Hot Cross Buns

It's going to be Easter and I decided to bake a batch of hot cross buns.

This is a very simple recipe and will definitely look at tweaking it to make a few other batches.

Cocoa Raisin Cheese Buns

I made a batch of these soft and fluffy pull-apart Cocoa Raisin Cheese Buns for breakfast.

Cranberry Cheese Wool Roll Bread

I'm jumping onto the bandwagon to make Wool Roll Bread that has been trending. It gets its name 'Wool Roll' because it is rolled up like ball of wool. Lol!!

Tuna Mayo Buns

I made a batch of Tuna Mayo Buns for breakfast since I have run out of bread and I have a can of tuna mayo at home.

Swirled Red Bean Bread

I made these really gorgeous Swirled Red Bean Bread since we've run out of bread for breakfast. 

Chocolate Raisin Buns

I made a batch of these soft and fluffy pull-apart Chocolate Raisin Buns since we are running out of bread for breakfast.

Hokkaido Milk Loaf

I'm trying out a recipe from Ricenflour since I've been hearing so much about Hokkaido bread.

Butter Sugar Buns

I made a batch of these yummy Butter Sugar Buns for breakfast and was an instant hit with my family, especially my daughter, who is a huge fan of butter sugar buns. My family and I had a really hearty breakfast indeed!

Mini Cheese Bread

My girl's friend came over to our place for a playdate and I baked these bite-sized mini cheese bread for their snack.

Charcoal Chocolate Chip Cheese Bun

My small bottle of bamboo charcoal powder from Phoon Huat was sitting in my counter and since we are running out of bread for breakfast, I decided to bake a batch of black beauty buns!

I did just that and baked a batch of pull-apart charcoal buns with chocolate chips and cream cheese added. It's soft, moist and yummy!!  

Cranberries Cheese Loaf with Greek Yogurt

I've convinced myself yet again that I've made the right decision to start this blog to document my bakes. I've recently experimented with using Chobani greek yogurt that has less than 0.5% fat in my Zoji breamaker to make a soft and yummy loaf of cranberries bread topped with cheese.

Chrysanthemum Wolfberry Buns

I've brewed some chrysanthemum herbal drink for the family and thought why not use chrysanthemum to bake some bread? I adapted my usual bread recipe to make these healthy, soft and fluffy buns. 

Black Beauty Kaya Bun

I've been making charcoal buns with kaya after making Black Beauty Chocolate Chip Bun here. I've been asked if the recipe needs to be tweaked. The answer is no. I used the same bread recipe and wrapped kaya in the buns.

It's soft, moist and yummy!!  

Black Beauty Chocolate Chip Bun

I was so excited when I saw Phoon Huat finally offering bamboo charcoal powder in smaller packaging recently. Activated charcoal has been known for its ability to remove toxins from your body. Charcoal is tasteless and odorless and bamboo charcoal has been commonly used as an ingredient in many bakes nowadays. I bought a bottle knowing exactly that I will want to make some black beauty breads and buns out of it! :)

I did just that and baked a batch of charcoal buns with chocolate chips added. It's soft, moist and yummy!!  

Otah Buns

I made a batch of these yummy Otah Buns since I've some Muar Otah in the freezer. The otah went really well with the soft and fluffy buns. My family and I had a really hearty tea-break indeed!

No Knead Honey Oatmeal Crusty Bread

When my friend first shared with me this no-knead artisan crusty bread recipe, I was simply awed by how Mother Nature has taken over simple bread making. The most essential 'ingredient' in this recipe for a successfully baked artisan no-knead crusty bread is simply ... TIME.

Giraffe Patches Bread Loaf

This is another loaf bread that was very popular a while back. Finally found some time to bake a loaf and I'm super happy to see giraffe patches in my bread!! 

Here's presenting my Giraffe Patches Bread Loaf!

Watermelon Raisin Loaf

Watermelon bread loaf had been very popular for a period of time. To give my girl a surprise for Children's Day, I decided to adapt the tried and tested Wu Bao Chun bread recipes I've been using to make a Watermelon Raisin Loaf. 

Pumpkin Red Bean Bun

These healthy, soft and fluffy buns are such a pleasant addition to the breakfast table. Will definitely be making more of these!

Pumpkin Red Bean Bun

recipe adapted from Nasi Lemak Lover
makes 10 buns 

Ingredients:

For the Bread Dough

75g mashed pumpkin (make sure to drain away any excess water before mashing)

120g milk (I use only 110g milk as my mashed pumpkin was quite 'wet')
250g bread flour 
30g sugar
25g condensed milk
1 tsp instant yeast
1/4 tsp salt
25g unsalted butter

For the Filling and Decoration

200g red bean paste, divided into 10 portions and rolled into round balls (chill in fridge till ready to use)
10 almond nuts
Bread flour for sprinkling

Method:

For the Bread Dough 

1. Remove pumpkin seed and skin. Steam pumpkin for about 15 minutes or until it becomes soft. Pour away excess water and mash pumpkin with a fork while still hot. Weigh out 75g of the mashed pumpkin. 

2. Place all ingredients into the pan except butter based on the sequence listed above or by following your breadmaker manufacturers' instructions regarding the order of liquid/dry ingredients.

(I'm using Zojirushi breadmaker. I placed all the wet ingredients first, followed by the dry ingredients. Make a dent at the centre of the flour and pour the yeast in the dent last, making sure the yeast does not touch the liquid, sugar and salt.)

3. Make the selection for 'Pasta Dough' setting on your breadmaker.

(For my Zojirushi breadmaker, I chose the 'Cookie/Pasta Dough')

4. Press start and the machine will start kneading the dough. The machine will beep after a few minutes. Press start to continue kneading. 

5. After the machine has finished its course of kneading under 'Pasta Dough' setting, make the selection for 'Dough' setting. 

6. Press start and the machine will start kneading the dough after resting for 15 minutes. Add in the butter during this resting stage.

7. Let the breadmaker do the rest.

8. When the bread dough is proofed, the machine will beep to signal the end of the 'Dough' function. Remove dough from the pan, punch it down and divide into 10 portions.

9. Roll up each dough portion into round balls and rest for 5 minutes.

For the Bun

10. Flatten each ball into a disc (can either use a pastry rolling pin or the palm of your hands) and place a red bean ball in the middle. Wrap and pinch the middle to seal. 

 
11. Roll into balls again and then slightly flatten the dough. Then use a knife to make 6 cuts on the sides. Press one almond at the centre and place on a lined baking tray and let it proof for another hour.

12. Dust the dough with some bread flour and bake in preheated oven at 180C for 15 minutes.

13. When the buns are done, remove from the oven immediately and let it cool on a wire rack. 

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.