up to 8 hours, saving energy and cooking time).
4. Just before serving, remove the inner pot and season with chicken stock granules.  Taste for correct seasoning and serve!

This soup recipe is adapted from 'Janet's Home Cooking.'

Egg Salad Sandwiches

 

Ingredients: (serves 2)

2 to 3 eggs

2 tbsp. mayonnaise

1 tbsp. chopped spring onion 

1/2 tsp. yellow mustard

A pinch paprika

Salt and pepper (to taste)

Methods:

1. Place eggs in a pan and cover with room temperature water.
2. Bring water to a boil (medium-low heat). Once the water has boiled, remove the pan from the heat.  Cover and let eggs stand in the hot water for 10-12 minutes.  Remove from hot water, cool, peel and chopped or mashed with a fork.
3. Place chopped/mashed eggs in a bowl, stir in mayonnaise, spring onion and mustard.  Season with paprika, salt and pepper.  Stir to combine, and serve on your favorite bread or crackers.

I served this delicious egg salad on my homemade Healthy Soft Oatmeal Bread.  Click the link here for the full recipe.

This delicious Egg Salad Sandwiches recipe is adapted from 'allrecipes' with a slight adjustment to suit my preference.

I served it for breakfast, with freshly brewed hot coffee.  It's a satisfying breakfast!

Steamed chicken with cordycep flowers and mushrooms

Ingredients: (serves 2)

2 chicken thighs and 1 drumstick (cleaned and cut into bite-sized pieces)

2 shiitake mushrooms (washed, soaked and sliced)

1 thumb sized ginger (peeled and shredded)

4 seedless red dates (washed and halved)

1 handful dried cordycep flowers - rinsed, squeezed dry, set aside (add more as it's simply delicious)

3/4 tbsp. gojiberries (I did not use as my pantry is out of stock at the moment)

Marinades:

1 tbsp. Shaoxing wine

1 tbsp. light soy sauce

1/2 tbsp. dark soy sauce (add more if your soy sauce is not dark)

1/2 tsp. chicken stock granules

1 tbsp. oyster sauce

1/2 tsp. sugar

3/4 tbsp. cornflour

Methods:

1. Place the chicken pieces into a large bowl.  Add all the marinade ingredients and mix with a spoon until well combined.  Set aside for 30 minutes.
2. To steam, transfer the chicken pieces together with the marinades onto a steaming dish.  Arrange the chicken pieces in single layer, to ensure even cooking.
3. Add shredded ginger over the top, follow by shiitake mushrooms, red dates and cordycep flowers.
4. Steam in hot boiling water for 20 minutes.
5. If you are using gojiberries, sprinkle them over the top, and continue to steam for another 2-3 minutes.
6. Remove from heat and serve immediately.

I adapted this delicious chicken dish from '1220 Cooking' with adjustments to suit my cooking preference.

Dried Figs and White Fungus Chicken Soup

 

Ingredients:

2 chicken thighs (cleaned and leave whole)

8 chicken feet (cleaned and cut off claws)

1 carrot (peeled and cut into chunks)

5 dried figs (rinsed)

White fungus (soaked, washed, trim off hard base and tear to smaller pieces according to your preference)

Chicken stock granules (for seasoning)

Methods:

1. In a medium pot, add water (3/4 full), and bring it to a boil.
2. Place the chicken thighs and feet into a large bowl or pot.  Pour the boiling water from (1) into the pot to blanch the chicken and feet.  Pour off the water and set aside.
3. Heat the remaining boiling water in the pot from (2), add in chicken thighs and feet, carrot, dried figs and white fungus.  Cover with lid.
4. When it starts to boil, switch heat to low and let it slowly boil until the chicken, carrot and white fungus are cooked.
5. Add chicken stock granules, taste for correct seasoning, and enjoy the soup warm; as a soup dish for either lunch or dinner.

Thai Baked Chicken Meatballs

 

Ingredients:

300 g. minced chicken 

2 tbsp. breadcrumbs

1 sprig parsley (leaves only, chopped)

1 clove garlic (peeled and chopped)

1 tsp. grated ginger

1/2 tbsp. fish sauce

1 tsp. light soy sauce

1/2 tsp. red curry paste

1/4 tsp. chicken stock granules

A dash of ground black pepper

Cooking oil (spray the meatballs)

Parsley (chopped, for garnish)

Methods:

1. In a large mixing bowl, combine chicken, breadcrumbs, parsley, garlic, ginger, light soy sauce, fish sauce, red curry paste, chicken stock granules and black pepper.  Mix until well combined.
2. Using your hands, form the mixture into meatballs. (size depending on your preference)  Place the meatballs on a lined baking sheet, spaced evenly apart.  Repeat until all is done.
3. Spray/drizzle cooking oil over the meatballs to help them brown.  Bake in a preheated oven of 200 degree Celsius for 20-25 minutes, or until the meatballs are cooked through and golden brown.  Adjust the time of baking according to  the size of your meatballs.
4. When done, remove meatballs onto a serving dish and garnish with chopped parsley.
5. Serve the meatballs warm with rice or noodles.

Meatballs ready to go into the oven

This delicious Chicken Meatballs is adapted from 'Food Lovers' with slight adjustment to suit my preference.

Siopao Chicken Buns

 

I am trying a hand on this attractive Siopao, using bread/buns dough, than the ones which I purchased outside using the pastry dough.  The filling ingredients are Simple Yet Yummylicious!

The full recipe with video can be obtain by clicking this link here.

I attached some photos of the process of my baking this delicious Siopao.  Hope you like it too ~ smile ~

Ready for first proofing

After first proofing

Wrapping in progress 

Done for second proofing and baking!

Garlic Fried Chicken

 

Ingredients:

2 chicken thighs (boneless, cleaned and cut into bite-sized pieces)

8 pcs. garlic cloves (peeled and leave whole)

3 tbsp. cooking oil

2 tbsp. water

1 sprig spring onion (cut into 1" long)

Marinade:

3/4 tbsp. fish sauce

1/2 tbsp. corn flour

1 tbsp. oyster sauce

1/4 tsp. ground white pepper

Methods:

1. Place the cut chicken pieces in a bowl.  Add marinade ingredients and marinate for 15 minutes.
2. In a heated wok add 3 tablespoons of cooking oil.  Fry the garlic cloves until light golden brown, remove onto a plate and set aside.
3. Remove excess oil from frying the garlic, leaving about 2 tablespoon and heat up the oil until medium heat.  Add chicken pieces and fry until golden brown.  Put the garlic back in and 2 tablespoons of water.  Stir well to ensure the chicken and garlic are well coated with the marinade seasonings.  Finally, add in spring onions, stir to mix and switch off heat.
4. Dish onto a serving plate and enjoy with a bowl of warm fluffy rice.

This recipe is adapted from 'Chinese Cooking' by Lga Pham with a slight adjustment to suit my cooking preference.

Soft & Chewy Brownie Cookies

Brownies! Yum-Yum!! I love them, and have baked quite a number of times with recipes from different sources.  Baking them at home is my preference, as I can control the sweetness.

Recently, I came across a recipe of this Brownie Cookies, and the photo itself already tempt me ~ slurp ~  Without much ado, I bought a pack of good quality cocoa powder and jump in straight to bake it.  The outcome is indeed 'Superb' with crinkly tops!!!

Here's the recipe to share with all Brownie lovers...

Ingredients:

100 g. good quality dark chocolate (chopped)

55 g. unsalted butter (cold from the fridge is fine)

12 g. cocoa powder (good quality)

1 large egg (50g. not including shell, at room temperature)

40 g. caster sugar

50 g. brown sugar

55 g. plain flour (sifted)

1/4 tsp. salt

Methods:

1. Using a 2 1/2" cookie cutter and a pencil, trace 8 circles on a piece of parchment paper (one line of three, one line of two, then one line of three), leaving even spacing between them.  Turn the paper over so the pencil side is facing down.  Place the parchment paper in a baking sheet pan.
2. Snip the end of the piping bag, and fit the piping bag with a medium round tip.  Place a clip above the piping tip and another at the end of the piping bag to stop any batter leaking out.
3. In a heatproof bowl over a pan of simmering water (make sure the bowl does not touch the water), combine the dark chocolate and butter.  Heat, stirring frequently until the chocolate and butter are melted and the mixture is smooth.  Remove the bowl from heat and sift the cocoa powder over the chocolate and butter mixture, and stir until well combined.  Leave to stand for 8 minutes.  When there is 4 minutes to go, start whipping the egg mixture.
4. In a mixer bowl, combine egg, caster sugar and brown sugar.  Whisk on medium speed to high speed until the mixture has lightened and increased in volume.  
5. Add the chocolate mixture to the sugar and egg mixture and whisk until well combined.
6. Add the flour and salt, and incorporate by hand using a rubber spatula until the mixture is smooth and does not have any lumps.  Transfer the mixture to the piping bag.
7. Pipe the mixture onto the parchment paper - you want to hold the tip about 2cm. above the parchment and squeeze until you pipe a dome the diameter of the template that you drew.  Finish each one with a little flick of your wrist.  Do not worry if you do not get them large enough - you can go back and add more batter once they are all piped out - just pipe it onto the middle of each mound and they will spread out.
8. Bake the cookies in a preheated oven of 180 degree Celsius for 10 minutes, until they are just set, and crinkly on the tops.  Do not over bake as they will dry out.  Leave to cool completely on the pan (they are quite soft so will need to set) before transferring to a storage container or serving.
9. Store leftover brownie cookies in an airtight container at room temperature or in the fridge for up to a week.

Piped and ready for baking

Just out of the oven!

This great recipe is adapted from 'Cloudy Kitchen' with a slight adjustments to the amount of sugars used, to suit my baking preference.

Moist Orange Cake

 

Ingredients:

185 g. plain flour (sifted)

1/3 cup Brown sugar

7 g. baking powder (sifted)

1-2 tbsp. orange zest

2 eggs

1 g. salt

55 ml. unsalted butter (melted)

45 ml. plain Yogurt/Milk (room temperature) - I use Yogurt

90 ml. orange juice

1 tsp. vanilla extract

Methods:

1. In a bowl mix orange zest with sugar until combined, then let it sit for about 30 minutes.  This will bring out the orange flavour even more.
2. In another bowl, add plain flour, baking powder and salt.  Add in the orange sugar zest mixture and whisk to combine, then set aside.
3. In a mixer bowl, add eggs and lightly beat them, then add melted butter, plain yogurt, vanilla extract and orange juice.  Beat using low speed until well combined.
4. Then add the dry ingredients into the wet ingredients.  Mix using low speed until combined and there are no lumps in the batter.  Do not overmix the batter, mix just until the dry ingredients are moistened.
5. Pour the batter into a lined baking pan and bake in a preheated oven of 190 degree Celsius for about 40 minutes, or when a skewer inserted in the centre comes out clean, or with a few crumbs.
6. Remove the cake from the oven and allow to cool on a wire rack.

I adapted this recipe from 'kitchencookbook.net' with a slight adjustment to suit my baking preference.

Anti Inflammatory Chicken Soup

 

I saw this healthy Soup recipe online quite sometime back; and would love to try it out.  I know it goes well with bread rolls/buns. So, the opportunity comes for me to cook this soup the next day after I baked a batch of Dinner Rolls/Buns.  Here is the recipe to share with those who loves healthy soup.

Ingredients: (serves:2)

1  cup cooked shredded chicken

3 cloves garlic (chopped)

1/2 onion (chopped)

1 carrot (peeled and slice)

2 celery stalks (diced)

1/2 tsp. tumeric powder

1/4 tsp. ground ginger (add more if you prefers more gingery taste)

1/4 tsp. ground black pepper

3 cups chicken broth

1/2 cup frozen peas

1 1/2 tbsp. cooking oil

Chicken stock granules (to taste)

1 sprig fresh parsley (chopped) - for garnish, I did not use

Methods:

1. In a wok over medium heat, add cooking oil.  Add onion and garlic and saute until softened and fragrant.
2. Add in the carrots and celery, and cook for few minutes.  Then stir in the tumeric, ginger and black pepper; cooking for another 1-2 minutes until the spices are well combined with the vegetables.
3. Pour in the chicken broth, bring to a boil, then reduce the heat and let it simmer until the carrots are tender.
4. Add the shredded chicken and peas to the pot, simmering for another few minutes until the peas are cooked through.
5. Taste for correct seasoning and season with chicken stock granules.
6. Switch off heat and serve into bowls, garnished with parsley, if using.
7. Enjoy with my day old Dinner Rolls/Buns. It is 'Simple Yet Yummylicious!'

I adapted this healthy recipe from 'Foodie's Time' with slight adjustment to suit my cooking preference.

Easy Dinner Rolls

I am trying out another Dinner Rolls or Buns recipe which we called it in my Country.  These cute little bread rolls never fails to tempt me.  Love them!

To get the full recipe click this link here.

Below, I am sharing photos of these beautiful rolls/buns throughout the process of baking them.

Ready for first proofing

After first proofing

Cut into 16 parts

Time for second proofing

Done with second proofing and it's time to bake

Done baking!

These rolls/buns are best serve for morning breakfast with spread of butter and kaya, one of our favorite spread, with a cup of freshly brewed hot coffee!